Grass-fed Beef Burgers with Caramelized Sweet Onions
Yield: 6 burgers
Grass-fed beef is nice and lean, so the addition of caramelized onions keeps it moist and of course, makes it even more delicious!
- 2 tablespoons butter or vegetable oil Add to list
- 1 large sweet onion, peeled and finely minced Add to list
- 1 1/2 pounds grass-fed, extra-lean ground beef Add to list
- 1 tablespoon Worcestershire sauce Add to list
- 1 teaspoon salt Add to list
- Freshly ground black pepper Add to list
- 6 slices Gouda or cheddar cheese Add to list
- 6 burger buns or ciabatta rolls Add to list
- Lettuce Add to list
- Tomato slices Add to list
- Your favorite condiments (bring on the horseradish mustard for me!) Add to list
In a medium sauté pan, heat the butter or oil over medium heat and add the onions. Cook, stirring occasionally, until the onions are deep golden brown, about 15 minutes. Cool the onions completely. (You can do this step up to a day in advance.)
Combine the ground beef with the caramelized onions, Worcestershire, and salt and pepper, and divide the mixture into 6 portions. Roll each portion into a ball and flatten them out to about 3/4-inch thick.
Cook the burgers on a preheated gas or charcoal grill for 6 to 8 minutes to a side, or until a thermometer inserted in the center of the meat reads 155° F. Place a slice of cheese on top of each burger in the last minute of cooking. Remove them from the grill and layer onto buns with lettuce, tomato and your favorite burger condiments.
Each serving: 440 cal, 21g fat (9g sat), 95mg chol, 860mg sodium, 27g carb, 2g fiber, 34g protein
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.