Oklahoma Onion Cheeseburgers

Yield: 4

Ingredients

• 2 pounds ground beef (80% lean or leaner)
• Salt and pepper
• 2 cups thinly sliced sweet onion
• 8 slices American cheese
• 4 potato sandwich buns, split, toasted

Instructions

1. Heat griddle flat top or large cast iron skillet over medium heat until hot.
2. Meanwhile, divide beef evenly into eight portions. Lightly shape into loose balls. Season with salt and pepper, as desired.
3. Evenly place half of balls on griddle; cook for 1 to 2 minutes or until bottoms are browned and crispy. Watch onions carefully to prevent burning!
4. Place 1/4 cup onion on top of each ball. Turn balls onto onions, smashing into thin patties with a spatula or burger press. Cook for 1 to 2 minutes or until instant-read thermometer inserted horizontally into center registers 160 degrees F.* Remove from griddle; keep warm.
5. Repeat with remaining beef.
6. Top patties with a cheese slice; stack 2 patties together. Serve on potato buns.

Notes

* Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

Nutrition

Per serving, 4 burgers: 839 Calories; 441 Calories from fat; 49g Total Fat (21.7g Saturated Fat; 1.9g Trans Fat; 2.5g Polyunsaturated Fat; 18g Monounsaturated Fat;) 207mg Cholesterol; 1350mg Sodium; 34g Total Carbohydrate; 1g Dietary Fiber; 7.5g Total Sugars; 62g Protein; 3.1g Added Sugars; 720.9mg Calcium; 7mg Iron; 868mg Potassium; 0.34mcg Vitamin D; 0.6mg Riboflavin; 18.3mg NE Niacin; 0.9mg Vitamin B6; 5.7mcg Vitamin B12; 813mg Phosphorus; 12.8mg Zinc; 62.5mcg Selenium; 175.6mg Choline

This recipe is an excellent source of Protein, Calcium, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.

Attribution

Recipe and photo used with permission from: Texas Beef Council