Grilled Onion Topped Caesar Burgers Food

GRILLED ONION-TOPPED CAESAR BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef, parsley, 2 tablespoons of the dressing and the peppered seasoned salt. Shape mixture into 4 patties, about 1/2 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add onion slices to grill for last 8 to 10 minutes of cooking, brushing with 2 tablespoons of the dressing and turning once, until crisp-tender.
• In small bowl, toss lettuce, remaining 1/4 cup dressing and the cheese. Layer lettuce mixture, burger and onion in each bun.

CHICKEN CAESAR BURGERS

Steps:

• In a small bowl, combine the onion, 1 tablespoon cheese, lemon juice, parsley, garlic, Worcestershire sauce, salt and pepper. Crumble chicken over mixture and mix well. Shape into two patties., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Sprinkle with remaining cheese. , Serve on buns with romaine and salad dressing.

CAESAR SALAD TURKEY BURGERS

Steps:

• Preheat a grill to medium high. Gently mix the turkey, 1 tablespoon mayonnaise, 2 teaspoons Worcestershire sauce, 2 teaspoons mustard, the red onion, lemon zest, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 1/2-inch-thick patties and place on a plate. Freeze until slightly firmer, 10 to 15 minutes.
• Meanwhile, combine the lemon juice and grated garlic in a small bowl; let sit 5 minutes. Whisk in the remaining 1/3 cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard, the grated parmesan, a pinch of salt and 1/4 teaspoon pepper.
• Lightly oil the grill grates. Grill the turkey patties until cooked through but still juicy, about 4 minutes per side. Toast the buns on the grill, about 1 minute.
• Toss 3 tablespoons of the dressing with the romaine and shaved parmesan; season with salt and pepper. Serve the burgers on the buns and top with mustard, the salad and the remaining dressing. Serve with watermelon and potato chips.

VIDALIA TOPPED CAESAR BURGERS

Steps:

• Heat coals or gas grill for direct heat. Mix beef, parsley, 2 tbsp dressing and the peppered seasoning salt. Shape into 4 patties 1/2 " thick. Cover and grill 4-6" from medium heat 12-15 minutes, turn once, cook till no longer pink and juices run clear. Add onion slices to grill for at least 8-10 minutes of grilling, brush with 2 tbsp dressing and turn once, cook till crisp-tender. Toss romaine, remaining 1/4 cup dressing and the cheese. Layer romaine, burger and onion on each bun.

GRILLED ONIONS

Steps:

• Preheat grill for medium heat.
• Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
• Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

CHIPOTLE BURGER TOPPED WITH GRILLED ONIONS AND CHEESE

Steps:

• Preheat grill on HIGH for 10 minute Mix peppers, 2 ounces salsa, and beef together then formed into four 1/2 inch thick burgers. Rub outside of patties with oil.
• Coat grill lightly with vegetable oil.
• Brush onion slices with olive oil and season with salt & pepper, sear on grill 1-2 min each side, remove and set aside. Grill rolls, cut side down 30 seconds; remove and set aside.
• Sear meat on grill, about 2 min, until meat has changed color about one-quarter way up from bottom. Turn over. Sear 1 to 3 minute.
• Reduce heat to MEDIUM (for most burgers) or LOW (for burgers thicker than 1 inch); close lid.
• Cook burgers to 160 degrees internal temperature. Check by inserting digital thermometer halfway into thickest part of burger.
• Top with cheese; close lid. Grill until cheese starts to melt, 1 minute. Place each burger on rolls topped with 2 tsp salsa, grilled onion rings.