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Grilled, Sandwiches

January barbecue onion burgers

January barbecue onion burgers
Los Angeles Times

It's dull and overcast, a gray world. The freeway's gone comatose, as if nobody's sure why they're even out on the road today. Everything's slow and muffled. This is as close as you ever feel to hibernating. And then, as ... Read more

Total time: 30 minutes | Serves 8
  • 1 large onion
  • 1 cup panko
  • 2 pounds ground beef (15% fat)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 8 thick slices toast (such as baguette)

Step 1Puree the onion in a blender. Squeeze the onion juice through a fine strainer or double layers of cheesecloth and discard the solids. You should have about one-half cup of onion juice. Mix the juice with the crumbs, allow to sit 2 to 3 minutes and then squeeze out excess juice.

Step 2Place the crumbs, beef, salt and pepper in a food processor and process until it forms a ball on top of the blade, or knead thoroughly by hand. Form the meat into eight patties.

Step 3Grill the patties until medium rare, about 5 minutes per side. While grilling, mix the sour cream and mustard together. Serve the patties on the toast and top with 1 tablespoon of the sour cream-mustard sauce.

Note: Panko is available at Asian markets and well-stocked supermarkets. Or you may substitute two English muffins; grind them to coarse crumbs in a food processor, then dry the crumbs in a microwave or skillet.


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