These are so good! Kids love them if you leave out the onions. It’s an old “recipe” I learned from someone who used to own a small café in Southern Kansas around WWII. Actually it is more of a method than a recipe.
• 1 lb. of hamburger
• 1 large onion, minced
• 1 slice of cheese for each burger, Velveeta, cheddar or any type
• Salt and black pepper, a lot of pepper
• 1 package of hamburger buns or homemade buns
You will need a good heavy frying pan, cast iron works well, with a tight lid. Slice the cheese and set aside. Have the hamburger buns ready and close at hand.
Mix the hamburger with the minced onion and 2 tablespoons of water. Let the mixture sit a few minutes while you heat the frying pan. You can add a bit of cooking oil to the pan if you want but if it is well seasoned cast iron it isn’t necessary.
Form the hamburger and onion mixture into patties about half an inch thick. Place the patties into the pan. Salt and pepper the tops of the patties. Fry over medium heat until the underside is well browned. Flip the patties over and salt and pepper the top sides. As soon as the undersides of the patties are browned place a slice of cheese on top of each of the patties. Place the top of the hamburger bun on top of the cheese and the bottom of the bun on top of that. Cover the pan for a few minutes. This will melt the cheese and steam the buns.
French fries are a traditional side to these but oven baked potato wedges are much better for you. Serve the cheese burgers with ketchup, mustard, and sliced pickles. The black pepper is essential to the flavor of these burgers.
These do not work on a grill. If you want you can add 2 tablespoons of Italian or some other salad dressing to the meat instead of plain water for extra flavor. Velveeta cheese is really good on these.