Over the top burger
By Chatelaine
This article has not been rated yet.
Photo, Erik Putz.
Mixing caramelized onions right into the beef is our new favourite burger flavour booster.
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
-
1/2 cup
Chatelaine Burger Sauce
, (recipe link below)
-
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 and mix, 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 Burger Sauce. Layer with patties, bacon, onion rings, lettuce, tomatoes and pickles.
Chatelaine Quickies: how to make 3-ingredient rhubarb ice cream
Nutrition (per serving)
- Calories
- 1273,
- Protein
- 71 g,
- Carbohydrates
- 69 g,
- Fat
- 80 g,
- Fibre
- 3 g,
- Sodium
- 2493 mg.
Grilling tip
- To barbecue, preheat to medium-high and cook patties 2 to 3 min per side.
