STEAKHOUSE BURGERS

THE KEY TO THE MOST FLAVORFUL AND JUICY BURGERS IS TO USE A GRIND OF ABOUT 85% CHUCK AND 15% SIRLOIN. THIS COMBO WILL HAVE AN IDEAL BEEF-TO-FAT RATIO. LOOK FOR IT IN THE MEAT CASE, ASK YOUR BUTCHER TO GRIND IT FOR YOU, OR GRIND YOUR OWN BURGER BLEND.

PREP 25 minutes

COOK 35 minutes

• 1 Tbsp. butter
• 1 large sweet onion, thinly sliced (2 cups)
• 1½ lb. ground beef
• 2 Tbsp. steak sauce
• 1¼ tsp. Montreal steak seasoning, divided
• 1 Tbsp. vegetable oil
• 4 ¾-oz. slices Swiss cheese (3 oz.)
• 2 Tbsp. mayonnaise
• 1 tsp. chopped fresh Italian parsley
• 4 hamburger buns, split and toasted
• 1 cup baby arugula

1. In a large heavy skillet melt butter over medium-low heat. Add onion. Cook, covered, 13 to 15 minutes or until onion is tender, stirring occasionally. Uncover; cook and stir over medium-high heat 3 to 5 minutes more or until golden. Remove caramelized onion from skillet; cover to keep warm. Wipe skillet.

2. In a bowl combine ground beef, steak sauce, and 1 tsp. of the Montreal steak seasoning; mix well. Shape mixture into four ¾-inch-thick patties. Make a shallow indentation in the center of each patty with your thumb.

3. In the same skillet heat oil over medium heat; add patties. Cook 12 to 15 minutes or until done (160°F), turning once. Top patties with cheese; cover and cook 1 minute more.

4. Meanwhile, in a bowl combine mayonnaise, parsley, and the remaining ¼ tsp. Montreal steak seasoning. Spread cut sides of buns with mayonnaise mixture. Serve patties in buns with caramelized onions and arugula. MAKES 4 BURGERS.

PER BURGER 776 cal., 53 g fat (20 g sat. fat), 151 mg chol., 779 mg sodium, 32 g carb., 2 g fiber, 40 g pro.