Rating: 4 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 3
  • 5 star values: 10

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.

Elizabeth Karmel
Recipe by Cooking Light May 2008

Gallery

Read the full recipe after the video.

Recipe Summary

total:
35 mins
Yield:
4 servings (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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).

Nutrition Facts

341 calories; calories from fat 25%; fat 9.6g; saturated fat 4.4g; mono fat 3.2g; poly fat 1g; protein 31.5g; carbohydrates 31.1g; fiber 3.6g; cholesterol 60mg; iron 3mg; sodium 754mg; calcium 350mg.
Advertisement
Advertisement