Spicy Onion Burgers Food

BISON BURGERS WITH SPICY AIOLI

Steps:

• For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
• Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
• For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
• Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.

SPICED BURGERS WITH CHILI ONION RINGS

Steps:

• Preheat the broiler. Put the poblano on a baking sheet and broil, turning, until charred in spots, about 8 minutes. Transfer to a plate and let cool. Reduce the oven temperature and bake the onion rings as the label directs. Season with salt, pepper and 1/4 teaspoon each chili powder and cumin.
• Meanwhile, combine the ketchup, cilantro, a pinch of lime zest and half of the lime juice in a small bowl; add more lime juice and salt and pepper to taste. Refrigerate until ready to use.
• Mix the ground beef, 1/2 teaspoon lime zest and the remaining 1 3/4 teaspoons chili powder and 3/4 teaspoon cumin in a large bowl with your hands until just combined. Form into four 3/4-inch-thick patties; season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium rare.
• Peel, stem and seed the broiled poblano; cut into strips. Place the burgers on the buns with the ketchup sauce, lettuce and poblano. Serve with the onion rings and the remaining ketchup sauce.

SMASH BURGERS WITH GRIDDLED ONIONS AND SPICY SPECIAL SAUCE

Steps:

• Whisk the mayonnaise, pickled jalapenos, brine, mustard and garlic together in a small bowl. Set aside until ready to serve.
• Combine the chuck and brisket in a medium bowl and using 2 forks, "pull" the meat apart, breaking up any clumps and combining the two meats together. This will seem counterintuitive but it will blend the meats together without compacting them. Divide into 4 equal portions and form balls (about the size of tennis balls) being careful not to compact or overwork the meat -- do not form patties.
• Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper; cook, tossing occasionally, until golden browned, 6 to 8 minutes. Sprinkle with the sugar and toss until caramelized, about 1 minute. Transfer to a plate.
• Increase the heat to high and heat the same skillet until very hot. Add the remaining oil (or 1 tablespoon oil, if working in batches), swirling to coat.
• Working in batches if necessary, place balls in the skillet and smash flat with a metal spatula using the handle of a wooden spoon to press down on the spatula to form 4-inch patties (you want to see craggy edges). Season liberally with salt and pepper and cook, undisturbed, until the outer edges are brown, 1 to 2 minutes. Flip the patties, season with salt and pepper and top each patty with a slice of cheese. Cook until the cheese droops and the burgers are medium-rare, about 1 minute.
• Serve the patties on the toasted buns with the spicy special sauce, griddled onions, lettuce and tomatoes.

ONION BURGERS

Steps:

• Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
• With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
• Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.

SPICY ONION BURGERS

Steps:

• Add first 14 ingredients in large bowl and mix with hands until thoroughly mixed.
• Form into 5 patties and put quarter size dents in the middle of them with your fingers to keep from shrinking.
• In large skillet heat olive oil (divide oil in 2 if you are doing two batches) and place formed patties separated from each other.
• Place onion slices in skillet around the hamburger patties, and cook until tender.
• Cook patties 5 minutes on each side before flipping and continue to cook until done.
• Place hamburger patties on toasted buns and add a sliced tomato to each sandwich. Top burgers with sauteed onion slices. Dress with ketchup and mustard, or horseradish and Dijon.
• Place pickle between zesty oven fries and spicy onion burgers and serve immediately.

CHEESY SAUTEED ONION BURGERS

Steps:

• 1. Cook onion in hot margarine in nonstick frypan over medium-low heat, stirring frequently, for 14 to 18 minutes or until lightly browned. Stir in caraway seed, if desired.
• 2. Meanwhile, place patties on baking sheet. Bake at 350 degrees F for 8 minutes. Turn patties. Bake 7 minutes more. Spread mustard on top of patties. Top with cheese. Bake for 1 to 2 minutes more or until cheese melts.
• 3. Spoon onion over top of patties.
• ON THE GRILL:
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
• Helpful Hints: This recipe slowly sautes the onion to intensify the flavors of its natural sugars. Watch the onion carefully and stir frequently to avoid burning and off-flavors.
• Note: Recipe is vegan only if soy cheese and Morningstar Farms Grillers® Vegan Veggie Burgers are used.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

SPICY BBQ ONION BURGERS

Steps:

• Heat grill to medium heat.
• Grill patties 5 to 6 min. on each side or until done (160ºF).
• Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 10 min. or until golden brown, stirring frequently. Stir in barbecue sauce.
• Fill buns with tomatoes, burgers, Singles, jalapeño slices and onions.

