Light In-N-Out Animal-Style Cheeseburgers

Ingredients for Burgers:

• 2 large red onions, cut into slices
• 1 tablespoon olive oil
• 2 tablespoons Worcestershire sauce
• 1 pound extra-lean ground beef (I used extra-lean, 96/4)
• 1 egg white
• 1 small yellow onion, grated (about 1 cup)
• ½ teaspoon Lawry’s seasoning salt
• ½ teaspoon fresh ground pepper
• 3 tablespoon Worcestershire sauce (additional for meat, optional)
• 6 slices reduced-fat cheese (Jarlsberg, Swiss, Havarti, or mozzarella work well)
• 6 whole wheat buns (or sandwich thins for fewer carbs)
• Tomato slices

Ingredients for Condiments:

• Thousand island dressing, optional (recipe follows)
• Ketchup
• Mustard

Ingredients for The Thousand Island Dressing

• ⅓ cup  reduced-fat mayonnaise or a light ranch-style dressing
• 2 tablespoons chili sauce or ketchup
• 2 teaspoons pickle relish
• 1 teaspoon mustard
• ¼ teaspoon paprika

• To make grilled onions: Place the sliced red onions on a microwave-safe plate and microwave for 5–6 minutes until they are soft. Heat the olive oil in a large nonstick pan. Add the softened onions and 2 tablespoons of Worcestershire sauce, then sauté over medium-high heat until the onions are very soft and nicely browned, about 8 minutes. Stir frequently to prevent sticking. Keep the onions warm or reheat them just before serving.
• Lightly oil the grill and preheat the barbecue to medium heat.
• In a large bowl combine the ground beef, egg white, grated yellow onion, Worcestershire sauce, seasoning salt, and fresh ground pepper. Mix gently with your hands or a fork just until combined; avoid overworking the meat to keep the patties tender.
• Form the mixture into six patties, sized to match the buns since they will shrink slightly during cooking. Place the patties on the preheated grill, close the lid, and cook until no longer pink inside, turning once. Aim for about 5 minutes per side depending on grill temperature. If you use an instant-read thermometer, the internal temperature should reach 160°F (71°C). Avoid pressing down on the patties or turning them too often to retain juices.
• During the last minute of cooking, top each patty with a slice of reduced-fat cheese so it melts over the burger.
• Remove the patties from the grill and assemble the burgers on the whole wheat buns. Add tomato slices and a generous portion of the grilled onions. Serve with condiments—Thousand Island dressing, ketchup, and mustard—so each person can dress their burger to taste.

Instructions for The Thousand Island Dressing

• In a small bowl, whisk together the reduced-fat mayonnaise (or light ranch-style dressing), chili sauce or ketchup, pickle relish, mustard, and paprika until smooth. Cover and refrigerate until ready to use. The flavor improves if it rests for a short time.
• This yields about ½ cup of dressing—enough for the six burgers and a little extra for dipping.