Over the top burger

This article has not been rated yet.

PREP TIME

30 min

TOTAL TIME

45 min

Serves

4

Over the top burger

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.