Burgers with Grilled Onions

Classic Ground Beef burgers with a classic topping of grilled onions. Old school is making a comeback.

  • 30
  • 4
  • 400
  • 43 g


  • 1-1/2 pounds Ground Beef (93% lean or leaner)
  • 1 large sweet onion, cut crosswise into 1/2-inch thick slices
  • 4 hamburger buns, split, toasted
  • Lettuce leaves, tomato slices (optional)


  1. Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion with cooking spray.

  2. Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with cooking spray and turning occasionally.

    Cook's Tip:

    Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

    To toast buns, place cut sides down around outer edge of grid. Grill until lightly toasted.

  3. Season burgers and onions with salt and pepper, as desired.

  4. Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.


0 % *

5.3g SAT FAT

0 % DV **


0 % DV

5.8 mg IRON

0 % DV

10 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 400 Calories; 124.2 Calories from fat; 13.8g Total Fat (5.3 g Saturated Fat; 0.2 g Trans Fat; 1.3 g Polyunsaturated Fat; 5.3 g Monounsaturated Fat;) 126 mg Cholesterol; 327 mg Sodium; 25.6 g Total Carbohydrate; 0.6 g Dietary Fiber; 4.8 g Total Sugars; 43.1 g Protein; 0 g Added Sugars; 88.5 mg Calcium; 5.8 mg Iron; 665 mg Potassium; 0 mcg Vitamin D; 0.4 mg Riboflavin; 11.2 mg NE Niacin; 0.7 mg Vitamin B6; 4.3 mcg Vitamin B12; 386 mg Phosphorus; 10 mg Zinc; 43.5 mcg Selenium; 149.6 mg Choline.

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

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