Herby Grilled Burgers with Caramelized Onions and Jalapeños

If you want to add more American recipes to your recipe box, Herby Grilled Burgers with Caramelized Onions and Jalapeños might be a recipe you should try. This recipe serves 4 and costs $4.07 per serving. One portion of this dish contains around 34g of protein, 39g of fat, and a total of 609 calories. 52 people found this recipe to be yummy and satisfying. It is perfect for The Fourth Of July. A couple people really liked this main course. It is brought to you by The Roasted Root. If you have burger buns, cajun seasoning, sea salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. With a spoonacular score of 86%, this dish is great. If you like this recipe, you might also like recipes such as Grilled Californian Avocado B-L-T Burgers with Caramelized Chipotle Onions, Grilled Burgers with Roasted Jalapeños & Cherry BBQ Sauce, and Grilled Turkey Burgers with Roasted Jalapeños and BBQ Sauce.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

4 burger buns, toasted

1 teaspoon Cajun seasoning

1 teaspoon garlic powder

1 pound ground bison meat* (see note)

1.5 cups chopped herbs (I used 2/3 cup parsley, 1/3 cup mint 1/2 cup basil)

3 jalapenos, seeded and sliced

3 to 4 tablespoons olive oil

4 Slices Pepperjack cheese

¼ teaspoon sea salt

1/2 teaspoon sea salt, to taste

2 large yellow onions, sliced

Equipment:

frying pan

plastic wrap

mixing bowl

grill

Cooking instruction summary:

Add 3 to 4 tablespoons of olive oil to a large non-stick skillet, along with the sliced onions. Heat over medium-high and saute, stirring occasionally, until onions begin to sweat and begin turning translucent, about 5 minutes. Reduce the heat to medium and continue sauteeing, stirring occasionally, until onions begin to brown, about 15 minutes.Add the sliced jalapenos, and reduce the heat to medium-low. Continue cooking, stirring occasionally, until onions are deeply browned and caramelized, about 25 to 30 minutes. Note: If onions begin to stick to the pan at any point, you can de-glaze with a few tablespoons of water (or beer or wine).While the onions are caramelizing, add all of the ingredients for the burger meat to a mixing bowl and use your hands to mix everything well (this will take a couple minutes of meat kneading). Cover with plastic wrap and refrigerate until ready to grill.Preheat grill to medium-high and form 3 or 4 burger patties out of the meat. Place patties on the hot grill and cover. Cook until grill marks appear, about 3 minutes. Flip burgers and cook to desired done-ness, about another 3 minutes. Turn off the heat of the grill and add cheese slices to the burger patties. Cover the grill and let burgers sit until cheese has melted, about 1 minute.Remove burgers from grill.Toast burger buns, then form an excellent burger by topping a grilled burger patty with desired amount of caramelized onions and jalapenos.Enjoy!

 

Step by step:


1. Add 3 to 4 tablespoons of olive oil to a large non-stick skillet, along with the sliced onions.

2. Heat over medium-high and saute, stirring occasionally, until onions begin to sweat and begin turning translucent, about 5 minutes. Reduce the heat to medium and continue sauteeing, stirring occasionally, until onions begin to brown, about 15 minutes.

3. Add the sliced jalapenos, and reduce the heat to medium-low. Continue cooking, stirring occasionally, until onions are deeply browned and caramelized, about 25 to 30 minutes. Note: If onions begin to stick to the pan at any point, you can de-glaze with a few tablespoons of water (or beer or wine).While the onions are caramelizing, add all of the ingredients for the burger meat to a mixing bowl and use your hands to mix everything well (this will take a couple minutes of meat kneading). Cover with plastic wrap and refrigerate until ready to grill.Preheat grill to medium-high and form 3 or 4 burger patties out of the meat.

4. Place patties on the hot grill and cover. Cook until grill marks appear, about 3 minutes. Flip burgers and cook to desired done-ness, about another 3 minutes. Turn off the heat of the grill and add cheese slices to the burger patties. Cover the grill and let burgers sit until cheese has melted, about 1 minute.

5. Remove burgers from grill.Toast burger buns, then form an excellent burger by topping a grilled burger patty with desired amount of caramelized onions and jalapenos.Enjoy!


Nutrition Information:

Quickview
582k Calories
31g Protein
36g Total Fat
30g Carbs
30% Health Score
Limit These
Calories
582k
29%

Fat
36g
57%

  Saturated Fat
13g
85%

Carbohydrates
30g
10%

  Sugar
6g
7%

Cholesterol
98mg
33%

Sodium
843mg
37%

Get Enough Of These
Protein
31g
64%

Selenium
34µg
50%

Vitamin K
48µg
46%

Zinc
6mg
41%

Vitamin B3
8mg
40%

Vitamin B12
2µg
38%

Phosphorus
378mg
38%

Vitamin B1
0.47mg
32%

Vitamin B6
0.62mg
31%

Iron
5mg
29%

Calcium
280mg
28%

Vitamin B2
0.47mg
28%

Vitamin C
20mg
24%

Manganese
0.48mg
24%

Folate
87µg
22%

Vitamin A
997IU
20%

Potassium
602mg
17%

Vitamin E
2mg
17%

Copper
0.29mg
14%

Magnesium
53mg
13%

Fiber
2g
11%

Vitamin B5
0.93mg
9%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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