Sometimes we want our grilled beef patties to have just a little more oomph. These burgers deliver exactly that and more. Caramelized onions and garlic go into the ground sirloin mixture to keep the burgers moist, followed by a bold hit of ground cumin and smoked paprika. We keep the sweet-and-smoky theme going with a roasted red pepper and chive mayo spread. An indentation pressed into the center of each patty will help the burgers to stay flat as they cook. Serve with roasted potato wedges and a big summer salad.
2 tablespoons finely chopped bottled roasted red bell pepper
1 tablespoon minced fresh chives
4 (1 1/4-oz.) whole-wheat hamburger buns, split and toasted
4 (1/2-in.-thick) tomato slices
2 red onion slices, separated into rings
1 cup baby arugula leaves (1 oz.)
Est. added sugars 2g
How to Make It
To prepare patties, preheat grill to medium-high (about 450°F).
Heat oil in large nonstick skillet over medium. Add yellow onion; sauté 8 minutes or until deep golden-brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Remove pan from heat; let cool, and then chop onion mixture.
Combine onion mixture, cumin, paprika, salt, black pepper, and beef in a large bowl. Divide and shape beef mixture into 8 (1-inch-thick) patties. Press an indentation into the center of each patty with your thumb.
Coat grill grate with cooking spray; place on grill. Place patties on grill grate; cook 3 to 4 minutes on each side for medium-rare or until desired degree of doneness. Reserve 4 cooked patties for Thai Beef-and-Cabbage Salad and Skillet Nacho Dip.
To prepare burgers, combine mayonnaise, bell pepper, and chives in a bowl. Place remaining 4 patties on bottom halves of buns; top evenly with tomato, red onion, arugula, mayonnaise mixture, and top halves of buns.