GRILLED HAMBURGER STEAKS WITH ROASTED ONIONS
Here's a juicy burger just begging to be picked up!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
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 160°F. Place packets and patties on plates. Cut large X across top of each packet; fold back foil.
Nutrition Facts : Calories 295, Carbohydrate 15 g, Cholesterol 65 mg, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 780 mg
GRILLED SOUR CREAM AND ONION BURGERS
The classic duo of sour cream and onion soup mix jazzes up juicy beef burgers.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In large bowl, mix all ingredients except buns and lettuce. Shape mixture into 8 patties, about 1/2 inch thick.
- Place patties on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Serve with lettuce in buns.
Nutrition Facts : Calories 410, Carbohydrate 30 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 5 g, TransFat 1 1/2 g
GRILLED STEAK AND ONION SANDWICHES
Satisfy even the hungriest bunch with these two-hand hoagies, stuffed full of juicy grilled meat and slabs of sweet onions.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 18-inch square sheet of heavy-duty foil. Brush onion wedges with oil. In small bowl, combine 1 teaspoon of the garlic-pepper blend and the dry mustard; mix well. Sprinkle both sides of steak with mustard mixture.
- When grill is heated, place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Place onion wedges on sheet of foil next to steak. Cook 8 to 12 minutes or until steak is of desired doneness and onion is crisp-tender, turning steak once and stirring onion occasionally.
- Meanwhile, in small bowl, combine butter and remaining 1/2 teaspoon garlic-pepper blend; blend well. Spread on cut sides of buns. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time.
- To serve, spread cut sides of each bun with about 1 teaspoon steak sauce. Cut steak crosswise into thin slices. Layer steak slices, onion wedges and tomato slices on bottom halves of buns. Cover with top halves of buns.
Nutrition Facts : Calories 485, Carbohydrate 56 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 830 mg, Sugar 11 g
STEAKBURGER WITH TANGY CARAMELIZED ONIONS AND HERB BUTTER
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.
Provided by Rhoda Boone
Categories Flaming Hot Summer Summer Hamburger Grill Backyard BBQ Dinner Onion Steak Tarragon Butter Cheese Cheddar Labor Day Peanut Free Tree Nut Free Soy Free
Yield Makes 4 burgers
Number Of Ingredients 23
Steps:
- Make the Tangy Caramelized Onions:
- Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
- Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15-20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
- Make the Herb Butter:
- Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
- Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
- Make the burger:
- Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
- Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2-3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2-3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
- Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
- Do Ahead
- Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.
GRILLED FRENCH ONION BURGERS
Onion dip and onion soup mix are the flavor boosters in beefy burgers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs and pepper. Shape mixture into 8 patties about 3/4 inch thick.
- Grill patties uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining roll halves.
Nutrition Facts : Calories 465, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 900 mg
OPEN-FACED ONION CHEESEBURGERS
Dinner ready in 25 minutes! Enjoy these tasty cheeseburgers layered with grilled beef patties - a hearty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat grill. In medium bowl, combine ground beef, soup mix and Worcestershire sauce; mix well. Shape into four 1/2-inch-thick patties.
- Thread onion slices onto two parallel 10 to 12-inch metal skewers. Brush both sides of onion with oil or spray with nonstick cooking spray.
- When ready to grill, place patties and onion on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until beef is thoroughly cooked and onion is crisp-tender, turning once and placing cheese on patties during last 2 minutes of cooking.
- During last 6 minutes of cooking, place Texas toast on grill; cook 4 to 6 minutes, rearranging twice.
- To serve, place grilled onion slices on Texas toast. Top each with patty. If desired, garnish with cherry tomatoes.
Nutrition Facts : Calories 500, Carbohydrate 26 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 840 mg, Sugar 4 g
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