Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

'Burger Supreme, Onion LC-5.1/s(8)

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2 lb ground beef, ex-ln (17%)
1 package onion soup mix; lipton
2 large sweet onions; sliced
2 tbs butter
2 tbs marsala cooking wine
16 oz pepper jack cheese; grated

Mix beef and soup mix. Form into 8 burgers. Grill until desired doneness or bake on a broiler pan in 350-degree oven for 15 minutes on each side. Slice onions. Melt butter in a frying pan. Add onions and sauté until browned. Add cooking wine and simmer until warm. Pile onions upon cooked hamburgers and top with cheese. Cook in microwave just long enough to melt cheese.

Makes 8 servings

NYC Nutrition Analysis (per serving or yield unit):

water=132.7 g; calories=533.8; protein=36.12 g; total fat=39.74 g; carbohydrate=6.3 g; dietary fiber=1.18 g; ash=4.52 g; calcium=446.7 mg; phosphorus=441.2 mg; iron=2.8 mg; sodium=846.2 mg; potassium=464.4 mg; magnesium=45.44 mg; zinc=6.5 mg; copper=0.13 mg; manganese=0.13 mg; vitamin A=648.1 IU; vitamin E=0.54 mg ATE; thiamin=0.11 mg; riboflavin=0.54 mg; niacin=5.5 mg; pantothenic acid=0.61 mg; vitamin B6=0.39 mg; folate=27.49 ug; vitamin B12=2.81 ug; vitamin C=2.51 mg; saturated fat=20.4 g; monounsaturated fat=14.37 g; polyunsaturated fat=1.48 g; cholesterol=136.7 mg; alcohol=0.36 g; selenium=25.46 ug; refuse=1.71%; %cal as carb:prot:fat=5:27:68; WW Pts=13.75; (complete analysis)

Contributor: Debra Long
Yield: 8 servings

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