Skewering the onions with metal or soaked wooden skewers keeps the slices together while grilling.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2009
MethodPatties: In bowl, beat egg with water; stir in Cheddar cheese, bread crumbs, garlic, salt, sage and pepper. Mix in pork. Shape into four 3/4-inch (2 cm) thick patties. Set aside.
In small bowl, whisk together Dijon mustard, maple syrup and cider vinegar; set aside.
Cut onion into 4 generous 1/4-inch (5 mm) thick slices. Push metal or soaked wooden skewer horizontally through centre of each slice.
Brush both sides of onion slices with oil; sprinkle with salt and pepper. Place on greased grill over medium heat; close lid and grill, turning once, until tender, about 10 minutes. Remove skewers from onion slices.
Meanwhile, place patties on greased grill over medium heat; close lid and grill for 5 minutes.
Turn patties and brush with half of the mustard mixture; grill for 5 minutes.
Turn patties again and brush with remaining mustard mixture; grill until digital thermometer inserted sideways into centre of patties reads 160°F (71°C), 2 to 4 minutes.
Sandwich burgers and grilled onion in buns.
Nutritional facts Per serving: about
- Sodium 979 mg
- Protein 34 g
- Calories 586.0
- Total fat 28 g
- Potassium 536 mg
- Cholesterol 140 mg
- Saturated fat 10 g
- Total carbohydrate 47 mg
- Iron 28.0
- Folate 39.0
- Calcium 27.0
- Vitamin A 8.0
- Vitamin C 2.0