Good Stuff Sauce
- 2 cups Mayonnaise (It actually called for Homemade Mayonnaise but I didn't want to make it.)
- 2 tablespoons ketchup
- 2 tablespoons molasses
- 2 tablespoons rice vinegar
- 1 teaspoon salt
We also added a teaspoon of pepper.
Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week.
Good Stuff Melt
- 30 ounces ground sirloin
- 6 potato buns
- 1/4 cup canola oil
- 2 cups thinly sliced spanish onions
- 6 slices muenster cheese
- 6 slices cheddar cheese
- about 1 cup Good Stuff Sauce
- salt and freshly ground black pepper
To make the patties, roll four 5 1/2 ounce balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
To make caramelized onions, heat the oil in a large nonstick skillet over medium heat. Add the onions-don't worry if they are piled high; they will cook down. Turn with a spatula so all onions are evenly coated in oil. Continue to cook, turning the onions every 8 minutes, until the slices have turned a dark, rich brown color, about 25 minutes. If the onions begin to burn, reduce the heat to medium-low and add more oil. Remove the onions and place them in a bowl.
Increase the heat to medium (if you had to reduce it) and place the patties into the skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute. Place 1 slice each of the two cheeses, and some of the caramelized onions on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.
Toast the buns.
To assemble the burgers, place 1 patty on 1 toasted bun bottom. Dress with some of the sauce. Cover with the bun top. Repeat with the remaining ingredients. Let rest for 2 to 3 minutes and serve.