Burgers with Grilled Onions
Classic Ground Beef burgers with a classic topping of grilled onions. Old school is making a comeback.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 4
Ingredients
Toppings:
Preparation
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Step 1
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion with cooking spray.
-
Step 2
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with cooking spray and turning occasionally.
Cooking Tip:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
To toast buns, place cut sides down around outer edge of grid. Grill until lightly toasted.
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Step 3
Season burgers and onions with salt and pepper, as desired.
-
Step 4
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Nutrition Information
448 Calories
7.9g SAT FAT
36g PROTEIN
4.8 mg IRON
7.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef: 448 Calories; 193.5 Calories from fat; 21.5g Total Fat (7.9 g Saturated Fat; 0.9 g Trans Fat; 1.4 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 101 mg Cholesterol; 323 mg Sodium; 26 g Total Carbohydrate; 0.6 g Dietary Fiber; 4.8 g Total Sugars; 35.5 g Protein; 0 g Added Sugars; 103.9 mg Calcium; 4.8 mg Iron; 542 mg Potassium; 0 mcg Vitamin D; 0.4 mg Riboflavin; 11.2 mg NE Niacin; 0.6 mg Vitamin B6; 3.3 mcg Vitamin B12; 313 mg Phosphorus; 7.7 mg Zinc; 36.8 mcg Selenium; 105.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.
400 Calories
5.3g SAT FAT
43g PROTEIN
5.8 mg IRON
10 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 400 Calories; 124.2 Calories from fat; 13.8g Total Fat (5.3 g Saturated Fat; 0.2 g Trans Fat; 1.3 g Polyunsaturated Fat; 5.3 g Monounsaturated Fat;) 126 mg Cholesterol; 327 mg Sodium; 25.6 g Total Carbohydrate; 0.6 g Dietary Fiber; 4.8 g Total Sugars; 43.1 g Protein; 0 g Added Sugars; 88.5 mg Calcium; 5.8 mg Iron; 665 mg Potassium; 0 mcg Vitamin D; 0.4 mg Riboflavin; 11.2 mg NE Niacin; 0.7 mg Vitamin B6; 4.3 mcg Vitamin B12; 386 mg Phosphorus; 10 mg Zinc; 43.5 mcg Selenium; 149.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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