January barbecue onion burgers

Time 30 minutes
Yields Serves 8
January barbecue onion burgers

Puree the onion in a blender. Squeeze the onion juice through a fine strainer or double layers of cheesecloth and discard the solids. You should have about one-half cup of onion juice. Mix the juice with the crumbs, allow to sit 2 to 3 minutes and then squeeze out excess juice.


Place the crumbs, beef, salt and pepper in a food processor and process until it forms a ball on top of the blade, or knead thoroughly by hand. Form the meat into eight patties.


Grill the patties until medium rare, about 5 minutes per side. While grilling, mix the sour cream and mustard together. Serve the patties on the toast and top with 1 tablespoon of the sour cream-mustard sauce.

Panko is available at Asian markets and well-stocked supermarkets. Or you may substitute two English muffins; grind them to coarse crumbs in a food processor, then dry the crumbs in a microwave or skillet.

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