Grilled Honey Mustard Onions For Burgers Recipes

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MINI MAN BURGERS WITH GRILLED ONIONS



Mini Man Burgers with Grilled Onions image

Provided by Alton Brown

Time 40m

Yield 8 sliders

Number Of Ingredients 9

1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 1/4 teaspoons kosher salt
2 onions, finely chopped
1 pound ground beef chuck
2 tablespoons yellow mustard, plus more for serving
Eight 3-inch buns or rolls, split in half
8 dill pickle chips, ice cold, finely chopped
8 slices American cheese

Steps:

  • Combine the garlic powder, black pepper and 1/4 teaspoon kosher salt in a small bowl and set aside.
  • Combine the onions and 2 teaspoons kosher salt in a bowl and set aside for 10 minutes. Strain and reserve the juices.
  • Line a half sheet pan with parchment paper and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap and roll out the meat with a small rolling pin into a large rectangle that covers the surface of the pan; it will be very thin. Remove the plastic wrap. Add a thin layer of yellow mustard and season the meat with the spice mixture.
  • Pick up the edge of the parchment and fold the meat in half, widthwise. Roll a couple of times just to seal the two layers. Refrigerate for 10 minutes then cut into 8 even squares with a pizza cutter.
  • Preheat a griddle pan over medium heat.
  • Spread the onions out on the griddle in an even layer in a rectangular shape. Put the patties on top of the onions. Resist the urge to press them with your spatula. Squeezing burger patties is the culinary equivalent of picking at a scab, and you remember what your mom told you about that. Pour over some of the remaining onion juice to create steam. Top each patty with a slice of cheese and the bottom half of a bun. Cover the griddle with foil (but do not seal) and reduce the heat to low. Steam the burgers until cooked, 3 to 5 minutes.
  • Construct burgers thusly: Add pickles and mustard to each bun top. Using a large spatula, pick up a burger-bottom bun stack and place it on the top half of a bun. Repeat with the remaining burger stacks and bun tops until there's nothing left to build.
  • Consume mass quantities.

GRILLED HONEY-MUSTARD CHICKEN WITH ONIONS AND SPINACH SALAD



Grilled Honey-Mustard Chicken with Onions and Spinach Salad image

This simple Grilled Honey-Mustard Chicken with Onions and Spinach Salad recipe makes enough chicken and onions for two meals-make our Honey-Mustard Chicken Sandwiches the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

1 tablespoon vegetable oil, plus more for brushing
4 tablespoons plus 1 1/2 teaspoons Dijon mustard
2 tablespoons plus 1/2 teaspoon honey
4 boneless, skinless chicken breasts (2 pounds total)
Coarse salt and ground pepper
2 medium yellow onions, cut into 1/2-inch rounds
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
5 cups baby spinach (5 ounces)
2 medium tomatoes, cut into wedges

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's lunch. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a serving platter. Reserve 2 chicken breasts for a future meal.
  • Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for a future meal and transfer remaining onions to serving platter.
  • In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.

Nutrition Facts : Calories 308 g, Fat 13 g, Fiber 3 g, Protein 29 g, SaturatedFat 1 g

BBQ ONION STEAKS WITH HONEY-MUSTARD SAUCE



Bbq Onion Steaks with Honey-Mustard Sauce image

Provided by Rick Browne

Categories     Mustard     Onion     Side     Vegetarian     Low Cal     Summer     Grill/Barbecue     Honey     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/4 cup olive oil
2 tablespoons (1/4 stick) butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon chopped fresh summer savory
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices

Steps:

  • Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
  • Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

BOLD HONEY-BARBECUE BURGER



Bold Honey-Barbecue Burger image

Grilled beef burgers are topped with honey-barbecue sauce, crisp bacon, onion rings, cheese slices, and tomatoes.

