Over the top burger
By Chatelaine
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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.
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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.