Katie Lee’s Logan County Hamburgers

1 pound 85 percent lean ground beef

1 medium yellow onion, peeled, half grated and half sliced thin

1 large egg, lightly beaten

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

¼ teaspoon garlic powder

2 tablespoons unsalted butter, at room temperature

12 slices white bread

12 slices American cheese (optional)

Ketchup, mustard and pickles, for serving

In a medium bowl, combine the beef, grated onion, egg, salt, pepper and garlic powder. Form into six thin patties.

Heat a large, heavy-bottomed skillet over medium-high heat. Cook the patties for about 3 minutes per side, or until browned and cooked to your taste. Remove from the pan, and place on a paper-towel-lined plate. Drain the grease from the skillet.

Butter one side of each slice of bread. Place six slices, butter-side down, in the skillet. Top each with a slice of cheese (if using), sliced onion and a burger patty. Top with remaining cheese (if using) and final slice of bread, butter-side up.

Cook for about 2 minutes per side, or until golden brown. Remove from the heat, and serve with ketchup, mustard and pickles.

Serves six.

“Food Network South Beach Wine & Food Festival Cookbook” by Lee Brian Schrager with Julie Mautner (2010 Clarkson Potter)