GRINGO BURGERS WITH SPICY ONIONS

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add onion and cook for 5 mins, or until golden brown, stirring often.
• Stir in 1 TBL Tabasco, Worcestershire sauce, mix well and remove from heat.
• Combine ground beef, cilantro, green onion, salt and the remaining 3 TBL Tabasco, mix well and form into 4 patties.
• Grill over medium-high heat to desired doneness, about 3 minutes per side for medium rare.
• Top each burger with a slice of cheese and grill until cheese is just melted.
• Place on toasted buns and top with the spicy onions and greens.
• For those spicy challenged you can use the Chipotle Tabasco as you would ketcup.
• I'm sure you could use plain Tabasco, but this Chipotle flavor is very nice.

BORDERTOWN BURGERS WITH SPICY ONIONS

Steps:

• Heat the oil in a medium-size skillet over medium heat.
• Add the onions and cook until golden brown (5-7 minutes), stirring often.
• Add the Worcestershire sauce and 1 Tbsp of the chipotle sauce, stirring well to evenly coat the onions. Then remove the onions from the heat and keep warm.
• Combine the ground beef, cilantro, salt, and 3 Tbsp of the chipotle sauce (Use 2 Tbsp for milder burgers) and shape into 4 burgers.
• Grill over medium-high heat. (Approx. 4 minutes per side for medium-rare. 5 minutes per side for medium-well.).
• Top each burger with a slice of pepper-jack cheese and grill until the cheese melts.
• Place the burgers on toasted buns, and top with the spicy onions.
• Add any burger toppings you're fond of. I like a little bit of horseradish mayo on my burgers.

OLD SCHOOL MEETS NEW -- CHEESY, ONION, SPICY, BBQ BURGER

Steps:

• Bacon -- A couple of options for approximately 4-5 slices of bacon. You can either dice and pan saute until golden brown and then let drain on a plate lined with a paper towel; you can oven bake, even buy pre-cooked bacon and then just dice. For that matter, you can buy a bag of real bacon bits cooked and diced. But my favorite is to cook mine on a paper plate lined with a paper towel and topped with a paper towel and cook in the microwave for 3-4 minutes until crisp -- You get the idea. 1/4 cup crispy chopped bacon bits. Use what you like best.
• Burgers -- Make these first. I actually like to freeze mine for a short period. It just firms them up and makes it easy to grill. In a medium size bowl, add the worcestershire, lipton onion soup and water and mix well. Add in the beef and mix (using your hands). Don't over mix. Over mixing can make the burgers tough. Form into 8 patties. Place on a cookie sheet lined with parchment paper or foil. Freeze for about 15-30 minutes. It just firms them up and makes it easier to grill.
• Mayo Dressing -- Burgers are chilling, make the mayo dressing. In a small bowl, mix the mayonnaise, bacon bits (whatever way you made the bacon), BBQ sauce (any brand), and jalapenos. Cover and refrigerate.
• Onion Rings -- Now I cheat - I admit. I hate making them, but if you want to make your own, GO FOR IT! If not, I use frozen Ore Ida rings, just set on the cookie sheet in the oven (follow pkg directions) and bake. Mine took approximately 15 minutes. I started the burgers about half way through cooking the onions so they all came out about the same time. I planned on 3 rings per burger which was about right.
• Grilling -- I use a outdoor grill, but an indoor grill pan would also work great. If not, a large saute pan will be fine. I heat the grill or pan to medium heat drizzled or brushed with the olive oil.
• With your thumb, push in the center of the burger to make an indentation, not all the way through, but a nice indentation. This will prevent the burger from "puffing" up. Grill on side one until golden brown with good grill marks and flip. Finish grilling the burger until medium well or the desired doneness you prefer. I like medium well for burgers. The last minute, add the cheese, cover and remove from the heat. One minute later - the cheese will be melted and you will have the perfect burger.
• Rolls -- The last few seconds I put the rolls on the grill for a light toast. Just a few seconds.
• Burgers -- Slather a little of the BBQ mayo of each side of the rolls, top with a burger, cheese, onion rings, lettuce and the top roll.
• Serve -- Just ENJOY!