Over the top burger

Prep 30 min
Total 45 min
Serves 4

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


  • 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.


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

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