Grilled Grilled Cheese Burgers With Sauteed Onions Food

"GRILLED CHEESE" BURGERS

Steps:

• Preheat oven to 350°. Spread butter evenly on one side of each piece of bread, then place bread buttered side down in a cast-iron skillet over medium-high heat until golden brown. Transfer to a large sheet pan with toasted side down and place 2 pieces of American cheese on each piece of bread.
• Preheat same cast iron pan over high heat. In a mixing bowl, add cold ground beef and season with salt and pepper. Divide into 1/4-lb. burgers and form 1/2"-thick, square-shaped patties, similar to bread dimensions. (Avoid over-handling burgers as it will make them tough.) Cook burgers in two batches; flip burger after 2 minutes, then cook 2 minutes more. Transfer to a plate and loosely cover with aluminum foil; rest 2 minutes.
• Meanwhile, place sheet pan with bread in the oven until cheese is just melted. Lightly blot burgers with a paper towel, then place burgers on toasted bread with cheese and top with second piece of bread.
• Return grilled cheese burgers to the cast iron pan to warm the bread. Serve immediately, with ketchup.

GRILLED CHEESE WITH CARAMELIZED ONIONS

Steps:

• Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
• Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
• Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

FLAVORFUL ONION BURGERS

Steps:

• Slice onion into 1/2-in.-thick rings; thread onto metal or soaked wooden skewers. Brush with oil. Season with salt and pepper if desired. Grill, covered, over medium-hot heat for 8-10 minutes on each side., Meanwhile, in a large bowl, combine the green pepper, cheese, parsley and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into six patties. , Move onion to indirect heat. Place burgers over direct heat. Cover and grill for 10-14 minutes or until meat is no longer pink and onion is tender, turning burgers once., Spread bun bottoms with dressing; top each with lettuce, tomato, onion and a burger. Replace bun tops.

ONION AND CHEDDAR BURGERS

Steps:

• In a large bowl, combine beef, onion, egg and ketchup. Season with salt, pepper, oregano, and Worcestershire sauce. Lightly mix in cheddar cheese. Shape beef mixture into 6 thick patties. Preheat oven on broiler setting.
• Place hamburgers on broiler pan. Broil, turning once, until cooked through, about 5 minutes per side. Serve on hamburger buns.

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

JALAPEñO CHEESEBURGERS WITH BACON AND GRILLED ONIONS

Steps:

• For spicy ranch sauce:
• Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
• For burgers:
• Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
• For glaze:
• Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
• Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

GRILLED ONION BURGERS

Steps:

• Mix ground beef with barbecue sauce and one diced onion.
• Form into 8 patties and season with 2 teaspoons of kosher salt, 2 teaspoons of black pepper and garlic.
• Make an indention in the center of each patty.
• Prepare a grill fire to about 300°. We used lump charcoal and hickory for smoke flavor.
• When fire dies down, scoot the coals to the edges of the grill.
• Slice remaining 2 onions and add to a skillet with olive oil, salt and pepper.
• Cook patties and onions over indirect heat with the lid closed for about 6 - 8 minutes.
• Flip burgers and stir onions. Cover and cook until internal temperature of burgers reaches 165°.
• Remove from grill.
• Butter buns and toast lightly.
• Serve grilled burgers on toasted buns, topped with grilled onions and burger sauce along with your favorite toppings.

SMASHED HAMBURGERS WITH CARAMELIZED ONIONS

Steps:

• Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
• Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
• Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.

GRILLED CHEESE BUN BURGERS

Steps:

• In a large bowl, combine beef, Worcestershire sauce, garlic powder, salt, pepper and liquid smoke if desired, mixing lightly but thoroughly. Shape into four 4-in. square patties., In a large nonstick skillet, cook burgers in oil over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Remove and keep warm., In the same skillet, heat 1 tablespoon butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Remove and keep warm. Place cheese on 8 bread slices; top with remaining bread. Spread outsides of sandwiches with remaining 4 tablespoons butter. , In the same skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 1-2 minutes on each side. Top 4 sandwiches with burgers and onions. Top with remaining sandwiches.

GRILLED BLUE CHEESE BURGERS

Steps:

• Combine ground beef, salt, and pepper in a large bowl; mix well, and shape into 16 thin patties. It easier to form 8 equally portioned balls of meat, then halve it to form the patties.
• Combine cream cheese, blue cheese, onion, horseradish, and mustard in a small bowl; beat at medium speed of an electric mixer until blended. Divide cheese mixture evenly among 8 patties; spread to within 1/2 inch of edges. Top with the remaining patties, pressing edges to seal. Make sure to seal them well.
• Grill hamburgers over medium-hot coals (350 to 400 degrees) 10 minutes on each side or to desired degree of doneness. Set aside, and keep warm.
• Saute mushrooms in melted butter in a skillet until tender. Top burgers with sauteed mushrooms.

GRILLED BURGERS WITH ROQUEFORT MAYONNAISE AND BARBECUED RED ONIONS

Steps:

• Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes.
• Sprinkle patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Roquefort Mayonnaise, then bun tops.