Top | Sandwiches, etc.
(recipe, Karen M. Vohs)
Slow-cooked onions add moisture and flavor to these lean beef burgers for two. A quick blend of mayonnaise, ketchup, relish, and vinegar makes a perfect tangy, sweet, and creamy "special sauce" for this burger.
- 1 small onion, chopped
- 1½ teaspoon(s) canola oil
- 3 teaspoon(s) ketchup, divided
- 1 tablespoon(s) low-fat mayonnaise
- 1 teaspoon(s) dill pickle relish
- ½ teaspoon(s) distilled white vinegar
- 8 ounce(s) lean (90-percent or leaner) ground beef
- 1 tablespoon(s) Worcestershire sauce or steak sauce
- ¼ teaspoon(s) freshly ground pepper
- 2 sesame-seed or other hamburger buns, toasted
- 2 slice(s) tomato
- 2 leaves green-leaf lettuce
- Preheat grill to medium-high (or see Stovetop Variation).
- Combine onion, oil, and 1½ teaspoons ketchup in a small saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 4 to 6 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft, 5 to 8 minutes more. Transfer to a medium bowl and let cool for a few minutes.
- Meanwhile, combine the remaining 1½ teaspoons ketchup, mayonnaise, relish, and vinegar in a small bowl. Set aside.
- Add beef, Worcestershire (or steak sauce), and pepper to the onion and gently combine without overmixing. Form into 2 patties, about ¾ inch thick.
- Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side.
- Assemble the burgers on toasted buns with the ketchup-mayonnaise sauce, tomato slices, and lettuce.