Glorified hamburgers are a rare relic from the 1930s with serious staying power. They were devised as a way to stretch ground beef to feed as many people as possible, but this one goes light on the bread crumbs and heavy on the toasted onion and ketchup for an allover savory, caramelized flavor.
- Preheat oven to 400°F. Melt the butter in a skillet over medium heat. Soften the onions in the butter for a few minutes, and then cover, cooking for 15-20 minutes, adding a few tablespoons of water if they start to stick. Remove the cover and continue to cook until any excess moisture has evaporated and the onions are browned. Place in a large bowl and allow to cool slightly.
- To the bowl of cooked onions fold in the beef, ketchup, Worcestershire sauce, pepper, and bread crumbs. Form into 6 patties and place on a baking sheet.
- Bake the burgers for about 15 minutes (or until cooked through and browned on the top and bottom), flipping halfway through.
- Meanwhile, butter the insides of the potato buns and place on another baking sheet (or the same one if there's space), cut side down. Toast for about 5 minutes, or until a little bit crusty and brown on the edges. Serve with sliced tomato, lettuce, pickles, and anything else you like to eat on burgers.
Anna Hezel is the senior editor of TASTE.