4 1/2 cups vertically sliced red onion (about 2 medium onions)
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoons balsamic vinegar
1 cup finely chopped green bell pepper
1 cup finely chopped celery
1 cup crushed whole wheat crackers (about 20 crackers)
1/3 cup ketchup, divided
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 pound ground sirloin
1 large egg
12 (1 1/4-ounce) slices rye bread, toasted
How to Make It
Prepare grill or broiler.
To prepare onions, heat olive oil in a large nonstick skillet over medium-high heat. Add onion and 1/4 teaspoon salt; sauté 12 minutes or until golden brown. Stir in sugar and vinegar; cook 30 seconds. Remove from pan.
To prepare burgers, heat pan coated with cooking spray over medium-high heat. Add bell pepper and celery; sauté 3 minutes or until tender.
Combine the bell pepper mixture, crackers, 1/4 cup ketchup, thyme, 1/4 teaspoon salt, beef, and egg in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack or broiler pan coated with cooking spray; cook 5 minutes. Carefully turn patties over; brush with remaining ketchup. Cook 5 minutes or until done.
Place 1 patty on each of 6 bread slices. Top each patty with 1/4 cup onion mixture and 1 bread slice.
Delicious, from the toasty rye bread to the childhood taste of meatloaf, and the just-sweet-enough caramelized onions. I loved how much celery and bell pepper there was, to keep this tasting fresh. A perfect bite. Served with corn on the cob.
These were very tasty for a summer supper. I cooked in the cast iron skillet, as they looked to delicate to put on a grill rack. Also subbed onion for 1/2 of the celery and yellow bell for 1/2 of the peppers, garlic salt for the plain salt. Also used egg substitute to cut calories. Served with cob corn and green salad.
Made to recipe, using red bell pepper and fresh thyme. Cooked the onions & prepped the burgers in the morning. They were thoroughly chilled and set-up when they went on the grill, but still had to use two turners to keep them from breaking. Served on marble rye. Nice texture, sweet sandwich, with corn on the cob & CL's spicy roasted potato wedges.
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