PAN-FRIED ONION CHEESEBURGER
I make these burgers with caramelized onions and sharp Cheddar cheese. I serve them on brioche buns and eat them plain. Hubby likes to add lettuce, pickles, tomatoes, and more fresh onions! With or without all of the topping, they are delicious.
Provided by Yoly
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Place ground beef in a bowl and season with Worcestershire sauce, salt, and pepper. Mix thoroughly and shape into 3 balls. Set aside.
- Melt butter in a large skillet. Add onion and cook until onions start to brown, 5 to 7 minutes. Remove from the skillet. Add 3 ground beef balls to the same skillet and flatten with a cast iron press or a heavy spatula. Evenly top each patty with onions and cook for 3 to 4 minutes more.
- Carefully flip patties over so that the onions are now on the bottom, pressing once again with cast iron press or heavy spatula. Top each with a slice of cheese and cook until cheese is melted and burgers have reached the desired doneness, 3 to 4 minutes. Serve on brioche buns.
Nutrition Facts : Calories 621 calories, Carbohydrate 31.3 g, Cholesterol 145 mg, Fat 37.3 g, Fiber 2.2 g, Protein 38.5 g, SaturatedFat 18.3 g, Sodium 659.7 mg, Sugar 2.8 g
CHEDDAR BURGERS WITH BALSAMIC ONIONS AND CHIPOTLE KETCHUP
From Bon Apetit magazine July 2008. "The all-American cheeseburger get's a makeover, courtesy of grilled onions, a spicy-smoky ketchup, and an English muffin bun."
Provided by Shelby Jo
Categories Cheese
Time 30m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 15
Steps:
- Onions:.
- DO AHEAD; CAN BE MADE UP TO 3 DAYS AHEAD! Prepare grill to medium high heat. Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds to grill rack; close cover. Cook until onions are tender, about 10 minutes. Transfer to a medium bowl. Toss with vinegar. Cover and chill.
- Chipotle Ketchup:.
- DO AHEAD; CAN BE MADE UP TO 3 DAYS AHEAD!
- Mix ketchup, chilies, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. Cover and chill.
- Burgers:.
- Shape beef into 6 1/2 inch-thick patties. Sprinkle patties on both sides with coarse salt and pepper.
- Prepare grill to medium high heat. Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts.
- Place grilled English muffin or bun bottoms on plates; spread with ketchup. Top with burgers, tomatoes, spinach, and grilled muffin tops. Serve, passing remaining ketchup separately.
Nutrition Facts : Calories 783.9, Fat 44.8, SaturatedFat 19.5, Cholesterol 150.2, Sodium 1265.6, Carbohydrate 50.8, Fiber 4.2, Sugar 15.6, Protein 44.4
BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR
Provided by Jeanne Thiel Kelley
Categories Onion Broil High Fiber Father's Day Dinner Lunch Cheddar Buffalo Red Wine Pan-Fry Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.
- Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
- Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.
CANADIAN BURGER WITH BEER-BRAISED ONIONS AND CHEDDAR
A Classic Canadian Burger, with a slight twist. Serve with your favourite accompaniments, on grilled buns or bread. Recipe by Ruth Gangbar from Food and Drink.
Provided by Leslie
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the Beer-Braised Onions:.
- Melt the butter in a large heavy skillet.
- Add the onions and cook while stirring frequently over medium heat for 5 to 6 minutes, or until tender.
- Add 3/4 cup beer and the sugar, and cook until beer is absorbed and the onions become lightly browned, about 15 minutes.
- For the burgers:.
- Pre-heat the barbeque on high.
- In a large bowl, gently but thoroughly combine the beef, garlic, red pepper, 1/4 cup beer, dijon, salt and pepper.
- Form into 4 patties 1" thick, and place on the grill, turning heat down to medium.
- Grill them for 4-6 minutes per side, or until nearly the desired doneness.
- Top each burger with 1/2 cup grated cheese, and heat till slightly melted.
- Serve on toasted buns and top each with the beer-braised onions.
Nutrition Facts : Calories 681.7, Fat 47.5, SaturatedFat 23.8, Cholesterol 182.6, Sodium 578.1, Carbohydrate 10.9, Fiber 1.1, Sugar 5.5, Protein 46.9
CHEDDAR AND GRILLED ONION BURGERS
Looking for a juicy and delicious burger recipe? Look no further! Tender, juicy beef, grilled onions, and creamy cheese all atop spicy arugula make for a tasty burger recipe your family will love!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat greased grill to medium-high heat.
- Reserve 1 tsp. garlic for later use. Mix remaining garlic with meat and 3 Tbsp. barbecue sauce just until blended. Shape into 4 (1/2-inch-thick) patties.
- Grill meat patties and onions 5 min. on each side or until burgers are done (160°F) and onions are crisp-tender, brushing onions with remaining barbecue sauce for the last minute.
- Remove onions from grill. Top burgers with cheese; grill 1 to 2 min. or until melted. Meanwhile, place buns, cut sides down, on grill grate; grill until toasted.
- Mix mayonnaise and reserved garlic until blended; spread onto cut sides of top halves of buns. Fill buns with arugula, cheeseburgers and onions.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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