Touch-Down Beef Burger with Grilled Onion and Toasty Bun

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July 3, 2016

This burger says 'Olé' from the burger right through to the bun!

  • Prep: 25 mins
  • Cook: 30 mins
  • Yields: 4 burgers


1 tbsp. chili powder

¼ tsp salt

⅛ tsp freshly ground pepper

1 lb (500 g) Medium or Lean Ground Beef

1 egg

2 tbsp. panko-style bread crumbs

1 small onion, cut crosswise into 4 thick slices

4 burger buns


Nacho-style cheese spread


Combine chili powder, salt and pepper in small bowl. In large bowl combine 2 tsp of the chili spice blend (reserving the remainder) with the ground beef, egg and bread crumbs. Gently shape into 4 patties, each 3/4-inch thick; make a slight indentation in the centre of each patty. Cover and refrigerate to chill.

Meanwhile, lightly spray onion slices with cooking spray; season all over with remaining spice blend. Thread a metal kabob skewer sideways through each onion slice.

Cook burgers and skewered onion slices on lightly oiled grill over medium heat 425°F (220°C). Cook burgers for 12 to 14 minutes, turning twice, until digital instant read thermometer reads 160°F (71°C) when inserted sideways into each patty. Cook onion slices for 10 to 15 minutes, turning occasionally, until softened and browned.

Serve burger patty on lettuce tucked into a toasted bun that's been spread with nacho-style cheese spread. Top each patty with a grilled onion slice and a dollop of salsa.

Cooking Know-How: Use your thumb or knuckle to make a slight indentation into each patty before grilling to avoid “patty puffing” when  grilling.

Bright Idea:  More than just fillers, adding bread crumbs and egg to burgers make them more tender and flavourful.

Time Saver: Dampen hands with water when shaping patties to prevent meat from sticking.  


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