Provided by Borden® Cheese

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 1h12m

Yield 4

Number Of Ingredients 14

1 pound ground beef
½ cup chopped green onions
½ teaspoon garlic powder
½ teaspoon cayenne pepper
2 tablespoons steak seasoning
4 hamburger buns
2 tablespoons melted butter
¾ cup barbecue sauce
1 tablespoon honey
8 thick slices bacon, cooked crisp
8 frozen onion rings, prepared according to package directions
4 slices Borden® American Cheese Singles
4 slices tomato
Fresh lettuce

Steps:

  • Combine ground beef, green onions, garlic powder and cayenne pepper; form into 4 patties. Sprinkle both sides with steak seasoning. Cover and chill. (These can be made several hours ahead.)
  • Brush buns with melted butter, set aside. Mix barbecue sauce with honey in a small bowl; set aside.
  • Preheat grill (medium-high heat). Grill burgers to an internal temperature of 160°F, about 4 to 6 minutes per side. Two minutes before burgers are finished, grill buns, butter side down, until golden brown. Place Borden® American Cheese Singles on burgers to melt.
  • Serve each burger on a buttered bun topped with 2 slices crisp bacon and onion rings, honey barbeque sauce, lettuce and tomato.

Nutrition Facts : Calories 725.9 calories, Carbohydrate 52.9 g, Cholesterol 120.8 mg, Fat 40.4 g, Fiber 2.4 g, Protein 36.8 g, SaturatedFat 16.8 g, Sodium 3133.5 mg, Sugar 20.6 g

THE BEST GRILLED BURGERS



The Best Grilled Burgers image

When summer nights call for a grilled burger, this one is our go-to. We season only the outside of each patty right before grilling to help a build a nice crust. Our trick for forming the patties is a real time saver, especially if you are cooking for a crowd. You can also form them the day before; place in an airtight container with parchment paper in between to help with party-day prep.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 pounds ground chuck (80/20)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates
Four 1-ounce slices Cheddar (optional)
1 large red onion, cut into four 1-inch thick rounds
4 leaves green leaf lettuce
4 slices beefsteak tomato
4 seeded hamburger buns
Mayonnaise, mustard and ketchup, for serving
8 dill pickle chips
Prepare a grill for medium-high heat.

Steps:

  • Form the ground beef into four 8-ounce patties. A quick and easy way to do this is to divide the meat into 4 piles. Place a pile on the top of a deli container lid. Take a second deli container lid and place the top of it against the meat. Press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat. Make an indentation in the middle of each patty with your thumb to keep the burger from shrinking as it cooks.
  • Sprinkle each patty on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 4 minutes. Flip and cook until marked and slightly firm, about 4 more minutes for medium-rare. For cheeseburgers, top with 1 slice cheese during the last minute of cooking if desired; cover the grill to melt. Remove to a plate and let rest for 5 minutes.
  • While the burgers cook, place the onion slices on the grill (try to keep them together in a disk). Cook until they are golden on one side, about 4 minutes, then flip with a metal spatula and sprinkle generously with salt. Cook on the other side until the onions are lightly charred and softened through, about 4 minutes, and transfer to a plate.
  • Right before serving, toast the buns cut-side down on the grill. Top the bottom bun with a burger patty and layer with grilled onion, lettuce and a slice of tomato. Spread the inside of the top of each bun with some mayonnaise, mustard and ketchup. Arrange the pickle chips on top. Flip over to top the burgers and secure with a toothpick if desired.

GRILLED RED ONION BURGERS



Grilled Red Onion Burgers image

Add bistro-style flair to hamburger night with Grilled Red Onion Burgers! Fire up the grill and enjoy Grilled Red Onion Burgers and an elevated meal!

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 lb. lean ground beef
1 Tbsp. A.1. Original Sauce
1 Tbsp. GREY POUPON Dijon Mustard
1 clove garlic, minced
4 red onion slices (1/2 inch thick)
4 KRAFT Singles, torn
4 bakery-style hamburger buns, split
1/4 cup KRAFT Real Mayo Mayonnaise
4 lettuce leaves
1 tomato, cut into 4 slices

Steps:

  • Heat grill to medium heat.
  • Mix ground beef, A.1., mustard and garlic just until blended; shape into 4 (1/2-inch-thick) patties.
  • Place meat patties and onion slices on grill grate. Grill 5 to 6 min. on each side or until burgers are done (160°F) and onions are tender. Remove onions from grill. Top burgers with Singles pieces; grill 1 min. or until melted. Meanwhile, toast cut sides of buns on grill.
  • Spread buns with mayo; fill with lettuce, tomatoes, cheeseburgers and onions.

