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Suggest a better description1. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion; saute 10 minutes or until tender. Spoon onion into a bowl; let cool. 2. Add beef, pepper, and egg white to onion, and stir well. Divide beef mixture into 4 equal portions, shaping into 3/4-inch-thick patties. 3. Sprinkle salt evenly over surface of skillet. Heat salt in skillet over high heat 2 minutes. Add patties; cook 5 minutes on each side or until done. Place patties on bottom halves of rolls; top each with 1 teaspoon French dressing and top halves of buns. Yield: 4 servings. MC Formatting by taillon@access.mountain.net CALORIES 340 (21% from fat); FAT 7.8g (sat 2.4g, mono 3g, poly 1.8g); PROTEIN 31.6g; CARB 33.1g; FIBER 2.3g; CHOL 6mg; IRON 3.5mg; SODIUM 957mg; CALC 40mg Recipe by: Cooking Light Magazine Website Posted to EAT-L Digest 23 Feb 97 by The Taillons
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 4 | ||
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Calories: 333 | ||
Calories from Fat: 167 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 76.2mg | 23 % | |
Sodium 137.3mg | 5 % | |
Potassium 601.6mg | 16 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 14.5g | ||
Protein 23.7g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 333
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