Knoephla Burger

Make the gravy: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it turns light golden and smells nutty.

Add the liquids: Slowly whisk in the chicken broth, a little at a time, to prevent lumps. Once smooth, stir in the heavy cream and dried thyme. Simmer for 8-10 minutes until thickened to a gravy consistency. Season with salt and pepper. Keep warm.

Season the beef: In a bowl, mix together the salt, pepper, onion powder, and celery salt. Add to the ground beef and gently mix until just combined. Don't overwork the meat.

Form the patties: Divide the seasoned beef into 4 equal portions. Shape into patties about 3/4 inch thick, slightly larger than your buns. Create a small dimple in the center.

Heat the skillet: Preheat a cast iron skillet over medium-high heat. Add a thin layer of oil or butter.

Cook the patties: Cook the patties for 4 minutes on the first side without moving them. Flip and cook for another 3-4 minutes for medium doneness. Remove to a plate and let rest for 2 minutes.

Toast the buns: Butter the cut sides of the potato buns and toast them in the skillet until golden brown.

Assemble the burgers: Place each patty on a toasted bottom bun. Ladle a generous amount of the creamy gravy over the patty (about 3-4 tablespoons). Top generously with crispy fried onions.

Finish and serve: Close with the top bun and serve immediately. Have extra gravy on the side for dipping or drizzling. This is a messy burger - embrace it!