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Spicy Maple-Glazed Onion Cheeseburgers
with Avocado, Tomato & Romaine Salad
30 MIN
+$7.00/serving
2 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Bring the heat to your summer cookout with these juicy prime beef burgers layered with tender bites of sweet red onion—first charred in the pan, then glazed with a dynamic mix of maple syrup and Calabrian chile paste (a beloved spicy Italian condiment). It's all tempered by a crunchy and refreshing avocado and romaine side salad.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1180 Cals (est.)
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fresh
ingredients
Title
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12 oz Usda Prime Ground Beef
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2 Sesame Seed Buns
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1 Tbsp Dijonnaise
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2 oz White Cheddar Cheese
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1 Romaine Lettuce Heart
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1 Red Onion
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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4 oz Grape Tomatoes
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1 Avocado
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1½ Tbsps Maple Syrup
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1½ tsps Calabrian Chile Paste
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1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)
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2 Tbsps Vegetarian Worcestershire Sauce
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2 Tbsps Mayonnaise
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¼ cup Grated Parmesan Cheese
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1 clove Garlic
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Peel the onion and cut crosswise into 1-inch-thick rounds, keeping the layers intact. Thinly slice the cheddar. Halve the buns. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Roughly chop the lettuce.
2
Form the patties
In a bowl, combine the beef, spice blend, and worcestershire sauce. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties; transfer to a plate.
3
Cook the patties & onion
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra) in an even layer. Cook 4 to 5 minutes, or until browned. Flip the patties and onion rounds (carefully, as the oil may splatter) and evenly top the patties with the sliced cheddar. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the onion rounds are softened and the patties are cooked through.* Transfer the cooked patties to a work surface. Transfer the cooked onion rounds to a bowl; add the maple syrup and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Carefully stir to coat. Carefully drain off and discard any excess oil. Wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
4
Toast the buns
Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
5
Make the salad & serve your dish
Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. In a bowl, whisk together the mayonnaise, parmesan, and as much of the garlic paste as you'd like. To the bowl of seasoned tomatoes, add the chopped lettuce, diced avocado, and garlic-parmesan dressing. Toss to coat. Assemble the burgers using the toasted buns, dijonnaise, cooked patties, and as much of the glazed onion as you'd like. Serve the burgers with the salad on the side. Garnish the salad with the everything bagel seasoning. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Peel the onion and cut crosswise into 1-inch-thick rounds, keeping the layers intact. Thinly slice the cheddar. Halve the buns. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Roughly chop the lettuce.
2
Form the patties
In a bowl, combine the beef, spice blend, and worcestershire sauce. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties; transfer to a plate.
3
Cook the patties & onion
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra) in an even layer. Cook 4 to 5 minutes, or until browned. Flip the patties and onion rounds (carefully, as the oil may splatter) and evenly top the patties with the sliced cheddar. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the onion rounds are softened and the patties are cooked through.* Transfer the cooked patties to a work surface. Transfer the cooked onion rounds to a bowl; add the maple syrup and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Carefully stir to coat. Carefully drain off and discard any excess oil. Wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
4
Toast the buns
Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
5
Make the salad & serve your dish
Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. In a bowl, whisk together the mayonnaise, parmesan, and as much of the garlic paste as you'd like. To the bowl of seasoned tomatoes, add the chopped lettuce, diced avocado, and garlic-parmesan dressing. Toss to coat. Assemble the burgers using the toasted buns, dijonnaise, cooked patties, and as much of the glazed onion as you'd like. Serve the burgers with the salad on the side. Garnish the salad with the everything bagel seasoning. Enjoy!
Tips from Home Chefs