Burgers with Caramelized Onions

http://www.eatingwell.com/recipes/burgers_with_caramelized_onions.html

From EatingWell:  July/August 1993, EatingWell Serves Two

Ah, the magic of seared beef! Sauteing the onions with sugar turns them into a meltingly sweet topping to dress up these hearty beef-and-bulgur patties.

2 servings | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

• 3 tablespoons bulgur
• 1/4 cup boiling water, plus 2 tablespoons water, divided
• 2 teaspoons extra-virgin olive oil
• 2 cups sliced onions
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt, divided
• 8 ounces 92%-lean ground beef
• 1 tablespoon tomato paste, (see Tips for Two)
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon freshly ground pepper
• 2 whole-wheat hamburger buns, split and toasted
• Lettuce, for garnish

Preparation

1. Combine bulgur and 1/4 cup boiling water in a small bowl; let stand until most of the water is absorbed, 20 to 30 minutes.
2. Meanwhile, heat oil in a nonstick skillet over medium-low heat. Add onions and sugar; cook, stirring occasionally, until the onions are very tender and golden, about 15 minutes. Stir in 2 tablespoons water, vinegar and 1/8 teaspoon salt. Keep warm over very low heat, stirring occasionally.
3. Preheat the grill or broiler to high. Combine the bulgur, beef, tomato paste, parsley, the remaining 1/8 teaspoon salt and pepper in a medium bowl; knead thoroughly to combine. Shape into two 3/4-inch-thick patties. Grill or broil on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place the patties on buns, top with the caramelized onions and garnish with lettuce.

Nutrition

Per serving : 403 Calories; 15 g Fat; 5 g Sat; 8 g Mono; 72 mg Cholesterol; 38 g Carbohydrates; 30 g Protein; 7 g Fiber; 644 mg Sodium; 714 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 3 lean meat, 1 fat

Tips & Notes

• Tips for Two: Transfer leftover tomato paste to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months. Add to soups, chilis and sauces; stir into rice with oregano and cilantro to serve alongside Mexican dishes.