Ultimate Burgers
Serves 4
Time 35 min
Grilled onions, melted Swiss and the ripest tomatoes available make this burger a classic!
Special Diets:
Ingredients
- 1 1/2 pound ground sirloin
- 1/2 teaspoon fine sea salt
- 1 sprig fresh rosemary
- 1/4 cup extra-virgin olive oil
- 2 large Vidalia or WallaWalla onions, thickly sliced
- 1/3 pound sliced Jarlsberg cheese
- 4 whole grain hamburger buns
- 4 lettuce leaves
- 2 large tomatoes, thickly sliced
- 4 teaspoons tangy barbecue sauce
- 1/4 teaspoon ground black pepper
Method
Prepare a grill for medium heat cooking.
Shape sirloin into 4 patties and season all over with salt and pepper; set aside.
Remove leaves from rosemary sprig, then roughly chop them and transfer them to a small bowl with the oil.
Brush onions with half of the oil mixture.
Grill onions, carefully turning them once, until golden and soft, about 5 minutes.
Transfer to a plate and set aside.
Grill patties until browned and cooked to your desired doneness, about 4 to 6 minutes per side for medium.
Add cheese about 2 minutes before removing from grill.
Meanwhile, brush buns with remaining oil, then grill until just toasted.
Place burgers on buns, top with onion slices and serve with lettuce, tomatoes and barbecue sauce.
Nutritional Info:
Per serving: 610 calories (300 from fat), 33g total fat, 11g saturated fat, 115mg cholesterol, 740mg sodium, 35g carbohydrates (6g dietary fiber, 10g sugar), 48g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 pound ground sirloin
- 1/2 teaspoon fine sea salt
- 1 sprig fresh rosemary
- 1/4 cup extra-virgin olive oil
- 2 large Vidalia or WallaWalla onions, thickly sliced
- 1/3 pound sliced Jarlsberg cheese
- 4 whole grain hamburger buns
- 4 lettuce leaves
- 2 large tomatoes, thickly sliced
- 4 teaspoons tangy barbecue sauce
- 1/4 teaspoon ground black pepper