Classic Hamburger for Two

Ingredients

• 1 small onion, chopped
• 1 1/2 tsp canola oil
• 3 tsp ketchup, divided
• 1 tbsp low-fat mayonnaise
• 1 tsp dill pickle relish
• 1/2 tsp distilled white vinegar
• 8 oz lean (90% or leaner) ground beef
• 1 tbsp Worcestershire sauce or steak sauce
• 1/4 tsp freshly ground pepper
• 2 sesame-seed or other hamburger buns, toasted
• 2 slices tomato
• 2 leaves green-leaf lettuce

Instructions

1. Preheat grill to medium-high (or see Stovetop Variation).
2. Combine 1 onion, 1 1/2 teaspoons oil and 1 1/2 teaspoons ketchup in a small saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 4 to 6 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft, 5 to 8 minutes more. Transfer to a medium bowl and let cool for a few minutes.
3. Meanwhile, combine the remaining 1 1/2 teaspoons ketchup, 1 tablespoon mayonnaise, 1 teaspoon relish and 1/2 teaspoon vinegar in a small bowl. Set aside.
4. Add 8 ounces beef, 1 tablespoon Worcestershire (or steak sauce) and 1/4 teaspoon pepper to the onion and gently combine without overmixing. Form into 2 patties, each about 3/4 inch thick.
5. Oil the grill rack (see Frequently Asked Questions). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side.
6. Assemble the burgers on 2 toasted buns with the ketchup-mayonnaise sauce. Then, top each burger with an equal portion of 2 tomato slices and 2 lettuce leaves.
7. Stovetop variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165°F (for beef or chicken), 4 to 5 minutes per side.