My eyes are sensitive, and onions often make me cry. I have found that chilling the onion in the fridge before slicing, using a very sharp knife and cutting them near an open window helps stop the tears. The onions in this dish are not too overpowering, since the onion flavor mellows, it isn't as strong and becomes sweeter, similar to garlic when it's roasted. I served this with grilled corn brushed with a little butter, garlic powder and Montreal spicy steak seasoning and a salad.
Caramelized Onion & Cheddar Turkey Burgers
1 lb ground turkey
1 cup shredded sharp cheese, divided
1/4 tsp Kosher salt (more if you want, but the steak seasoning has some in it)
1/2 tsp freshly ground pepper
1 tsp Montreal spicy steak seasoning
1/4 cup BBQ sauce (I used Sweet Baby Ray's Honey BBQ)
2-3 tbsp unseasoned bread crumbs
2 cloves minced garlic
1 medium onion, sliced
about 1 tbsp each of extra virgin olive oil and butter, more if needed
a pinch of sugar, salt and pepper
1. Heat the EVOO and butter in a large skillet over med-high heat. Add the sliced onions and saute for a couple of minutes and flip them over. Sprinkle with a dash of sugar, salt and pepper. Reduce heat to medium and continue to saute the onions till golden and soft, about another 10-15 minutes, adding a little water or oil if necessary.
2. Heat grill to med-high. Mix all the ingredients from the turkey through the garlic (but only 1/2 cup of the cheese, reserve other half for toppings.
3. Remove onions, and when slightly cooled, chop approximately 3-4 tbsp of the onions and add to turkey mixture. Divide into 4 equal sized patties.
4. Grill for about 7 minutes on each side or until cooked through. Top with the reserved shredded cheese to melt. I topped the burgers with a bit more BBQ sauce, caramelized onions and tomato.