GLAZED ONIONS FOR BURGERS RECIPES

Steps:

• Heat grill to medium-high. In a bowl, combine the paprika, sugar, espresso, oregano, and 1 teaspoon each salt and pepper. Gently form the beef into 12 balls. (Don't overwork the meat — this can result in a tough, dry burger.) Flatten each ball into a 3/4-inch-thick patty. Using your thumb, make a shallow 1 1/2-inch-wide indent in the top of each patty. Sprinkle the patties with the redeye spice mixture. Lightly oil the grill. Place the patties on the grill, indent-side facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook 3 to 4 minutes more for medium. If desired, grill the buns until lightly toasted. Serve the burgers on the buns with the Worcestershire-glazed onions and other toppings, as desired.

Steps:

• Melt butter in 12-inch skillet until sizzling; add onions. Cook over medium heat, stirring occasionally, 35-40 minutes until onions are tender and deep golden brown.
• Stir in thyme, vinegar, 1/4 teaspoon pepper and 1/8 teaspoon salt. Continue cooking, stirring occasionally, 5 minutes or until onions are caramelized.
• Heat gas grill on medium or charcoal grill until coals are ash white.
• Combine ground beef, mustard and salt in bowl; mix lightly. Shape into 4 (3/4-inch thick) patties. Sprinkle both sides of patties with pepper.
• Place patties onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 160°F or until desired doneness.
• Grill hamburger buns until toasted. Fill buns with hamburgers; top each with 1/4 cup onion mixture.