Hamburgers With Caramelized Onions

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.

Ingredients:

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

These are the ingredients you'll require to make this burger with caramelized onions recipe.
These are the ingredients you’ll require to make this burger with caramelized onions recipe.

Instructions:

Combine Worcestershire sauce, garlic powder and onion powder, pepper and ground beef in a medium-sized bowl and mix together well with your hands.

Recipe calls for 93% lean ground beef, but I ended up using 95% lean.
Recipe calls for 93% lean ground beef, but I ended up using 95% lean.
Ground beef in a medium bowl.
Ground beef in a medium bowl.
Look for low-sodium Worcestershire sauce.
Look for low-sodium Worcestershire sauce.
Adding the Worcestershire  sauce to the ground beef.
Adding the Worcestershire sauce to the ground beef.
Next comes 1/2 tsp. of garlic powder.
Next comes 1/2 tsp. of garlic powder.
Now adding the 1/2 tsp. of onion powder.
Now adding the 1/2 tsp. of onion powder.
Te final addition to the ground beef: the pepper.
The final addition to the ground beef: the pepper.
The ground beef mixed well before being formed into patties.
The ground beef mixed well before being formed into patties.

Form four equally-sized patties, roughly 1/2 inch thick each. Cover with plastic wrap and refrigerate for at least 20 minutes.

The hamburger patties have been formed. Don't worry about having them be perfectly uniform.
The hamburger patties have been formed.
Covered with wrap, the patties go into the fridge for a brief chill.
Covered with wrap, the patties go into the fridge for a brief chill.

Now let’s get the onion going. Slice a large onion vertically.

Here's  the onion, pre-slicing.
Here’s the onion, pre-slicing.
And the onion after being sliced vertically.
And the onion after being sliced 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.

Adding canola oil to large skillet.
Adding canola oil to large skillet.
The canola oil coating the skillet.
The canola oil coating the skillet.
The sliced onion goes into the hot pan.
The sliced onions go into the hot pan.

Reduce the heat to medium and cook 12 minutes or so until caramelized (stir often to avoid onions burning). Set aside and keep warm.

Aftfer cooking on medium heat for roughly 12 minutes, the onions are caramelized.
After cooking on medium heat for roughly 12 minutes, the onions are caramelized.

And now for the sauce. This sort of reminds me of being a kid and mixing together condiments to put on a burger:)

You'll need a small bowl and ketchup, relish, canola mayo, and Dijon.
You’ll need a small bowl and ketchup, relish, canola mayo, and Dijon.

Mix together the ketchup, pickle relish, canola mayo and Dijon mustard in a small bowl.

Here is the canola mayonnaise that I use.

Here is the canola mayonnaise that I use.

You'll need two Tbs. of canola mayo for the sauce.
You’ll need two Tbs. of canola mayo for the sauce.
The pickle relish joins the mayo.
The pickle relish joins the mayo.
Now for the ketchup.
Now for the ketchup.
And finally the Dijon.
And finally the Dijon.
Here's the sauce.
Here’s the sauce.

Heat a grill pan over medium-high heat and coat with cooking spray.

Grill pan on medium-high heat and coated with cooking spray.
Grill pan on medium-high heat and coated 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).

Hamburger patties are sizzling away on the grill pan.
Hamburger patties are sizzling away on the grill pan.

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.

Now for the Muenster cheese!
Now for the Muenster cheese!
Slice two pieces of Muenster cheese in half.
Slice two pieces of Muenster cheese in half.
The cheese now adorns each burger.
The cheese now adorns each burger.

Toast four whole wheat hamburger buns.

The whole wheat hamburger buns.
The whole wheat hamburger buns.
Into the toaster go the buns.
Into the toaster go the buns.

On a plate, cover the bottom halves of the toasted hamburger buns with an even distribution of the caramelized onions.

The caramelized onions, divided and covering the bun bottoms.
The caramelized onions, divided and covering the bun bottoms.

Place a hamburger on top of the onions.

The hamburgers on top of the caramelized onions.
The hamburgers on top of the caramelized 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.

Spread the sauce on each  top halve of the hamburger buns.
Spread the sauce on each top half of the hamburger buns.
Place each bun top on your burgers and you have your final product ready to serve: hamburgers with caramelized onions.
Place each bun top on your burgers and you have your final product: hamburgers with caramelized onions.

Nutritional Breakdown:

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.

 

 

 

 

 

 

 

 

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