Cheesy deli burgers with sauerkraut and caramelized onions

Prep: 25 minutes

Cook: 20 minutes

Makes: 6 servings

You can substitute 1⁄ cup

3 Thousand Island salad dressing for the mayonnaise mixture.

1 large (12 ounces) sweet onion, peeled

1 tablespoon expeller-pressed canola oil or sunflower oil

Large pinch sugar

2 pounds ground beef, preferably 85/15

Salt, freshly ground pepper

1⁄ cup mayonnaise 3

1½ tablespoons each: ketchup, drained sweet (or dill) pickle relish

1 cup drained fresh or refrigerated sauerkraut, well rinsed, drained again

6 thin slices Jarlsberg or Swiss cheese, about 5 ounces total

6 ciabatta rolls or burger buns (split horizontally)

¼ pound very thinly sliced corned beef (or pastrami or smoked turkey)

1. Cut onion in half. Cut each half into very thin wedge slices. Heat a large skillet over medium-high heat until hot. Add oil and onion slices. Cook and stir until onion is golden and tender, about 10 minutes. Add sugar; cook 2 minutes more. Use warm or refrigerate covered up to 3 days.

2. Evenly divide the ground beef into 6 portions. Use 2 small deli containers to press out 6 burgers by placing a portion of the beef inside one and using the second container to press the meat into an evenly shaped round. Tap the burger patty out onto a platter. Repeat. Season the outsides with salt and pepper. Refrigerate uncovered for at least 30 minutes or up to several hours.

3. Prepare a charcoal grill or heat a gas grill to medium-high. Heat the grill grate.

4. Mix mayonnaise, ketchup and relish in a small dish. Put rinsed, drained sauerkraut into a small bowl. Microwave covered on high until hot, about 2 minutes. Reheat onions if necessary. Set everything out near the grill.

5. Put burgers on grill directly over the heat. Cover grill and cook without turning until bottom is nicely marked and golden, about 5 minutes. Flip burgers and top with the corned beef. Grill covered, without turning, until nicely browned and medium-rare, about 2 minutes more. Top with cheese slices and grill 1minute more. Remove from grill and let stand on a plate for a couple of minutes. Meanwhile, toast the cut sides of the buns over the heat of the grill.

6. Spread buns on both sides with mayonnaise mixture. Place burgers on the bun bottoms. Top each with some of the onions and then the sauerkraut. Put the top of the bun in place. Serve hot.

Nutrition information per burger: 665 calories, 39 g fat, 13 g saturated fat, 127 mg cholesterol, 34 g carbohydrates, 9 g sugar, 38 g protein, 862 mg sodium, 2 g fiber