2 teaspoons olive oil
1 medium onion, sliced into half-moons
1 pound lean ground beef (90% lean or higher)
4 teaspoons prepared white horseradish, drained of excess liquid
½ cup lightly packed shredded extra-sharp cheddar cheese (2 ounces)
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Nonstick cooking spray
4 whole-wheat hamburger buns
4 medium leaves romaine lettuce, ribs removed
1 large tomato, sliced
Heat the oil in a medium-size nonstick skillet over medium heat. Add the onion, reduce the heat to medium low and cook, stirring, until the onion is softened, about 5 minutes. Cover and cook, stirring occasionally, until the onion is a deep golden brown, about 20 minutes more.
In the meantime, shape the beef into 8 small patties, each about 4 inches in diameter.
To make a stuffed burger, spread 1 teaspoon horseradish on one of the patties. Top that with 2 tablespoons cheddar cheese and 1 tablespoon caramelized onions. Top with another meat patty and pinch around the edges of the patties to seal the burger closed. Repeat with the remaining patties. Season the stuffed burgers on both sides with salt and black pepper.
Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare a grill. Cook the burgers until the cheese is melted inside and the meat is at the desired doneness, about 4 minutes per side for medium doneness.
Serve on the buns with lettuce, tomato, and ketchup, if desired.
Makes 4 servings
Serving size: 1 burger
Per serving: Calories 410; Total Fat 21g (Sat Fat 8g, Mono Fat 8.5g, Poly Fat 1.8g); Protein 31g; Carb 27g; Fiber 4g; Cholesterol 90mg; Sodium 530mg
Excellent Source of: Iron, Protein, Manganese, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B6, Vitamin B12, Zinc
Good Source of: Calcium, Copper, Fiber, Folate, Magnesium, Pantothenic Acid, Potassium, Riboflavin, Thiamin, Vitamin C, Vitamin K
Copyright 2016 Ellie Krieger All rights reserved