Jonathan’s birthday was yesterday, and since we had already celebrated by camping with our dear friends and then satisfying our foodie souls in Chicago and meeting Graham Elliot (yes, there will be an entirely separate post about all of this!!)- I decided to keep his actual (and unfortunately landed on a MONDAY) birthday pretty low key.
But, you know, they say the way to a man’s heart is through his stomach so I created a signature burger just for my hubby’s bday. I call this masterpiece the Jonny Burger:
The Jonny Burger is made with a groundbeef and sausage blend, seasoned with salt, pepper, and a special smokehouse seasoning. Fresh butterhead lettuce, a whole wheat bun, and thick sliced bacon, topped with barbecue sauce and homemade spicy onion strings. Oh, and cheddar cheese. How could we have a Jonny burger without cheese??
(You could lighten up this monstrosity by using ground turkey, and baked onion straws instead of fried… but hey… for my hubby’s birthday we went all out!)
Now, how do you get delicious onion straws? actually, this is a recipe that my Mom and I created when I was a kid. We had onion straws at a restaurant and were determined to create our own. This recipe is so ridiculously simple yet delicious and so satisfying. You will be enjoying your own restaurant quality onion strings in NO time.
appr 1/4 c milk
Seasoning (I recommend Tony Chachere’s Creole Seasoning)
A pot of hot oil
A pile of thin sliced onions
So, I will warn you, I don’t have precise measurements for this, but don’t worry, it is still super easy.
Get an onion and thin slice a good sized pile. However many you want to make.
Take a bowl, and pour as much flour in the bowl so you have a pile about as big as your pile of onions. Then shake on the Tony Chachere’s over the top in an even layer until you basically can’t see the flour. Stir. (You will probably have to adjust this to your own tastes, but this is how I judge how much to put. 🙂 )
In a separate bowl, beat an egg. Add as much milk as you have egg (appr a 1 to 1 ratio, which i find is about 1/4 c).
Put the onions in the egg/milk mixture and stir to coat. In small handfuls, grab a handful of the wet onions, shake the extra liquid off, roll them around in the flour, shake the excess flour off, and set aside. Repeat until all the onions have a fine coating of your flour mixture.
Now, is your oil hot? If not, heat oil in a pot. Don’t know how to tell if your oil is ready? Toss one onion in as a test. if it sinks to the bottom it’s not ready. When it’s ready, your test onion will pop to the top and crackle in the oil.
When the oil is ready, drop a small handful of onions into the oil. I always stir the onions a little bit to keep them from clumping up.
I sort of poke the top of the onions with my spoon. At first, they will feel sort of soft. When they are ready, they will feel crunchy. Trust your intuition!
When they feel crunchy, remove them with a slotted spoon, shaking the excess oil off, and place on a paper towel to absorb the extra grease. Continue until you’ve fried all of your onions.
I always pat the top with another paper towel.
That’s it. Simple. Easy peasy! It’s a lot more intuition than an actual recipe, so if it isn’t perfect the first time, adjust and try again! Frying takes practice and confidence! You can do it! 🙂