Grilled Onion Cheeseburgers
Grilled Onion Ground Beef Cheeseburgers are a classic restaurant favorite, customizable with your choice of cheese.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 7
Ingredients
Preparation
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Step 1
Combine Ground Beef, thyme and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Brush both sides of onion slices with oil.
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Step 2
Place onions on grid over medium, ash-covered coals. Grill 15 to 20 minutes or until tender, turning occasionally and brushing with oil. (Grilling times for onions remain the same on gas grill.) Grill patties in center of grid, covered, 8 to 10 minutes (over medium-heat on preheated gas grill 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season burgers with salt and pepper, as desired.
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.
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Step 3
Place 1 burger on bottom of each bun; top evenly with cheese and grilled onions. Close sandwiches.
Cooking Tip: Any type of sliced cheese may also be used to top burgers, including Cheddar, Swiss, provolone and Gouda.
Nutrition Information
431 Calories
8.2g SAT FAT
35g PROTEIN
4.6 mg IRON
7.6 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: 431 Calories; 183.6 Calories from fat; 20.4g Total Fat (8.2 g Saturated Fat; 0.2 g Trans Fat; 3.4 g Polyunsaturated Fat; 6.3 g Monounsaturated Fat;) 105 mg Cholesterol; 430 mg Sodium; 27 g Total Carbohydrate; 0.7 g Dietary Fiber; 4.9 g Total Sugars; 35 g Protein; 0 g Added Sugars; 238 mg Calcium; 4.6 mg Iron; 504 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 8.1 mg NE Niacin; 0.5 mg Vitamin B6; 3.1 mcg Vitamin B12; 375 mg Phosphorus; 7.6 mg Zinc; 39.3 mcg Selenium; 106.4 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 Calcium, Potassium, and Choline.
463 Calories
9.9g SAT FAT
30g PROTEIN
3.9 mg IRON
6 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, 1/4 recipe: 463 Calories; 230.4 Calories from fat; 25.6g Total Fat (9.9 g Saturated Fat; 0.8 g Trans Fat; 3.5 g Polyunsaturated Fat; 8.9 g Monounsaturated Fat;) 89 mg Cholesterol; 427 mg Sodium; 27 g Total Carbohydrate; 0.7 g Dietary Fiber; 4.9 g Total Sugars; 30 g Protein; 0 g Added Sugars; 249 mg Calcium; 3.9 mg Iron; 421 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 10.1 mg NE Niacin; 0.4 mg Vitamin B6; 2.5 mcg Vitamin B12; 326 mg Phosphorus; 6 mg Zinc; 34.8 mcg Selenium; 76.9 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 Calcium, and Choline.
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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