Caramelized Onion Zin-Burgers with Crispy Cheddar Frico
Ingredients:
2 tsp extra-virgin olive oil
2 small yellow onions, cut in half and sliced thin
Morton Lite Salt and freshly ground pepper
2 teaspoons fresh thyme leaves, chopped
1 cup zinfandel
1/2 to 1 cup reduced-sodium, reduced-fat beef broth
1 1/2 cups shredded reduced-fat sharp Cheddar
1 1/2 to 2 1/4 lbs lean ground beef sirloin, at least 90 to 95% lean, size according to plan
6 light hamburger buns
6 slices tomato
6 leaves green leaf or romaine lettuce
Preparation:
Heat a 10-inch sauté pan coated with cooking spray over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce pan to medium-high and continue to cook for 10 minutes until caramelized, stirring often. Sprinkle in the thyme and continue to cook for one minute. Add the zinfandel & broth and cook until wine is 2/3 reduced. Take off the heat and let cool to room temperature.
For the Cheddar fricos: In an 8-inch non-stick pan heated over medium-high heat add 1/4 cup shredded cheese. Cook until cheese is light brown on the bottom. Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe pan and start again until 6 fricos are complete.
Form 6 beef patties and season very well with Morton Lite Salt and black pepper on each side. Place on a hot grill and cook until nicely browned, approximately 5 minutes. Turn over and continue to cook to desired doneness.
A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.
Place burgers on the bottom halves of the rolls, adding a generous helping of onions. Season the tomato slices with salt and pepper. Top the burgers with frico, tomato slice and greens.
Makes: 6 burgers
Serving size: 1 burger
LA Exchange: 1 Protein, 2 Vegetables, 1 Starch, 1/2 Dairy, 1 Condiment
