CLAS­SIC CHEESE­BURG­ERS WITH GRILLED RO­MAINE & ONIONS

Better Homes & Gardens - Best of Summer Recipes - - Whoa! Now That’s A Burger! -

prep 30 min­utes grill 10 min­utes

1 large red onion, sliced 1/2 inch thick

2 Tbsp. ex­tra vir­gin olive oil

Kosher salt and freshly ground black pep­per

21/4 lb. ground beef chuck (80% lean)

6 oz. sharp ched­dar cheese, thinly sliced

6 ham­burger buns, split

1/2 small heart ro­maine let­tuce

1/4 cup may­on­naise

1. In large skil­let over medium- low heat, cook onion in 1 Tbsp. hot olive oil, keep­ing slices in­tact. Sea­son with salt and pep­per. Cook 5 min­utes, oc­ca­sion­ally press­ing with spat­ula to cook evenly. Turn onions care­fully, keep­ing slices in­tact; cook 5 min­utes more un­til soft­ened and light brown. (Or brush slices with oil; grill with burg­ers 5 min­utes each side un­til browned.)

2. Shape ground chuck into six 3/4- inch-thick pat­ties. Slightly in­dent cen­ter of each patty. Sea­son pat­ties with salt. Grill pat­ties, cov­ered, over medium heat 10 to 12 min­utes, un­til done ( 160° F), turn­ing once. Top with cheese the last 1 minute of cook­ing time.

3. Mean­while, lightly toast buns on grill. Brush ro­maine heart with re­main­ing 1 Tbsp. oil. Grill 3 min­utes un­til browned, turn­ing once. Re­move from grill; sep­a­rate into leaves. Spread buns with may­on­naise. Layer pat­ties, onions, and ro­maine. Makes 6 burg­ers.

per burger 587 cal, 30 g fat ( 10 g sat. fat), 142 mg chol, 725 mg sodium, 29 g carb, 2 g fiber, 6 g sug­ars, 49 g pro.

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