CARAMELIZED ONION BURGERS
An excellent grilled burger from the Southern Living's cookbook "30 Years of Our Best Recipes".
Provided by Lvs2Cook
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook onions and sugar in hot oil over low heat 20 to 25 minutes until onion is caramelized, stirring often. Stir in the 1/4 cup water, vinegar, and 1/4 teaspoon of the salt. Set aside and keep warm.
- Combine beef, parsley, tomato paste, Worcestershire sauce, 1/2 teaspoon salt, and pepper. Shape into 4 patties.
- Grill over medium-hot heat until beef is no longer pink.
- Serve on buns with caramelized onions, tomato slices and lettuce.
Nutrition Facts : Calories 291.6, Fat 12, SaturatedFat 2.7, Cholesterol 14.4, Sodium 755.3, Carbohydrate 36.8, Fiber 3.5, Sugar 11.3, Protein 9.9
MINI BURGERS WITH CARAMELIZED ONIONS
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h
Yield Makes 8 mini burgers
Number Of Ingredients 13
Steps:
- Make the onions: Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 8 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until nicely browned and caramelized, about 30 minutes more.
- Add wine, thyme, and 1/4 cup water. Raise heat to medium-high and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Season with salt and pepper.
- Make the burgers: heat oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 2 minutes. Remove from heat and let cool completely.
- Heat a grill to medium-high. Combine beef, parsley, and onion in a bowl. Season with salt and pepper. Form into 8 one-inch-thick patties. Grill 4 to 5 minutes per side for medium-rare. Top with a square of cheese after flipping burger if desired. Assemble with caramelized onions and skewers.
ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS
Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
- Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
- Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
- Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
- Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.
BACON-CHEDDAR BURGERS WITH CARAMELIZED ONIONS
Provided by Gina Marie Miraglia Eriquez
Categories Sandwich Beef Cheese Onion Fourth of July Kid-Friendly Father's Day Backyard BBQ Dinner Lunch Cheddar Meat Ground Beef Bacon Tailgating Grill Grill/Barbecue Gourmet Small Plates
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For caramelized onions:
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, covered, stirring occasionally, until golden and softened, 15 to 20 minutes.
- Reduce heat to medium-low, then add vinegar, scraping up the brown bits on bottom of the skillet, and cook, uncovered, stirring, until liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.
- For burgers:
- Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas; see grilling procedure ).
- Meanwhile, cut frozen bacon crosswise into eight sections and distribute evenly in bowl of a food processor, then pulse until finely chopped.
- In a large bowl, distribute bacon evenly over beef and drizzle mixture with Worcestershire sauce. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
- Combine mixture as gently and thoroughly as possible with your fingers (be careful not to overmix). Form into 4 patties, about 4 inches in diameter and 1 inch thick.
- Brush cut sides of buns with butter.
- Oil grill rack, then sear patties directly over coals (or lit burner or burners), covered only if using a gas grill, moving to area of grill with no coals (or over shut-off burner) if flare-ups occur, until browned, 2 to 3 minutes on each side.
- Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 155°F on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 160°F, about 1 minute. Transfer burgers to a clean platter.
- Grill buns, buttered side down, until grill marks appear, about 1 minute.
- Assemble burgers with buns and accompaniments, topping cheese with caramelized onions.
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.
TINY HAMBURGERS WITH ONION RELISH
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 32m
Yield 16 mini burgers
Number Of Ingredients 15
Steps:
- Heat a grill to high.
- Combine all of the ground meat into a large mixing bowl. Shape into 16 (1-ounce) patties. Season patties generously with salt and pepper and drizzle with oil.
- Cook burgers on a very hot grill for about 30 seconds on each side. If a smoky flavor is desired, you may place a lid on the grill during cooking. Serve the patties on Parker House rolls garnished with a dill pickle and Onion Relish.
- Heat a large skillet over medium-high heat and add the olive oil and garlic cloves. Saute the garlic until lightly browned. Add the onions and continue to cook the mixture until golden brown. Season well with salt and pepper, add the water, stir, and bring to a boil, scraping up the caramelized bits on the bottom of the pan. Stir in ketchup and mustard. Simmer until thick. Remove from heat and let cool before serving with the burgers.
JEFF'S CARAMELIZED ONION BURGER
These are easy and taste so good; these aren't like those bland burgers that require tons of topping to cover up the taste.
Provided by scancan
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté finely chopped onions on low flame (if you do this step too quickly by using a higher flame your onions will not become tender) with several tablespoons of oil until nicely browned and caramelized (soft but don't over brown).
- In a large bowl mix together the remaining ingredients with the caramelized onions.
- Cook the burgers on a medium flame in a frying pan or barbecue until nicely browned.
- Top with lettuce, tomato, ketchup, sliced dill pickles, as you like. Enjoy!
Nutrition Facts : Calories 232.4, Fat 14.3, SaturatedFat 5.5, Cholesterol 104.3, Sodium 150.6, Carbohydrate 6.5, Fiber 0.6, Sugar 2, Protein 18.4
CHICKEN BURGERS WITH CARAMELIZED ONIONS
Chicken burger with caramelized onions, ham, Swiss cheese, and a sweet/hot mustard! My fiance, Dan, created this delicious burger, so we call it "The Danburger." The flavor is amazing. We serve it with baked sweet potato wedges.
Provided by Allison
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Coat the bottom of a large cast iron skillet with oil. Turn heat to high and wait until oil is hot but not smoking. Add onions and cook for 1 minute. Reduce heat to low or medium-low. Continue to cook, flipping onions every 8 minutes and adding oil if necessary to keep them moist, until dark and caramelized, 25 to 30 minutes.
- While the onions are caramelizing, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine ground chicken, bread crumbs, diced ham, egg, bell pepper, onion powder, garlic powder, salt, and pepper in a large bowl. Mix to combine, being careful not to work the meat too much. Form into 4 patties.
- Grill on the preheated grill over direct heat until cooked through, 4 to 5 minutes per side, adding a slice of Swiss cheese to each in the last minute. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
- Spread butter on the inside of the hamburger buns and grill, face-down, until toasty, about 3 to 5 seconds.
- Place the patties with cheese on the bottom buns, top with caramelized onions, spread mustard on the top buns, and serve.
Nutrition Facts : Calories 764.6 calories, Carbohydrate 43.3 g, Cholesterol 163.1 mg, Fat 46.8 g, Fiber 3.2 g, Protein 46.2 g, SaturatedFat 14.1 g, Sodium 1197.8 mg, Sugar 9.1 g
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- Add mustard, panko bread crumbs, onion powder, seasoning salt, Worcestershire sauce, ketchup and cream to ground meat. Mix well with wooden spoon, preferably with your hands. Form into 4-6 patties,
- Using the back of a Tablespoon press a well into center of burger, if desired, pour a little more Worcestershire sauce in the well and let rest on a plate while caramelizing onions. Heat oil and butter in medium pan, over medium-high heat. Toss sliced onions into pan, reduce heat to medium-low. Cover, stirring occasionally until golden caramel color, about 20 minutes
- In last 10 minutes cooking onions, clean and oil your grill or pan, preheat your grill or pan. Cook burgers over medium heat, 5 minutes. Flip burgers, cook for 3-4 more minutes, add cheese, cook for another minute until cheese melts.
- Optional: Heat griddle and butter halves of hamburger buns, cook on grill until golden. Or place on grill off to side of heat until warmed. Place caramelized onions in a bowl to allow others to serve themselves. Offer ketchup, mustard, mayo, and other traditional toppings for your burger.
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