Grilled Onion Burgers Food

GRILLED RED ONION BURGERS

Steps:

• Heat grill to medium heat.
• Mix ground beef, A.1., mustard and garlic just until blended; shape into 4 (1/2-inch-thick) patties.
• Place meat patties and onion slices on grill grate. Grill 5 to 6 min. on each side or until burgers are done (160°F) and onions are tender. Remove onions from grill. Top burgers with Singles pieces; grill 1 min. or until melted. Meanwhile, toast cut sides of buns on grill.
• Spread buns with mayo; fill with lettuce, tomatoes, cheeseburgers and onions.

CHEDDAR AND GRILLED ONION BURGERS

Steps:

• Heat greased grill to medium-high heat.
• Reserve 1 tsp. garlic for later use. Mix remaining garlic with meat and 3 Tbsp. barbecue sauce just until blended. Shape into 4 (1/2-inch-thick) patties.
• Grill meat patties and onions 5 min. on each side or until burgers are done (160°F) and onions are crisp-tender, brushing onions with remaining barbecue sauce for the last minute.
• Remove onions from grill. Top burgers with cheese; grill 1 to 2 min. or until melted. Meanwhile, place buns, cut sides down, on grill grate; grill until toasted.
• Mix mayonnaise and reserved garlic until blended; spread onto cut sides of top halves of buns. Fill buns with arugula, cheeseburgers and onions.

GRILLED PORTOBELLO BURGER WITH ONION JAM

Steps:

• Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
• Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
• Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
• Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.

GRILLED HONEY MUSTARD ONIONS FOR BURGERS

Steps:

• Tear a 36"x18" piece of heavy foil.
• Fold in half to make it 18"x18".
• Peel skin from onions and place in center of foil.
• Mix remaining ingredients well and drizzle over onions.
• Bring up two opposite edges of foil and fold down twice.
• Fold remaining edges the same way, leaving room for steam.
• Place on an uncovered grill, directly over medium coals for 30 minutes or until tender.
• Cut and serve on grilled burgers.

FETA BURGERS WITH GRILLED RED ONIONS

Steps:

• Break up beef in large bowl.
• Sprinkle feta, oregano, salt, and pepper over (meat); toss.
• Divide into 8 portions; form each into 4 1/2-inch burgers, pressing in center to form slight indentation. *DO AHEAD Can be made 1 day ahead. Cover; chill.
• Puree garlic in processor; With machine running, gradually add 1/2 cup oil; process 30 seconds. *DO AHEAD Can be made 1 day ahead. Cover; chill.
• Spray grill rack with nonstick spray.
• Prepare barbecue (medium-high heat).
• Brush onion with 1 tablespoon oil; sprinkle with salt and pepper.
• Place burgers and onions on grill. Cover; cook 5 minutes.
• Turn onions and burgers; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer.
• Transfer to plate. Brush cut sides of buns with garlic oil and place buns, cut side down, on grill; toast about 1 minute.
• Turn buns; cook until heated, about 1 minute.
• Place burgers on bun bottoms and top each with onion, tomato, and bun top.