Crispy on the outside and bursting with flavor, the Roasted Red Pepper Hummus Burgers with Caramelized Onions and Smokey Mayonnaise are a delicious combination.
The fact that I am infatuated with Sabra hummus, for whom I invented this burger recipe, is something that many of you are aware of, but perhaps you were unaware of the intensity of my obsession. It is true that this is my hummus supply. I do not feel embarrassed.
A picture of her half-eaten tub of hummus was sent to me via text message by a friend last week. She expressed her regret over the fact that she had consumed half of the tub in a single day. This is the picture that I gave to her with the phrase “I win.”
It is common knowledge that hummus is an excellent condiment for dipping with fresh vegetables, topping small turkey meatloaves, and adding a touch of flavor to plain crackers. However, did you know that it is also an incredible condiment when combined with simple ground beef and then grilled?
These hamburgers are just incredible!
The only thing you need to do is blend ground beef with Sabra’s Roasted Red Pepper Hummus, along with some salt and pepper, and then grill the burgers until they are completely cooked through and have a great crust going on the outside. Unbelievable. Afterwards, you finish them off by topping them with sweet caramelized onions and a Smokey Mayonnaise that is really simple to prepare. When I make my Mom’s Classic Potato Salad, I typically just use mayonnaise. However, I decided to make an exception for these burgers, and I am so glad that I did since the combination of these two ingredients is absolutely incredible. Because this is a burger that does not contain cheese, you may slather on the mayonnaise with a bit less of a sense of guilt.
Despite the fact that it was difficult for me to give up half a cup of my preferred flavor of Sabra hummus for these burgers, it was a decision that was well worth making. In the span of a single week, I have prepared these burgers twice, and I can’t wait to eat them once more!
To begin:
Prepare the onions that have been caramelized. These burgers are delicious on their own, but they are even better when combined with onions that have been caramelized in a sweet sauce.
A big skillet should be heated over medium heat, and one jumbo sweet onion, similar to a Vidalia onion, should be sliced and added to the skillet along with one tablespoon of extra virgin olive oil and a pinch of salt. Cook the onions for twenty-five to thirty minutes, stirring them occasionally, or until they have reached a deep golden brown color. “Mmmmm” Put them aside, and try not to munch on them too frequently. There won’t be any left over for the burgers, if you do!
The next step is:
Produce the Smokey Mayonnaise, which consists of merely five tablespoons of mayonnaise (I used light mayonnaise, but you may use any kind you choose; however, you should not use fat-free mayonnaise). The FF mayonnaise is not acceptable in any way! salt, two teaspoons of fresh lemon juice, and one teaspoon of smoky paprika are combined in this mixture.
Paprika that has been smoked is the one that I used, by the way. There is no way to better it! It has a strong smoky flavor, and it works wonderfully in this mayonnaise mixture. It would also be wonderful in a rub for ribs, poultry, or steak. In the event that you are unable to get smoked paprika, you might use a teaspoon of chipotle in adobo sauce.
Blend everything together, and then put it in the refrigerator.
If you are looking for a gluten-free bread crumb option, you can either crush 1-1/4 cups of Rice Chex in a plastic bag using a rolling pin, or you can measure out 1/2 cup plus 2 tablespoons of panko bread crumbs according to your preference. As a matter of fact, I absolutely adore the Chex in this establishment since the exterior of the burgers becomes quite crunchy.
Next:
After adding the crumbs to the meat, mix the ingredients together until they are almost completely incorporated, and then shape the mixture into four patties.
After grilling for three to four minutes on each side over medium-high heat, allow the food to rest for a few minutes. It is important to refrain from turning the burgers until you have achieved a beautiful crust on one side; otherwise, they may fall apart. You’ll be OK if you just give them some time.
Arrange the burgers on buns that have been grilled (I’ll be using Udi’s Gluten-Free Buns!). After that, dollop a generous amount of baby spinach, tomato, caramelized onions, and Smokey Mayonnaise on top. Spread your arms wide!
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