Parilla Burgers with Grill-Roasted Onions and Tomatoes
1-1/2 pounds lean ground beef
1 large yellow onion, sliced 1/2-inch thick
1 large red onion, sliced 1/2-inch thick
2 tablespoons olive oil
1 pound plum tomatoes, halved lengthwise
1/4 cup coarsely chopped cilantro leaves
1 teaspoon minced fresh or bottled garlic
Salt and pepper, to taste
1 cup Mexican blend shredded cheese
4 squares ciabatta, focaccia or rolls, split and toasted on grill
Shape ground beef into four 3/4-inch patties. Brush both sides of onions with oil. Place onions on grid over medium, ash covered coals. Grill, uncovered, 15 minutes or until tender, turning frequently. Grill burgers 13 to 15 minutes to medium doneness (160 degrees) until no longer pink in center and juices show no pink color, turning once. Grill tomatoes, cut-side down, 10 minutes or until tender; do not turn.
Coarsely chop onions and tomatoes; add cilantro and garlic and salt and pepper as desired. Top burgers with cheese immediately after removing from grill. Serve burgers on toasted ciabatta with grilled vegetables.
Makes 4 servings.
Cook’s Tip: To toast bread, place on grill, cut-side down, about 2 minutes.
Note: Parilla is the Spanish name for grill.
Per serving: About 867 cal, 62 g pro, 45 g carb, 48 g fat, 50% cal from fat, 179 mg chol, 629 mg sod, 6 g fiber.