Juicy grilled cheeseburgers

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 399, total fat 15 G., saturated fats 6 G., proteins 34 G., carbohydrates 33 G., fiber 5.5 G., cholesterol 81 mg, sodium 815 mg, sugar 9 G.

A healthier alternative to regular cheeseburgers, these burgers are low in fat. Although they're made with lean ground beef, grilling them under the lid to medium-rare results in juicy and tender patties. When grilling, brush them with ketchup and mustard sauce for the perfect flavor. The burger onions are also grilled in foil without oil, resulting in a delicious, juicy burger. Serve these burgers on whole-grain English muffin buns and enjoy their smoky flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium red onion, thinly sliced
2 tbsp. ketchup
2 tbsp mustard
4 whole grains English muffins, cut horizontally in half
1 medium ripe tomato, core removed and cut into 4 thick slices
450 g ground beef, 10% fat
55g reduced-fat sharp cheddar, grated (about 1/2 cup)
Pickled cucumbers, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red onion, ketchup, mustard, hamburger buns, tomatoes, ground beef, cheddar cheese, pickled cucumber

Cooking the dish according to the recipe:

Preheat grill to medium-high heat and lightly coat grates with a paper towel dipped in vegetable oil or spray with cooking spray.
Line a 16-inch sheet of nonstick aluminum foil on a cutting board (or spray a sheet of regular aluminum foil with cooking spray). Arrange the onions on top, sprinkle with 1/4 teaspoon each of salt and black pepper, and drizzle with 1 tablespoon of water. Bring the two sides of the foil together, fold twice to form a tight seam, and then seal the remaining two ends. Place on the grill and grill for 12 minutes, turning once. The onions should be tender with a few charred spots. Carefully open the top of the foil to release steam, and continue grilling the onions, stirring, until golden brown and lightly charred, another 3 minutes. Remove from heat.

While the onions are frying, mix the ketchup and mustard in a small bowl. Season with pepper.
Lightly toast the English muffins on the grill and divide them into top and bottom halves on 4 plates. Spread some of the sauce on the bottom halves of the muffins and top with tomato slices.
Form the ground meat into 4 patties, about 4 inches in diameter and just under 1/2 inch thick. Season with a total of 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the patties on the grill. Grill until the edges are golden brown, 3 to 5 minutes, then turn over. Brush them with the remaining ketchup sauce and sprinkle evenly with grated cheese. Cover with the grill lid or a large ovenproof bowl and continue grilling until the cheese is melted. The patties should still be slightly pink on the inside, about 3 more minutes.
Place one patty on a tomato bun and top it with a little fried onion, then top with the top half of an English muffin. Assemble the remaining burgers and serve with pickles, if using.

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