Spice up traditional cheeseburgers with minced garlic and fresh thyme.
- 2 pounds ground beef
- 2 tablespoons chopped fresh thyme
- 1 tablespoon minced garlic
- 2 large yellow or white onions, cut into 1/2-inch-thick slices
- 1 to 2 tablespoons vegetable OR olive oil
- Salt and pepper, to taste
- 3 ounces crumbled or shredded cheese (such as blue cheese, smoked mozzarella, goat cheese or feta) OR 4 slices cheddar, Swiss, provolone or Gouda
- 4 white or whole wheat hamburger buns OR kaiser rolls, split
- Combine ground beef, thyme and garlic in a medium bowl, mixing lightly but thoroughly. Shape mixture into 8 (1/2-inch-thick) patties. Brush both sides of onion slices with vegetable oil.
- Place patties and onion slices on grid over medium, ash-covered coals. Grill patties, uncovered, 11 to 13 minutes for medium (160°F) doneness, or until no longer pink in center and juices run clear, turning occasionally. Grill onions 15 to 20 minutes, or until tender, turning occasionally and brushing with oil. Season patties with salt and pepper.
- Top 4 burgers with cheese about 1 minute before removing from grill. Place cheese-topped burgers on bottom half of each bun; top with half of the grilled onions. Cover with top buns. Yields 4 servings.
- Cover and refrigerate leftover burgers and onions.
This recipe originally aired in the June 2007 issue of Heart of the Home.
More from this issue:
- Beef Top Loin Steaks with Balsamic Red Onion Relish Recipe
- Grilled Beef & Onion Salad Recipe
- 'Meatballs' & Pasta with Grilled Onions Recipe