Over the top burger

Prep 30 min
Total 45 min
Serves 4

Mixing caramelized onions right into the beef is our new favourite flavour booster.

Less
Advertisement

Ingredients

2 tbsp
canola oil, divided
1
onion, finely chopped
3/4 tsp
salt, divided
1 kg
medium ground beef
8
thin slices smoked cheddar, about 65 g
4
brioche buns, sliced and toasted
8 strips
cooked bacon
8
onion rings, baked from frozen
1 cup
shredded iceberg lettuce
2
tomatoes, thinly sliced
2
dill pickles, thinly sliced

Instructions

  • HEAT a large non-stick frying pan over medium. Add 1 tbsp oil, then onion and 1/4 tsp salt. Cook, stirring occasionally, until golden brown, 12 to 15 min. Transfer to a plate to cool, about 20 min. Wipe pan clean with paper towels.
  • STIR cooled onions into beef, just until combined. Divide mixture into 8 portions. Flatten each into a very thin patty. Sprinkle burgers with remaining 1/2 tsp salt. Season with fresh pepper.
  • HEAT same frying pan over medium- high. Add remaining 1 tbsp oil, then 3 to 4 patties in batches. Cook until cooked through, 4 to 6 min per side. Top each patty with cheese.
  • SPREAD buns with Chatelaine Sauce. Layer with patties, bacon, onion rings, lettuce, tomatoes and pickles.
  • Grilling tip: To barbecue, preheat to medium-high and cook patties 2-3 min per side.

Nutrition

Calories 1273
Protein 71 g
Carbohydrates 69 g
Fat 80 g
Fibre 3 g
Sodium 2493 mg
Advertisement

Chatelaine Quickies: how to make 3-ingredient rhubarb ice cream

Issue: June 2015

Written by:

Photo credit: Photo, Erik Putz.

This article has not been rated yet.

Comments are closed.