The most commonly used onions are yellow onions, which are also called brown onions because of their thick brown skin. They work in almost anything, which is why they're often referred to as all-purpose onions. If you don't know which to use or the store doesn't have the type you need, these are the safest alternative. When they're raw, yellow onions have a sharp taste, but they mellow out as they cook and caramelize easily. The longer you cook them, the sweeter they get.
You can use yellow onions in pretty much anything, but they work really well in dishes that require long cooking times or as the base in stews, stocks and soups, and they're great in meat dishes.
White onions can be used in a lot of the same dishes as their yellow counterparts, but they have a more pungent flavor and thinner, papery skin. They have a high water content, which makes them very crisp. White onions sometimes still have the green stalk attached, and they're most commonly used in Mexican cuisine. Their texture makes them perfect for salsas, chutneys, and in other raw preparations.
There are several different types of sweet onions, but some of the the most popular varieties are Mauis, Walla Wallas, and Vidalias. They don't have the sharp, pungent flavor that other onions do, which makes them great raw in salads or on sandwiches.
Sweet onions are great for caramelizing and in dishes that feature onion as a primary flavor, like onion soup. They work really well roasted with other vegetables, and they make the best onion rings since they're sweet and usually flatter than other onions. The prettiest of all the onions, red onions have deep purple skin and a mild flavor. They don't actually exist in onions. That's right. Onion cells contain precursors to those lachrymators inside different cellular compartments.
It's only after the cells have been ruptured and these precursors escape that they can react with each other, become airborne, and jump up into your face. We know that some amount of this stuff is desirable.
It makes your onion taste onion-y, and your burger taste more meaty. But too much can be overwhelming, leading to burgers that can best be described as indecent. Simply judging by the grain of an onion and the way it looks after sliced, you can guess that the orbitally sliced onion on the right in the photo above has had more intense cellular damage than the pole-to-pole sliced onion on the left in the photo above.
But just to be sure, I split an onion in half, slicing each of the two halves in different ways, then placed the onion slices in identical covered containers where I let them sit for ten minutes on the counter. I opened the containers and took a whiff; There's no doubt that the orbitally sliced onion is stronger , giving off a powerful stench of White Castle dumpsters and bad dates.
Even worse is when you dice the onions first, which leads to maximum cell-damage. The moral? For the best tasting, best-textured raw onion for a burger, go for pole-to-pole slices. Let's say you happen to have an extra pungent onion—it happens to the best of us—is there a way to tame them?
I tried out a few different methods, from submerging them in cold water for times ranging from 10 minutes to two hours, to chilling them, to letting them air out on the counter. Soaking the onions in a container just led to onion-scented liquid in the container, without much of a decrease in the aroma in the onions themselves—perhaps if I'd used an unreasonably small amount of onion in an unreasonably large container it would have diluted it more efficiently.
Air-drying led to milder flavor, but dried out onions and a papery texture. The best method turned out to be the fastest and easiest: just rinse away all those extra pungent compounds under running water, and not just that, but use warm water. The speed of chemical and physical reactions increase with temperature. Using warm water causes onions to release their volatile compounds faster—about 45 seconds is enough to rid even the the most pungent onions of their kick.
The next question on your mind might be, but doesn't hot water turn the texture of an onion as limp as your intellect or perhaps other parts of your body? Jeez, you guys are really digging in today, aren't you? The answer, by the way, is no, it doesn't. There are other bits of the onion that, given enough time, will begin to soften at hot tap water temperatures, but it takes a long time.
Don't worry, your onions are safe here. The only real exception I have to my always-use-pole-to-pole-sliced-onions rule is for sliders—that is, true sliders in which the onions are pushed into the meat, then flipped so the burgers cook on top of the onions and the onions gently steam until soft.
In those cases, you technically aren't using raw onions anymore, so really anything goes. Diced onions will press into the meat messily, breaking it up and turning it into a loose, glorious mess on the steamed bun. The onions and meat will spill out of the sides, requiring finger licking and utensil-less meat grabbing.
That's something I'm often up for. Pole-to-pole sliced onions are more demure, keeping solid and softening gently, leading to a more compact, lady-like burger package. You have to lay them over each other which results in areas having lots of onion and generally the middle not having any.
Cutting onion into an arc shape is normally deemed the best. Easier to cut and easier to stack. But for this you also have one more consideration to make. To cut horizontally or vertically in relation to how the onion grows.
This is where some sciency stuff comes into play. But basically you want to cut with the grain of the onion in order on the release or release as little as possible of the compound that is responsible for making your tear-up.
So cut vertically not horizontally. Diced — Diced onions are very popular for burgers, but they can become a bit messy as you have loads of small cubes that can easily fall out the burger — both when stacking the burger and eating it. My advice if you want diced onions is to add them to a sauce, this way the sauce holds all the little cubed goodness in place. Grated — Another option is to grate onions, buy adding grated onions straight on a burger is a bit too liquidy for me.
So I advise to only add grated onions to a sauce. You can also add grated onions to the meat mix, or on the griddle and place the burger on top to be steamed in the onion flavors. But neither of these methods would you consider the onions to be raw. Picked food is always contentious, you either love it or hate it. I love it and would have pickled jalapenos down as my top burger topping. So needless to say, pickled onion is also a great option for a burger topping or a burger side.
Add the liquids together with the salt and sugar. Wait for salt and sugar to dissolve and pour over the onions. Then add to the fridge for an hour. The backyard grillers staple for burgers is grilled onions. These are normally onion rings grilled for several minutes. The reason people normally grill rings is because they are less likely to fall through the grill grates.
Although they are simple to make, you dip an onion ring in batter or bread crumbs and deep fry, they become far trickier when you attempt them on your grill. And backyard grillers had the problem that they loved onion rings on their burger but frying them is hard and dangerous on a grill.
So the answer was simple — bacon. Instead of using a batter mix to coat the onion you now simple wrap an onion ring with bacon and place it on the grill. You might need a pin or cocktail stick to hold the bacon in place.
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