Patty Melts with Grilled Onions

Photo: Randy Mayor; Styling: Melanie J. Clarke
Juicy hamburgers are packed with flavor from the sweet onions and spicy mustard. For a sharper onion taste, use white or red onions in place of Vidalias.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 341
Caloriesfromfat 25 %
Fat 9.6 g
Satfat 4.4 g
Monofat 3.2 g
Polyfat 1 g
Protein 31.5 g
Carbohydrate 31.1 g
Fiber 3.6 g
Cholesterol 60 mg
Iron 3 mg
Sodium 754 mg
Calcium 350 mg

Ingredients

8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tablespoon balsamic vinegar
Cooking spray
1 pound extralean ground beef
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons creamy mustard blend (such as Dijonnaise)
8 (1-ounce) slices rye bread
1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese

Preparation

1. Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.

2. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.

3. Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.

4. Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Note:

Elizabeth Karmel,

May 2008