Besides [as of 5 years ago, tho there are many more now] Five Guys, who make the best home-style burgers you'll ever find in fast food, my all-time favorite greasy spoon burgers are at White Rose in Highland Park, NJ (near Rutgers).

After three tries, I think I've perfected the recipe just going by memory. The only thing I forgot were the sliced pickles. The key to this is using A LOT of minced onions. If you like the taste of White Castle, but in a full-sized burger, you gotta try this! It's more in the technique than the ingredients.

White Rose-style Cheeseburgers

For 2 burgers:

2 1/4-lb 85% lean beef patties
Approx 1.5 cups of finely chopped/minced Spanish onions
2 slices American cheese
2 kaiser rolls (soft and fresh, and no hamburger buns!)
Thin pickle slices
Unsalted butter
Salt and Pepper
10mg Lipitor

It's best to prepare this on a 2-burner griddle. Front burner at medium-high, the back burner off. Spray with cooking spray if desired, then after it heats up a little, rub it down completely with butter.

Slice and lay the buns on the cooler side and cover (with a pot lid, for instance).

Begin to sautee the onions on the hot side, adding a bit more butter and some seasoning. Do not caramelize, just soften a bit for a minute or two. If you think you have too many onions, you don't! Don't be scared!

Lay the patties atop the onions, and try to get all the onions underneath the patties. Season the burgers then cover to steam. When the burger softens a bit, press down into the onions with a spatula or meat tenderizer to thin it out and push the onions into the patties. Don't be dainty! It's not supposed to look pretty.

When the burger begins to cook on the sides, flip it with all the onions now on top. Any remaining onions should be pushed underneath.

Swap the buns so the closest ones are farthest so they lightly heat up evenly. Do not toast the buns! Keep covered to steam lightly.

Regardless of how you like your burgers, these should cook to medium-well, with no redness inside. Don't worry, they'll be very juicy! When the red juices hit the top, flip again and press down. When the red juices are gone, and with the burger flipped so the onions are back on top, add a slice of cheese. Keep covered as much as possible to melt the cheese.

After the cheese is melted, pick up a burger with a spatula and dab the bottom end of a roll in the goodness left behind. Press down to pick up any grease and onions. Lay bun and burger on a plate, repeat with other burger.

Put 2-3 thin pickles slices on each, then dab the bun tops into any remaining grease and onions. Top the burgers and press down a bit. Add some ketchup, and enjoy!

The attachment is my first attempt, and realizing I didn't use nearly enough onions nor cook it long enough. Follow instructions precisely for heaven on a plate!

Sounds (and looks) really good. I'll give it a try.

Yum yum yum!

Sounds great, Geoff, and it looks wonderful. You really are enjoying your kitchen, aren't you??

One of our favorite local places just started Buy One Get One Free Burger Mondays. Did you ever try a Juicy Lucy?? It's two patties with cheese inside. Some places add bacon and onion, too. It's delicious.

Wow Geoff, That looks great. Why Spanish onions?

Well, three reasons: 1) I think they're generally a little sweeter and less intense than white onions; 2) I saw a cook on TV use them in a similar fashion; and 3) they're really big so you only need to buy one.


Never heard the term so looked it up. Apparently it's a burger with the cheese inside the center of the patty that squishes out when you bite into it. (Cheese between two patties is just a double cheeseburger ). Sounds awesome, and I'm gonna try that (if I ever make standard burgers again )

Onions are over 75% water, Geoffy. They shrink to literally nothing. If you enjoy them, you should almost double the amount that a recipe calls for (if the onions are to be fried, which renders all the water).

Also, never salt fried onions until they're just about done cooking. Salt draws out water in vegetables (ever salt eggplant and wait an hour to see the residue? Yuck!).

If you salt the onions too soon, not only will they shrink too much, but the liquid that is rendered will steam the onions, instead of the oil or butter browning the onions. When onions steam, you get opaque, flavorless onions. When they brown, they get that dark, sweet, caramelized thing going on. Heaven on a bun, brother.

But the onions aren't supposed to caramelize for this recipe. They steam themselves under the patties, while the patties absorb all their flavor and juices. So follow my instructions.

No .

My tip was a general one, it had nothing to do with your hideous Jersey burger .

Geez, you chefs are so tempermental.

(Geoff has a temper, pb is mental).

Couldn't resist.

No. That sounds about right .

Not going into my titles, But these awsome burgers are on the dinner list this evening !

For once, thanks for resurrecting this -- it's not in my recipe folder (since it's MY recipe) so I keep forgetting about it! lol

My friend they turned out great ! Tonight making Philly Cheese Steak Sandwichs, with onions, green peppers, mushrooms , with creamy cheese whiz.