Grilling tip
- To barbecue, preheat to medium-high and cook patties 2 to 3 min per side.
Over the top burger
By ChatelaineThis article has not been rated yet.
PREP TIME
30 min
TOTAL TIME
45 min
Serves
4
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.
