Caramelized onion burgers with garlic aioli

Prep 20 min
Total 30 min
Serves 4

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3 tsp
olive oil, divided
1 medium
red onion, thinly sliced
2 tbsp
balsamic vinegar
2 tsp
granulated sugar
450 g
medium ground beef
4 tsp
chopped oregano, divided
3/4 tsp
salt, divided
garlic cloves, minced, divided
2 227-g pkgs
sugar snap peas, trimmed
1/4 cup
brioche buns, halved


  • PREHEAT barbecue to medium-high. Heat a large non-stick frying pan over medium. Add 2 tsp oil, then onion. Cook, stirring, until softened, 4 to 5 min. Reduce heat to low, then add vinegar and sugar. Cook, stirring occasionally, until onion is dark golden and sticky, 18 to 20 min.
  • STIR beef, 2 tsp oregano, 1/2 tsp salt and half the garlic in a bowl. Season with pepper to taste. Shape into 4 patties, about 5 in. wide. Toss peas with remaining oil and salt, then place in a grill basket.
  • OIL grill. Grill burgers and peas, lid closed, until peas are charred and tender-crisp, 2 to 3 min. Remove peas to a bowl, then stir in remaining oregano. Flip burgers and continue grilling, lid closed, until cooked, 2 to 3 min.
  • STIR mayo and remaining garlic in a bowl. Spread over bottom buns. Top burgers with caramelized onions and serve with snap peas.



Calories 690, Protein 32 g, Carbohydrates 56 g, Fat 37 g, Fibre 5 g, Sodium 939 mg.

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