Onion And Cheddar Burgers Recipes

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR

Steps:

• Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.
• Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
• Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

CHEDDAR BURGERS WITH BALSAMIC ONIONS AND CHIPOTLE KETCHUP

Steps:

• For onions:
• Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.
• For chipotle ketchup:
• Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.
• For burgers:
• Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.
• *Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

CHEDDAR AND GRILLED ONION BURGERS

Steps:

• Heat greased grill to medium-high heat.
• Reserve 1 tsp. garlic for later use. Mix remaining garlic with meat and 3 Tbsp. barbecue sauce just until blended. Shape into 4 (1/2-inch-thick) patties.
• Grill meat patties and onions 5 min. on each side or until burgers are done (160°F) and onions are crisp-tender, brushing onions with remaining barbecue sauce for the last minute.
• Remove onions from grill. Top burgers with cheese; grill 1 to 2 min. or until melted. Meanwhile, place buns, cut sides down, on grill grate; grill until toasted.
• Mix mayonnaise and reserved garlic until blended; spread onto cut sides of top halves of buns. Fill buns with arugula, cheeseburgers and onions.

CANADIAN BURGER WITH BEER-BRAISED ONIONS AND CHEDDAR

Steps:

• For the Beer-Braised Onions:.
• Melt the butter in a large heavy skillet.
• Add the onions and cook while stirring frequently over medium heat for 5 to 6 minutes, or until tender.
• Add 3/4 cup beer and the sugar, and cook until beer is absorbed and the onions become lightly browned, about 15 minutes.
• For the burgers:.
• Pre-heat the barbeque on high.
• In a large bowl, gently but thoroughly combine the beef, garlic, red pepper, 1/4 cup beer, dijon, salt and pepper.
• Form into 4 patties 1" thick, and place on the grill, turning heat down to medium.
• Grill them for 4-6 minutes per side, or until nearly the desired doneness.
• Top each burger with 1/2 cup grated cheese, and heat till slightly melted.
• Serve on toasted buns and top each with the beer-braised onions.