This is a brand new recipe I just tried from the latest issue (January 2015) of Cooking Light. If you like caramelized onions on top of your burgers along with a simple sauce, then I do recommend this dish. Because the ground beef is fairly lean (the recipe calls for 93%, but if your grocery store doesn’t have it the day you go shopping, do what I did and buy 95%), it can get dry and chewy if you overcook so be mindful of that.
2 tsp. lower sodium Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1 lb. 93% lean ground beef
1 Tbs. canola oil
2 cups vertically sliced onion (just slice a large onion)
2 Tbs. canola mayonnaise
1 and 1/2 Tbs. sweet pickle relish
1 Tbs. unsalted ketchup
2 tsp. Dijon mustard
Cooking spray (like Pam)
2 (3/4 ounce) slices of Muenster cheese
4 whole wheat hamburger buns, toasted
Combine Worcestershire sauce, garlic powder and onion powder, pepper and ground beef in a medium-sized bowl and mix together well with your hands.
Form four equally-sized patties, roughly 1/2 inch thick each. Cover with plastic wrap and refrigerate for at least 20 minutes.
Now let’s get the onion going. Slice a large onion vertically.
Heat a large skillet over high heat and add the one Tbs. of canola oil, swirling to coat the pan. Add the onions, cooking for two minutes and stirring constantly.
Reduce the heat to medium and cook 12 minutes or so until caramelized (stir often to avoid onions burning). Set aside and keep warm.
And now for the sauce. This sort of reminds me of being a kid and mixing together condiments to put on a burger:)
Mix together the ketchup, pickle relish, canola mayo and Dijon mustard in a small bowl.
Here is the canola mayonnaise that I use.
Heat a grill pan over medium-high heat and coat with cooking spray.
Place the patties on the hot grill pan and cook on one side for about three minutes. Flip the burgers and cook another two minutes (these are approximate times; remember the leaner the beef, the easier for it to become dry).
Cut two slices of Muenster cheese in half. Flip the burgers after three minutes or so of cooking and cook for roughly two more minutes before adding a half slice to each patty. Cook another minute or so and remove burgers from heat.
Toast four whole wheat hamburger buns.
On a plate, cover the bottom halves of the toasted hamburger buns with an even distribution of the caramelized onions.
Place a hamburger on top of the onions.
Spread the special sauce on each top half of the toasted buns and place the bun tops on your burgers and you’re ready to serve.
Serving size: one hamburger with bun
Cal: 376; Fat: 16.8 g (Sat Fat: 5.2 g); Chol: 64 mg; Sodium: 480 mg; Carb: 33 g; Pro: 25 g.