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Wisconsin Boiled Hamburgers

Chef Nestor
🔥 Discover the viral hamburger sensation invented in Wisconsin, the Boiled Hamburger! 🍔💦 This unique Midwestern cooking method is taking YouTube by storm! Learn how to make juicy, flavorful, and unbelievably tender boiled burgers with Vidalia onions — Wisconsin-style. Perfect for Family get togethers in all seasons, tailgates, and comfort food fans. 🔥 Whether you're craving an easy ground beef recipe, regional American eats, or weird food trends that actually taste amazing, this is a MUST-TRY! 💥 Don't miss this EPIC burger hack — like, share, and SUBSCRIBE for more viral food content! #BoiledHamburgers #WisconsinFood #BurgerRecipe #FoodHacks #JuicyBurgers
Health INFO on the Vedalia onions and onions in general. After cutting or slicing onions and garlic as well, LET THEM REST FOR 10-15 mins. This allows the conversion of the compound "Isoalliin" which then converts to Allicin, a powerful antioxidant and bacterial agent. Onions are a natural anti-inflammatory plus many more benefits, plus boosting heart health, supporting digestive health, potentially reducing cancer risk, and improving bone health
⚠️ WARNING: Watching may cause instant cravings.
🎥 Whether you're a food lover, cooking newbie – this is your next must-try recipe!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 5 people

Equipment

  • 1 Oven proof sheet pan 10"x15"x1"

Ingredients
  

  • 400 grams Lean hamburg Regular or Extra lean will also work
  • 2 individual Vidalia onions use more for more hamburg

Instructions
 

  • Start by peeling two Vidalia onions removing the outer skin, cut in two, then slicing them as thin as you like, then pulling them apart placing them in a bowl
    If you're cooking this great meal on your stove top, you'll need a baking sheet that stretches over two burners on your stove top. Mine baking sheet is 10"x15"x1"
    Place the sliced Vidalia onions into the middle of the sheet pan and pour enough very hot water over them, but not coming too close to the sheet pan top. Turn on both burner to medium high.
    Using an ice cream scoop, fill it with enough raw Hamburg and form it into a ball, placing all the meat balls to the side on parchment paper.
    Now place each of the meat balls into the hot water on either side of the onions, and let the bottom start to get cooked.
    Once they look half cooked, turn them over and press them down to flatten each. You will see blood starting to ooze out from the top of the burgers, don't worry that will change as the burgers cook.
    Keeping an eye on the burgers, it is advisable to have a cooking thermometer to see when the burgers have reached an internal temperature of 160F, which is totally safe to eat.
    Depend on your stove and baking sheet, this cooking process can take 15-20 mins, all the while keep on turning the burgers and mixing up the onions with tongs.
    Serve them on the hamburger bun of your choice, I preferred to put the cooked onions into a small sheeve to drain most of the water so the burger bun wasn't soaked.
    The traditional way to each them is why hoarse radis sauce, I found a nice brand that was part Mayo. But if you prefer the usual mustard ketchup relish, go for it.

Video

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