Over the top burger
0
- Prep Time30 mins
- Total Time45 mins
- Makes4 servings
Photo, Erik Putz.
Mixing caramelized onions right into the beef is our new favourite burger flavour booster.
Ingredients
2 tbsp canola oil, divided
1 onion, finely chopped
3/4 tsp salt, divided
1 kg medium ground beef
8 thin slices smoked cheddar, about 65 g
4 brioche buns, sliced and toasted
1/2 cup Chatelaine Burger Sauce, (recipe link below)
8 strips cooked bacon
8 onion rings, baked from frozen
1 cup shredded iceberg lettuce
2 tomatoes, thinly sliced
2 dill pickles, thinly sliced
Instructions
Heat a large non-stick frying pan over medium. Add 1 tbsp oil, then onion and 1/4 tsp salt. Cook, stirring occasionally, until golden brown, 12 to 15 min. Transfer to a plate to cool, about 20 min. Wipe pan clean with paper towels.
Stir cooled onions into beef and mix, just until combined. Divide mixture into 8 portions. Flatten each into a very thin patty. Sprinkle burgers with remaining 1/2 tsp salt. Season with fresh pepper.
Heat same frying pan over medium-high. Add remaining 1 tbsp oil, then 3 to 4 patties in batches. Cook until cooked through, 4 to 6 min per side. Top each patty with cheese.
Spread buns with Chatelaine Burger Sauce. Layer with patties, bacon, onion rings, lettuce, tomatoes and pickles.
Nutrition (per serving)
Calories 1273, Protein 71g, Carbohydrates 69g, Fat 80g, Fibre 3g, Sodium 2493mg.
Grilling tip
- To barbecue, preheat to medium-high and cook patties 2 to 3 min per side.