January barbecue onion burgers

Total time: 30 minutes

Servings: 8

Note: Panko is available at Asian markets, well-stocked supermarkets and Trader Joe’s. 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.

1 large onion

1 cup panko

2 pounds ground beef (15% fat)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup sour cream

1 tablespoon Dijon mustard

8 thick slices toast (such as

baguette)

1. Purée 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.

2. 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.

3. 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.

Each serving: 457 calories; 27 grams protein; 35 grams carbohydrates; 2 grams fiber; 22 grams fat; 9 grams saturated fat; 83 mg. cholesterol; 766 mg. sodium.