Recipe courtesy of Robert Irvine
Route 66 Burgers
Total:
50 min
Active:
20 min
Yield:
4 servings of 2 mini-burgers each
Level:
Intermediate
Total:
50 min
Active:
20 min
Yield:
4 servings of 2 mini-burgers each
Level:
Intermediate

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

Directions

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.

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