Awesome Burger

Awesome Burger
Staff Writer

Kansas City Chiefs fans call this the "awesome" burger because, well, it pretty much is. An onion cream spread and fried onions put this cheeseburger in a league of its own. 

Deliver Ingredients


  • 1/2 Cup cream cheese
  • 1/8 Cup sour cream
  • 2 Teaspoons Worcestershire sauce
  • 1/3 Cup sliced onion
  • 2 Teaspoons chopped garlic
  • 1 Tablespoon chopped green onion
  • 1/2 Cup thinly sliced onion
  • 1/4 Cup flour
  • 2 Teaspoons Cajun seasoning
  • Four 8-ounce beef patties
  • 8 slices Cheddar cheese
  • 4 Tablespoons A1 steak sauce
  • 12 slices cooked bacon
  • 4 leaves lettuce
  • 4 slices tomato
  • 4 brioche buns
  • Butter
  • Canola oil, for frying
  • 1 Cup milk


In a hot skillet, caramelize the onions with about 4 tablespoons of butter. Next add the garlic and sauté for 2 minutes longer. Deglaze the pan with the Worcestershire sauce, then stir in the green onion and season with salt and pepper. Cool.

Once the onion mixture is cooled, whip it into the cream cheese and sour cream until fully blended.

For the fried onions, mix the flour, spices, and seasoning together. Set aside. Heat about 1 inch of canola oil in a medium-sized skillet to 375 degrees. Soak the thinly sliced onions in milk, and then toss in the flour mixture until well coated. Fry until golden brown and crispy.

Grill the burger patties until cooked through, or until the internal temperature reaches 165 degrees. 

Spread approximately ¼ cup of the onion cream cheese mixture onto the bottom of each toasted brioche bun. Set a burger on top of each bun and top with 2 slices of cheddar cheese, 3 slices of bacon, 1 tablespoon of A1 sauce, and  a small handful of the fried onions. Top with lettuce & tomato and serve.

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.