Mixing caramelized onions right into the beef is our new favourite flavour booster.
HEAT a large non-stick frying pan over medium. Add 1 tbsp oil, then onion and 1/4 tsp salt. Cook, stirring occasionally, until golden brown, 12 to 15 min. Transfer to a plate to cool, about 20 min. Wipe pan clean with paper towels.
STIR cooled onions into beef, just until combined. Divide mixture into 8 portions. Flatten each into a very thin patty. Sprinkle burgers with remaining 1/2 tsp salt. Season with fresh pepper.
HEAT same frying pan over medium- high. Add remaining 1 tbsp oil, then 3 to 4 patties in batches. Cook until cooked through, 4 to 6 min per side. Top each patty with cheese.
SPREAD buns with Chatelaine Sauce. Layer with patties, bacon, onion rings, lettuce, tomatoes and pickles.
Grilling tip: To barbecue, preheat to medium-high and cook patties 2-3 min per side.
Protein 71g, Carbohydrates 69g, Fat 80g, Fibre 3g, Sodium 2493mg.