CAJUN CHEESEBURGER WITH GRILLED ONIONS AND PRALINE BACON
Steps:
- Slice the onions into thin rings and toss with the canola oil and 2 tablespoons salt in a large bowl.
- Heat a flat top grill to high heat. Saute the onions until caramelized and soft. Reserve.
- Slice the bacon strips into thirds, crossways. Cook the bacon on the flat top grill until most of the fat is rendered and bacon is crispy. Transfer the bacon to a rimmed baking sheet and reserve.
- Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until fully dissolved and bubbling, 3 to 4 minutes. It will be very hot. Carefully pour the mixture over the crispy bacon. Use tongs or a large spoon to stir the bacon and praline sauce together until well coated. Reserve the praline bacon.
- Whisk together the molasses, mustard and hot sauce in a bowl to make a dipping sauce. Reserve.
- Make a Cajun seasoning rub by combining the black pepper, cayenne, ancho chili powder, garlic powder, onion powder, paprika and 3 tablespoons salt in a bowl.
- Form the ground beef into 60 patties that are roughly 1/3 pound each. Sprinkle each patty on both sides with some of the Cajun rub. Working in batches if necessary, cook the burgers on the flat top grill to desired doneness, about 4 minutes per side, adding Cheddar to the top of each patty at the end to melt.
- Toast the burger buns. Place the burgers on the bottom parts of the buns. Top with the onions, praline bacon and top parts of the buns. Serve with the potato chips and dipping sauce.
GRILLED SWEET ONIONS
These onions are so delicious, we prepare them all year long-on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. -Mary Bilke, Eagle River, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 216 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1053mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
CAJUN ONIONS
Two directions included: grilled and cast iron. Serve these onions with steaks or pork chops as an alternative to fried onions. For a low-cholesterol version, substitute 2 tablespoons of olive oil for the butter.
Provided by gailanng
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the onion slices in the center of the foil. Combine the remaining ingredients and stir until well combined. Dot the onions with the seasoned butter and wrap in foil, folding the edges over twice and sealing ends. Place the packets on a hot grill for 3 to 5 minutes on each side; move them to low heat for 10 minutes longer.
- These onions can also be cooked in a cast-iron skillet. Melt the butter in a skillet and stir in the spices. Add the onions and cook until the onions are limp.
CAJUN GRILLED ONIONS
Found in Real Simple magazine, these are arranged neatly atop a perfectly cooked beef burger with cheddar cheese and BBQ sauce. No extra condiments are necessary.
Provided by carmenskitchen
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Brush both sides of onion rounds with the olive oil and sprinkle with seasoning. Grill until blackened and tender, 5 to 6 minutes per side.
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- Heat a large nonstick skillet over medium heat. Add in the butter, and cook until the butter begins to foam. When it begins to foam, tilt the pan and scrape off all of the white foam until you are left with clarified butter.
- Reduce the heat to its lowest setting, and add in the onion slices (do not break apart the rings of onion).
- Leaving the pan uncovered, cook the first side for 30 minutes, then flip and cook the other side for another 15 minutes. At this point the onions should be soft enough to break apart the rings and cook in an even layer. After you have broken up the layers, add a pinch of salt. Continue cooking on the lowest setting uncovered for another 45 minutes, stirring roughly every 5-10 minutes. In the end you want the onions to be very soft with the slightest hint of firmness in the middle.
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