To get this dinner done in 45 minutes, start the fries first; cut the veggies as the oven preheats. As the fries cook, make the burgers and slaw.
2 teaspoons lower-sodium Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 pound 93% lean ground beef
1 tablespoon canola oil
2 cups vertically sliced onion
2 tablespoons canola mayonnaise
1 1/2 tablespoons sweet pickle relish
1 tablespoon unsalted ketchup
2 teaspoons Dijon mustard
2 (3/4-ounce) slices Muenster cheese, halved
4 whole-wheat hamburger buns, toasted
How to Make It
Combine first 5 ingredients in a medium bowl. Divide beef mixture into 4 equal portions, lightly shaping each into a 1/2-inch-thick patty. Cover and refrigerate 20 minutes.
Heat a large, heavy skillet over high heat. Add oil; swirl. Add onion; cook 2 minutes, stirring constantly. Reduce heat to medium; cook 12 minutes or until caramelized, stirring occasionally.
Combine mayonnaise, relish, ketchup, and mustard in a small bowl.
Heat a grill pan over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes. Turn patties over; cook 2 minutes. Top patties with cheese; cook 1 minute or until desired degree of doneness. Divide caramelized onion among bottom halves of buns. Top with patties. Spread mayonnaise mixture evenly on top halves of buns. Top burgers with top halves of buns.
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Have made these several times and they are always a hit. I do add a teaspoon of sugar (and some salt and pepper) to the onions to help with caramelizing process and cook them much longer than the recipe calls for. The burgers we grill on our Traeger with hickory pellets. We also use gruyere cheese which is more like french onion soup. So yummy and so easy.