Ingredients

• 1 large yellow onion, thinly sliced
• 1 teaspoon vegetable oil
• salt
• 2 tablespoons bourbon
• 1/2 teaspoon of freshly ground black pepper
• 1 pound ground sirloin
• 2 ounces lowfat Vermont cheddar
• 4 whole wheat hamburger buns, toasted
• 1 large tomato, thinly sliced
• 8 green leaf lettuce leaves

Directions

1. Heat a medium pan over low; add onion, vegetable oil, and a pinch salt. Cover and cook, stirring occasionally, for 30 minutes or until well browned. Add 2 tablespoons water and use a wooden spoon to scape up and stir in any brown bits. Continue cooking for 5 minutes more or until all liquid has evaporated. Remove pan from heat and add bourbon and 1/4 teaspoon of pepper; return to heat and cook for 1 to 2 minutes or until alcohol has burned off. Transfer to a bowl and set aside.

2. Meanwhile, heat a grill or grill a pan over medium. In a medium bowl, combine ground sirloin with remaining 1/4 teaspoon pepper and a pinch of salt. Mix thoroughly, then divide into four equal portions and form into patties.

3. Grill for 4 to 5 minutes per side for medium or until desired doneness. Top each burger evenly with the cheddar and heat until melted.

4. Top each bun botoom with two lettuce leaves, two tomato slices, and a patty. Evenly divide the carmelized onions among the burgers and crown each with a bun top.

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