Classic Burger with Cheese
It doesn't get more classic than this beautiful burger. I will take mine with lettuce, tomatoes, onions, pickles, cheese and mustard ..... please. This recipe calls out for the neighbors to drop by for dinner. Hopefully, they bring some potato salad or a dessert with them.
So, how can we enjoy such a tasty treat and still have a healthy meal? One way is to use leaner beef for the burgers. But, you may ask, doesn't lean beef make a really dry burger? It can, but then you counter that by adding cooked onions to the patties, which lends moisture to the lean beef and some terrific, sweet and savory onion flavor. Also, try not to overcook the meat. A burger will continue to cook even after it comes off the grill, so take it off just before it reaches the final temperature and let it rest under a foil tent. The residual heat in the burger will finish the cooking for you. Reduced fat cheese can lower the overall calorie and fat count and mustard instead of mayo is another way to keep this burger in check. Our burger comes in under 400 calories!
We seasoned this burger with Austin Steak Rub. This hearty seasoning blend is loaded with flavor and is hand blended from coarse black pepper, roasted minced garlic, onion flakes, shallots, coarse sea salt, oregano, red pepper flakes and ancho flakes.
For some information on how to grill your burger check out our blog on The Difference Between Smoking, Barbequing and Grilling.
- 1 Tablespoon olive oil
- 1 medium yellow onion; chop 1/2 of the onion and slice the other 1/2
- 1 pound 90/10 lean ground beef
- 1 Tablespoon Austin Steak Rub
- 4 pieces leaf lettuce
- 4 slices ripe tomato
- 4 slices reduced fat American cheese
- pickle slices
- 4 teaspoons Dijon mustard
- 4 whole wheat buns
- Make sure your grill is clean and then spray the grill grates with pan spray or rub the grates with oil and preheat grill to medium high, 375°F heat.
- On the stove over medium heat, heat olive oil and add the chopped half of the onion.
- Cook onion until it becomes soft and transparent.
- Remove onions from heat and let cool.
- Combine meat, Austin Steak Rub, and sauteed onion in a bowl. Mix until everything is combined but do not over-mix, because over mixing will make the meat tough.
- Evenly divide the meat into 4 patties, approximately 4 ounces per patty. Flatten them to 3/4 inch thickness.
- Grill burgers about 4 minutes on each side or until internal temperature reaches 145 degrees for a medium-well burger
- Add cheese slice and remove from the grill and tent with foil until temperature reaches 150 degrees - about 3 minutes
- Assemble burger on bun with lettuce, tomato, onion slices, pickles and mustard.