Sometimes we want our grilled beef patties to have just a little more oomph. These burgers deliver exactly that and more. Caramelized onions and garlic go into the ground sirloin mixture to keep the burgers moist, followed by a bold hit of ground cumin and smoked paprika for a jolt of flavor.This recipe goes with: Thai Beef-and-Cabbage Salad, Skillet Nacho Dip

Deb Wise
This Story Originally Appeared On cookinglight.com

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Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

active:
25 mins
total:
45 mins
Yield:
Serves 4 (serving size: 1 burger)
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Ingredients

Patties:
Burgers:

Directions

Instructions Checklist
  • To prepare patties, preheat grill to medium-high (about 450°F).

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  • Heat oil in large nonstick skillet over medium. Add yellow onion; sauté 8 minutes or until deep golden-brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Remove pan from heat; let cool, and then chop onion mixture.

  • Combine onion mixture, cumin, paprika, salt, black pepper, and beef in a large bowl. Divide and shape beef mixture into 8 (1-inch-thick) patties. Press an indentation into the center of each patty with your thumb.

  • Coat grill grate with cooking spray; place on grill. Place patties on grill grate; cook 3 to 4 minutes on each side for medium-rare or until desired degree of doneness. Reserve 4 cooked patties for Thai Beef-and-Cabbage Salad and Skillet Nacho Dip.

  • To prepare burgers, combine mayonnaise, bell pepper, and chives in a bowl. Place remaining 4 patties on bottom halves of buns; top evenly with tomato, red onion, arugula, mayonnaise mixture, and top halves of buns.

Nutrition Facts

385 calories; fat 17.4g; saturated fat 5.1g; mono fat 7.7g; poly fat 2.3g; protein 28g; carbohydrates 30g; fiber 5g; cholesterol 74mg; iron 4mg; sodium 728mg; calcium 99mg; sugars 7g; added sugar 2g.
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