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Ingredientes
- 4 thick-cut slices of Vidalia onion or other sweet, large onions, about 1-inch thick
- 4 small bamboo skewers or long toothpicks
- olive oil, for liberal drizzling
- Salt and pepper
- 1 1/2 pounds ground beef (choose chuck for buttery burgers or sirloin for leaner patties)
- 1/4 cup Worcestershire sauce
- 2 tablespoons spicy mustard
- 3-4 tablespoons grated onion
- 4 slices good quality Swiss cheese
- 4 slices good quality white bread, toasted and lightly buttered
Direcciones
- Heat a large cast iron skillet over medium-high heat. Secure the onions with toothpicks so that they stay intact when flipped. Dress the onions with olive oil, salt and pepper and add to the hot pan; caramelize the onions for 3-4 minutes on each side.
- While the onions cook, place the meat in a bowl and mix with the Worcestershire sauce, mustard, salt, pepper and grated onion â grate the onion directly over the meat so that it catches all the juice.
- Remove the onions from the skillet and drizzle a little more olive oil into the pan and wipe it around with a paper towel. When the pan smokes, add the meat in four mounds, press the mounds down with a spatula and cook for 4 minutes, until brown and crisp. Flip and press again, caramelizing the second side. Fold the cheese to fit the patties and cover the pan with loose foil for a minute to melt the cheese. Remove the pan from the heat.
- Place the patties on buttered toast and top with the Vidalia onion bullseyes. Eat these knife and fork burgers with a side of spiced up oven fries and some oil and vinegar slaw salad on side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 556 | |
| Calories from Fat 334 | 60% |
| Total Fat 37.23g | 47% |
| Saturated Fat 16.58g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 415mg | 17% |
| Potassium 747mg | 21% |
| Total Carbs 15.37g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 8.73g | 6% |
| Protein 38.5g | 62% |
