| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings of 2 mini-burgers each |
| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings of 2 mini-burgers each |
Ingredients
- 1 tablespoon canola oil
- 1 large red onion, thinly sliced
- 1 pound ground beef (80/20 leanness)
- 2 teaspoons garlic powder
- Salt and pepper
- 2 slices Cheddar, cut into 8 squares
- 8 dinner-size potato rolls
Instructions
- Heat canola oil in a saute pan and cook onions over medium heat until they caramelize.
- Heat grill. Form ground beef into 8 (2-inch) patties. Season with garlic powder, salt, and pepper, and grill burgers until medium rare, remove to a platter and top with cheddar cheese slices to allow melting.
- Use a 2-inch circle cutter (or biscuit cutter) to cut the potato rolls into circles. Place burgers in rolls and top burgers with caramelized onion.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 701 |
| Total Fat | 35 g |
| Saturated Fat | 12 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 38 g |
| Cholesterol | 95 mg |
| Sodium | 662 mg |
| Serving Size | 1 of 4 servings |
| Calories | 701 |
| Total Fat | 35 g |
| Saturated Fat | 12 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 38 g |
| Cholesterol | 95 mg |
| Sodium | 662 mg |
Reviews
Prefect because of simplicity.
I loved them. Thanks Robert
Robert has done it again.I doubled the recipe and everyone loved it. Thanks Robert
if you over cook the burger you will not enjoy chef irvines vision for perfect burger.