Grilled Dijon Burgers with Sweet Onions; the end of summer and the Weekly Menu

I love this time of year.

I love the sound of the wind blowing through drying corn and turning leaves.  A completely different sound than summer breezes in green trees.

I love the warm, dry days and the cool, clear nights. The humidity of summer is gone.

I love gathering the walnuts and hazelnuts from under our trees, picking and curing the winter squashes.

I love the thought that, soon, I can stop the mowing and hoeing and watering and picking and freezing.

As much as look forward to spring to start all the work, I look forward to fall to stop it.

It's sad seeing the beans slowly dying, but it was a good crop, producing more than we could eat for over 6 weeks.

It's sad seeing all of the green tomatoes that will never ripen – but I'm finding (and being sent) new recipes for using them. 

I'm not mourning the end of the summer squash (courgette), partly because they're still producing a few, but mainly because we've had our fill…. I'm ready to swap them for the butternut.

I'm ready to start using all of the bounty of autumn….

As a late summer treat, for the first time ever, I found sweet onions. 

What goes better with a grilled sweet onion than a grilled spicy burger? 

Made with hot Dijon-style mustard, these are not your normal burger. Use more or less mustard if
you like… you could even add a drop or 2 of Tabasco…


Grilled Dijon Burgers with Sweet Onions

Grilled Dijon Burgers with Sweet Onions

12oz (350gr) ground beef (mince)
2 tbs dried breadcrumbs
1 1/2 tbs Dijon-style mustard
1 tbs red wine
1 tsp garlic powder
1 large red or sweet onion
Basting Sauce
2 tbs olive oil
2 tbs Dijon mustard
2 tbs red wine
1 tbs Worcestershire Sauce

Burgers: Mix breadcrumbs, mustard, red wine and garlic powder. Add beef and mix thoroughly – hands work best. Shape into 3 or 4 patties. Oil hinged basket. Place patties in basket and cook on barbecue grill over direct heat for 4 – 5 minutes per side, basting each side with sauce.
Or sauté in nonstick skillet for same amount of time, basting.
Onions: Slice onion into 1/2" (1.25 cm) thick slices. Brush both sides of slices with basting sauce and put on a mesh grill pan (the idea is not to have the slices fall through the grate into the fire….) Cook over direct heat 4 – 5 minutes per side, turning once or until they have a nice color and are crisp-tender.
Or sauté in nonstick skillet for same amount of time, basting.
Basting sauce: Put olive oil, mustard, red wine and Worcestershire in a small bowl, stir well to combine.

week of September 3 we have Pasta with Shrimp and Creamy Avocado Sauce, Glazed Lamb Chops, Chicken Breast with Pimento Sauce, Ratatouille , Teriyaki Pork Chops….

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5 thoughts on “Grilled Dijon Burgers with Sweet Onions; the end of summer and the Weekly Menu”

  1. Our real summer is just beginning here – September and October are our hottest months, usually, and things continue to ripen here. I just cut 10 or so nice big Swiss chard leaves the other day, with more coming all the time. Luckily, we do still get barbecuing weather, too, so I’ll have to try your delicious burgers and onions!

  2. Our spring has just started along with enormous amounts of spring rain. Too wet this weekend for the garden but I have had spinach now for nearly a year – luckily I don’t tire of it and it has endless uses.

  3. Summer is turning into Fall where I live also and I love it for all the reasons you state. Plus we’ve got geese that will soon rise up in great, feathered clouds to make the trek to warmer climes – such a magnificent sight.
    Grilled burgers and sweet onions are second only to grilled oysters in my book. I’m happy for you that you found those sweet onions!

  4. Zoomie, the best is yet to come – how lucky for you!
    manningroad – ah, spring! Asparagus, soon. Love spinach, starting to get it again here.
    Ina, winter squash, apples… I love just-pi.jpgcked apples!
    Christine, We even see geese overhead here. Surprised the heck out of us the first time!

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