1/4 lb. 75/25 ground beef (about tennis ball sized)
1 your choice bagel (I used an onion bagel)
1-2 tsp. Creole seasoning (+/- to your taste)
extra virgin olive oil (EVOO)
2-3 tsp. diced/minced onion
3-4 onion slices
tub spread for bagel (your choice)
2-3 tsp. diced/minced garlic
1-2 slices Kraft cheese (optional)
medium frying pan
small saucepan cover (used to press burger in pan)

Add EVOO to fry pan over medium heat. Flatten the hamburger ball as you would to make a regular burger, sprinkle Creole on meat, add minced onion and minced garlic to meat. Fold meat and mix as you would for meat loaf. Once combined, re-flatten the meat into a nice burger shape.

Add burger to pan, place small saucepan cover over meat and press down, leaving the cover over the meat as a bit of weight. Using the small cover is an option, We like to keep the meat flattened and it reduces the shrinkage. Add sliced onions to the pan along the edges. Cook on medium-high for 3-4 minutes, based on your range top.

Once burger is done on that side, flip and re-press with cover. Finish cooking on that side 3-4 minutes, flip once more for 1 minute. Remove from pan and let the burger rest. Remove the onions as well if cooked to your liking.

Now for the best part... Slice your bagel, add the tub spread to the cut sides of the bagel. If your pan is large enough you can add both halves, otherwise do one at a time. Place the bagel halves cut side down, in the pan you just used for the burger, press the bagel with the pan cover, leave the cover over the bagel and check every 15 seconds or so. The bagel should be a nice brown on the pan down side, not burnt.

Once bagel is done, remove and build your burger. Adding the cheese and whatever toppings you want.

Vary your time on cooking based on if you like a rare, medium or well done burger. The time we use gets the burger to well done BUT not dry due in part to the 75/25 meat.

Submitted by: David Mc