Patty Melts with Grilled Onions

Juicy hamburgers are packed with flavor from the sweet onions and spicy mustard. For a sharper onion taste, use white or red onions in place of Vidalias. Could even try using Buffalo. Total Time: 36 minutes

• 8 (1/8-inch-thick) slices Vidalia or other sweet onion
• 1 tablespoon balsamic vinegar
• Cooking spray
• 1 pound extra lean ground beef
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons creamy mustard blend (such as Dijonnaise)
• 8 (1-ounce) slices rye bread
• 1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese

Directions:

1. Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.

2. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.

3. Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.

4. Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 341 (25% from fat); FAT 9.6g (sat 4.4g,mono 3.2g,poly 1g); IRON 3mg; CHOLESTEROL 60mg; CALCIUM 350mg; CARBOHYDRATE 31.1g; SODIUM 754mg; PROTEIN 31.5g; FIBER 3.6g

Ref: MyRecipes.com