"All-American hamburgers get a tasty topping of grilled sweet onions, fresh lettuce, and tomato slices in this classic recipe." — National Cattlemen's Beef Association
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1 1/2 pounds
sweet onion, cut crosswise into 1/2-inch thick slices
Salt and pepper
hamburger buns, split, toasted
I don't know that you need a recipe for this, it's just a good, old-fashioned hamburger.
Simple bit delicious burgers! We made ours into sliders with little Hawaiian rolls. The onions make this dish!
Great burger. Simple and delicious. Added some hamburger seasoning to the patties. We added some cheese to it.
This is a basic burger recipe. I enjoyed it, but may add some bacon next time, b/c who doesn't love bacon, right?!
Loved this. Simple, quick, full of flavor. We always eat our burgers like this, normally without the onions (but from here on out, WITH the onions :D) Added a little garlic powder to the patties, personal preference. Look forward to experimenting with various cheeses, topping and condiments!
Family consumed these burgers before I could even add the onions to the serving platter! I'm glad I have found the recipe for the "perfect burger". No need to add anything to the beef. Pure beef taste is amazing. Used 80/20 and cooked on the grill perfectly done. I did place formed patties in freezer for a few minutes to firm up. No need to add anything to meat. Grilled onions added depth of flavor. Thanks for bringing us back to the simple roots of beef burgers.
Good classic hamburger, but, kicked up a notch with the grilled onions. Easy to just add the onions right along side the burgers on the grill. True flavor of the beef comes through by just adding a little salt & pepper to the meat.
This is a straight-forward, classic burger. The grilled onions add delicious flavor. I served them with homemade garlic-parmesan fries for an awesome meal that got devoured.
* Percent Daily Values are based on a 2,000 calorie diet.
Burgers with Grilled Onions
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 203
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