Barbecue-Glazed Sweet Onion Burgers Recipe

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Our family loves burgers made with roasted sweet onions and barbecue seasoning. Top these grilled beauties with extras like lettuce, cheese and a good pickle. —Paula Marchesi, Lenhartsville, Pennyslvania
TOTAL TIME: Prep: 1 hour Grill: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 1 hour Grill: 10 min.
MAKES: 8 servings


  • 1 large sweet onion, cut into 1/2-inch pieces
  • 2 tablespoons plus 2/3 cup canola oil, divided
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 8 tablespoons barbecue seasoning, divided
  • 1/4 cup packed brown sugar
  • 2 pounds ground beef
  • 8 hamburger buns, split
  • Optional toppings: lettuce leaves and sliced cheddar cheese and dill pickles


  1. Preheat oven to 350°. Toss onion with 2 tablespoons oil and 1/2 teaspoon each salt and pepper; spread in a single layer in a 15x10x1-in. baking pan. Roast 25-30 minutes or until golden brown, stirring once. Transfer to a large bowl; stir in 2 tablespoons barbecue seasoning. Cool completely.
  2. In a small bowl, mix brown sugar and the remaining oil, salt and barbecue seasoning until blended. Remove half of the mixture to another bowl; reserve for brushing burgers while cooking.
  3. Add beef to onion mixture; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Spread both sides of patties with remaining paste mixture.
  4. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°; brush with reserved paste mixture during the last 3 minutes of cooking. Serve on buns with toppings if desired. Yield: 8 servings.
Originally published as Barbecue-Glazed Sweet Onion Burgers in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p208

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Eckfan4343 User ID: 2869442 240352
Reviewed Dec. 27, 2015

"Very good and good for winter when a bbq craving hits but you don't want to freeze your buns. I used butter instead of canola oil because I don't use canola oil for anything."

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