Nutrition Facts : Calories 550, Fat 29 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 850 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 5 g, Protein 33 g

AARON'S MISSOURI BURGER



Aaron's Missouri Burger image

This lean ground beef burger is seasoned to perfection unlike any other burger. It will keep them asking for the recipe.

Provided by aaron cindi

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
2 teaspoons onion powder
¼ cup honey mustard
1 teaspoon garlic powder
2 teaspoons crushed red pepper
½ teaspoon salt
¼ cup brown sugar
2 tablespoons olive oil
4 slices Swiss cheese
4 hamburger buns

Steps:

  • Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.
  • Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.

Nutrition Facts : Calories 529.1 calories, Carbohydrate 44.4 g, Cholesterol 82.5 mg, Fat 27.2 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 9.3 g, Sodium 717 mg, Sugar 21.7 g

BBQ GRILLED HONEY ONION



BBQ Grilled Honey Onion image

Taken from The President's Choice Barbecue Cookbook. An interesting side dish for BBQ day. Cook time is marinade time.

Provided by Sam 3

Categories     Onions

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 red onions
1/2 cup honey
2 tablespoons soy sauce
2 tablespoons Dijon mustard

Steps:

  • Slice tops off onions and peel, keep root end intact.
  • Slice onions in half through the root.
  • Cut each half into 4-6 wedges, though the root so wedges hold together.
  • In a small bowl, mix together honey, soy sauce and mustard.
  • Add onion pieces and toss to coat.
  • Let stand for 1-2 hours.
  • Place onions in grill basket and cook 10-15 minutes until tender.

Nutrition Facts : Calories 162.3, Fat 0.3, Sodium 590.1, Carbohydrate 41.6, Fiber 1.2, Sugar 37.5, Protein 1.9

ANDOUILLE-SHRIMP BURGERS WITH CREOLE HONEY MUSTARD



Andouille-Shrimp Burgers With Creole Honey Mustard image

Make and share this Andouille-Shrimp Burgers With Creole Honey Mustard recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 24

3 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons honey
2 teaspoons mustard seeds
2 teaspoons minced chives
2 dashes Tabasco sauce
2 lbs pork shoulder
6 ounces smoked bacon
3 large garlic cloves
2 tablespoons whole grain mustard
1 tablespoon ground smoked paprika
1 tablespoon liquid smoke
1 teaspoon Tabasco sauce
1 teaspoon onion powder
1 1/2 teaspoons dried oregano
1 tablespoon kosher salt
1 1/4 lbs large shrimp, peeled and deveined
2 eggs
1 cup fresh breadcrumb
8 sourdough kaiser rolls, split
8 slices yellow onions (1/4-inch thick)
olive oil
salt
fresh ground black pepper

Steps:

  • Make the mustard: combine all the honey mustard ingredients in a small bowl and mix well; cover and refrigerate until ready to serve.
  • Make the burgers: cut the pork and bacon into 1-inch cubes; mix with the garlic, mustard, paprika, liquid smoke, Tabasco, onion powder, oregano, and salt.
  • Using a medium die, grind the mixture into a bowl, or finely chop in a food processor; set aside for 30-45 minutes.
  • Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
  • Cut the shrimp into ¼-inch pieces and fold into the pork mixture; add the eggs and bread crumbs.
  • Handling the meat as little as possible to avoid compacting it, mix well.
  • Divide mixture into 8 equal portions and form the portions into patties to fit the rolls.
  • Make the grilled onions: brush the onion slices with olive oil and season to taste with salt and pepper.
  • When the grill is ready, brush the grill rack with vegetable oil; place the onion slices on a cooler part of the grill rack, cover, and cook, turning once, until very soft (10-15 minutes).
  • Place the patties on the grill rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side for medium.
  • During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the grill rack to toast lightly.
  • To assemble: on each roll bottom, place a patty, 1 tablespoon of the mustard, and a grilled onion slice; add the roll tops and serve.

Nutrition Facts : Calories 741.6, Fat 36.5, SaturatedFat 11.3, Cholesterol 265.5, Sodium 2098.6, Carbohydrate 48.5, Fiber 3, Sugar 6.5, Protein 51.8

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    #60-minutes-or-less     #time-to-make     #main-ingredient     #cuisine     #preparation     #north-american     #5-ingredients-or-less     #vegetables     #american     #barbecue     #easy     #dietary     #equipment     #grilling     #number-of-servings

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