Grilled Hamburger Steaks With Roasted Onions Recipes

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

Steps:

• 1. Place beef in bowl- stir in soup mix and grated onion. Shape into oval patties. However many you're making. I usually make 2 - 3 for the men of my house. They start out pretty big, but as you know they shrink when cooking. I turn my grill to high. I coat both sides of meat with olive oil. Salt & pepper. Place on hot grill. I don't touch for 3 - 4 minutes. Turn to other side and cook another 3 - 4 min or until juices run clear. They should be very juicy as you shouldn't press down on then anytime during grilling. These could be broiled as well. Enjoy! So easy, yet satisfying.

Steps:

• Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

Steps:

• Heat coals or gas grill for direct heat. Spray two 18x12-inch sheets of heavy-duty foil with cooking spray. Brush beef patties with steak sauce; sprinkle with half of the soup mix (dry). Place half of the onions on center of each foil piece. Sprinkle with remaining soup mix, the brown sugar and vinegar. Fold foil over onions so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets and beef patties 4 to 6 inches from medium heat 10 to 15 minutes, turning patties and rotating packets 1/2 turn once or twice, until meat thermometer inserted in center of patties reads 160ºF. Place packets and patties on plates. Cut large X across top of each packet; fold back foil. Notes: If you can't find the ground beef patties at your market, you can make your own with 1 pound lean ground beef. Shape into 4 patties, each about 1/2 inch thick. These patties and onions can be served in sandwich buns. Just add your favorite condiments such as additional steak sauce, mustard, pickles, tomatoes, shredded lettuce and cheese.

Steps:

• 1. For the hamburgers: Take 1 lb of lean ground beef and mix in a few dashes of Worcestershire sauce, steak seasoning, and some garlic powder and mix well. Form into two patties. Grill patties on a cast iron skillet until done to your liking and add cheese.
• 2. For the Grilled Onions: Slice up entire small yellow onion. In a saute pan, add a tablespoon of butter and melt. Add onion and Johnny's seasoning salt. Cook until caramelized.
• 3. Butter the onion buns and put them under the broiler until browned. When buns are done remove from oven, add hamburger and top with grilled onions. Enjoy!

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.