- 1 (1 ounce) slice firm-textured white bread
- 1 large Lucerne Egg
- 1/3 cup Lucerne Milk
- 1/2 medium yellow onion, minced
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 pounds ground lean beef (7% or less fat)
- 6 red onion slices (each 1/4 inch thick and 4 inches wide)
- 1 tablespoon Safeway SELECT Verdi Olive Oil
- 6 slices Safeway SELECT Primo Taglio Cheddar Cheese (regular or American White)
- 6 hamburger buns, split in half
- Special Slaw
- 1/3 cup plain fat-free yogurt
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 tablespoon seafood cocktail sauce
- 1 1/2 teaspoons Dijon mustard
- 1 pound prepared coleslaw mix (shredded cabbage and carrots)
- salt and pepper
- 1/3 cup bell pepper (any color), diced
- 1/4 cup thinly sliced green onions (including tops)
- Prepare Special Slaw. In a large bowl, mix together yogurt, mayonnaise, pickle relish, cocktail sauce, and mustard until well blended.
- Stir in coleslaw mix, bell pepper, and green onions. Season to taste with salt and pepper. Set aside.
- Preheat barbecue grill. To make burgers, tear bread slice into pieces and place in a food processor or blender. Whirl until crumbs form; set aside.
- In a large bowl, beat together egg, milk, minced onion, garlic, salt, and pepper. Add beef and bread crumbs and mix gently. Form into 6 equal patties, each about 4 1/2 inches wide.
- Brush red onion slices lightly on both sides with olive oil.
- Lay patties and onion slices on grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning meat and onions once to brown on both sides, until a thermometer inserted in center of thickest part of meat registers 160 degrees F (and meat is no longer pink in center), 6 to 8 minutes total.
- About 2 minutes before patties are done, top each with a slice of cheese. Also lay bun halves, cut side down, on grill and toast 1 to 2 minutes.
- Set bun bottoms on a platter or plates. With a wide spatula, transfer patties to bun bottoms. Top each with a grilled onion slice and a spoonful of Special Slaw. Cover with bun tops.