Mini Burgers with Spicy Mayo and Caramelized Onions

Makes: 4-5 servings
Free of: gluten and all allergens


Photo: Chris Gonzaga



  • 1 1/2 lbs (700 g) ground beef
  • 1 1/2 tsp Ener-G Egg Replacer mixed with 2 tbsp water or 1 egg
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 1/4 cup (60 mL) fresh parsley, chopped
  • Salt and Pepper
  • 2 tbsp vegetable oil



  • 2 large Spanish or sweet onions, halved and sliced
  • 2 tbsp olive oil
  • Salt and Pepper


  1. Combine all burger ingredients except the vegetable oil. Mix thoroughly.
  2. Forming 2-inch burgers: Roll approximately 2 tbsp of meat into a ball in your hands, then flatten. Place on a cookie sheet. Continue until all mini patties are formed. Refrigerate.
  3. Make the spicy mayo: in a small bowl, stir together mayo or alternative, chipotle peppers and lemon juice. Set aside
  4. For caramelized onions: over medium-high heat, heat the olive oil in a large saute pan. Add the onions and salt and pepper. Stir together well and reduce temperature to medium-low.
  5. Continue to cook onions 18-20 minutes, stirring often. Remove from pan and cool.
  6. Remove raw burgers from fridge. In a large pan, heat 2 tbsp vegetable oil over medium-high heat. Add burgers and cook 3-4 minutes on each side until cooked.
  7. To assemble burgers, use your favorite gluten-free or allergen-free mini buns. Spread mayo on both sides of bun, add one burger and top with a spoonful of caramelized onion. Serve immediately.

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