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Moroccan-Style Chicken Pie

Moroccan-Style Chicken Pie
Bon Appétit | March 2009
by Jeanne Thiel Kelley
 

Moroccan-Style Chicken Pie
(photo by: Elinor Carucci)

B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

Yield: Makes 4 to 6 servings
 
ingredients
Filling:
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon crumbled saffron threads
1 tablespoon all purpose flour
2 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken thighs
1/4 cup chopped golden raisins
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley

Phyllo:
1/2 cup slivered almonds
3 tablespoons powdered sugar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon
10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
1/2 cup (about) unsalted butter, melted (for brushing)
 
preparation
For filling:

Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.

Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.


For phyllo:

Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.

Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.

Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.


Piquillo Pepper and Sardine Tartines


Piquillo Pepper and Sardine Tartines
Bon Appétit | February 2010
by Jeanne Thiel Kelley
 

Piquillo Pepper and Sardine Tartines
(photo by: Patricia Heal)

Tartines are essentially French open-face sandwiches. In this nibble, crunchy toasts are topped with roasted Spanish piquillo peppers and rich, savory sardines. A few drops of spicy sriracha sauce give this sophisticated starter a bit of heat.

Yield: Makes 12

 
ingredients
12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths
Extra-virgin olive oil
1 garlic clove, peeled, halved
1 1/2 3.75-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well
Sriracha sauce or other hot chili sauce (optional)
Fresh lemon juice plus lemon wedges for garnish
Very thin onion slices
1 1/2 tablespoons (about) drained capers
12 thick strips piquillo peppers or roasted red peppers from jar, drained

 
preparation

Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.

Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.


What to Drink:

With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.

nutritional information 
Per serving: 126.2 kcal calories, 47.9 % calories from fat, 6.7 g fat, 0.9 g saturated fat, 18.8 mg cholesterol, 10.9 g carbohydrates, 0.6 g dietary fiber, 0.9 g total sugars , 10.3 g net carbohydrates, 5.2 protein
Nutritional analysis provided by Bon Appétit


Milk Chocolate-Caramel Tart with Hazelnuts and Espresso

Bon Appétit | February 2010

by Rochelle Palermo

Milk Chocolate-Caramel Tart with Hazelnuts and Espresso
(photo by: Dan Forbes)

This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate topping, and a sprinkling of crunchy cacao nibs (pieces of roasted cacao beans).

Yield: Makes 8 servings
ingredients
Crust:
1 1/4 cups unbleached all purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon (or more) ice water

Filling:
3/4 cup sugar
1/4 cup water
1/3 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon apple cider vinegar
1/4 teaspoon salt
2/3 cup hazelnuts, toasted , husked, coarsely chopped

Topping:
1/3 cup heavy whipping cream
1 1/2 teaspoons instant espresso powder
4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1 tablespoon unsalted butter
1 tablespoon cacao nibs*

Special equipment: 1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom
preparation
For crust:

Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.

Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.


For filling:

Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in hazelnuts. Spoon filling into crust. Chill until cold and set, about 30 minutes.


For topping:

Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with cacao nibs. Chill tart until topping is set, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.

* Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.

nutritional information
Per serving: 502.3 kcal calories,
59.0% calories from fat,
32.9 g fat,
17.5 g saturated fat,
68.6 mg cholesterol,
50.2 g carbohydrates,
2.0 g dietary fiber,
34.0 g total sugars,
48.2 g net carbohydrates,
4.9 g protein
Nutritional analysis provided by Bon Appétit

Coconut Shrimp

Coconut Shrimp
Bon Appétit | February 2010

by Lora Zarubin

Coconut Shrimp
(photo by: Mitchell Feinberg)

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.

Yield: Makes 18
ingredients
3/4 cup panko (Japanese breadcrumbs)*
1/2 cup unsweetened shredded coconut**
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
Peanut oil (for frying)
preparation

Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.

* Available in the Asian foods section of some supermarkets and at Asian markets.

** Available at some supermarkets, specialty foods stores, and natural foods stores.

nutritional information Per serving (1 shrimp): 125.9 kcal calories, 50.6 % calories from fat, 7.3 g fat, 2.4 g saturated fat, 134.1 mg cholesterol, 2.0 g carbohydrates, 0.5 g dietary fiber, 0.2 g total sugars, 1.5 g net carbohydrates, 12.9 g protein
Nutritional analysis provided by Bon Appétit

Beef Tenderloin Medallions with Potato "Risotto"

Bon Appétit | February 2010

by Bruce Aidells

Beef Tenderloin Medallions with Potato "Risotto"
(photo by: Lisa Kerezi)

Potatoes are finely cut into small cubes, then cooked risotto-style.

Yield: 6 servings
ingredients
1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives
6 6-ounce beef tenderloin steaks (each 3/4 to 1 inch thick)
1 1/2 tablespoons chopped fresh thyme
1 tablespoon (or more) olive oil
preparation

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.

Divide potato risotto among plates. Place steaks on plates and serve.


What to Drink:
A Shiraz would be delicious with the beef. The 2008 Alice White Shiraz ($8, Australia) has a soft, smooth texture, ripe fruit flavors, and a bargain price.

nutritional information
Per serving:
617.7 kcal calories,
47.8 % calories from fat,
27.4 g fat,
11.8 g saturated fat,
149.0 mg cholesterol,
18.8 g carbohydrates,
2.0 g dietary fiber,
2.1 g total sugars
16.8 g net carbohydrates,
46.4 g protein

Nutritional analysis provided by Bon Appétit

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Easy Chicken Masala



Easy Chicken Masala
Bon Appétit | February 2010

by Maria Helm Sinskey

Easy Chicken Masala
(photo by: Gail Albert Halaban)

Position racks in the top third and the bottom third of the oven so that the chicken and the carrots can roast together.

Yield: 6 servings
ingredients
1 cup plain whole-milk yogurt
1/4 cup coarsely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
1 tablespoon garam masala*
2 teaspoons coarse kosher salt
1 large garlic clove, pressed
1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
2 small onions, cut into 1/4-inch-thick slices
preparation

Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.

Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.

Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.

* An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

nutritional information Per serving: 395.4 kcal calories, 55.2 % calories from fat, 24.2 g fat, 6.3 g saturated fat, 124.5 mg cholesterol, 3.4 g carbohydrates, 0.7 g dietary fiber, 2.5 g total sugars, 2.7 g net carbohydrates, 38.8 g protein
Nutritional analysis provided by Bon Appétit

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Butternut Squash and Fried Sage Pasta


Butternut Squash and Fried Sage Pasta
SELF | February 2010
by Kerri Conan

Butternut Squash and Fried Sage Pasta
(photo by: Sang An)

A hearty bowl of pasta plus savory cheese? You'd never know this whole-grain comfort food is diet-friendly! Squash supplies all the vitamin A you need for the day.

Yield: Makes 4 servings

 
ingredients
8 ounces whole-wheat penne
1 tablespoon olive oil
8 sage leaves
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan

 
preparation
Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.

nutritional information 
Per serving: 337 calories,
6.5 g fat (1.4 g saturated),
63 g carbohydrates,
10 g fiber,
11 g protein
Nutritional analysis provided by Self


Oatmeal, Fig, and Walnut Bars

Oatmeal, Fig, and Walnut Bars
Bon Appétit | January 2010

by Kate and Scott Fogarty

Oatmeal, Fig, and Walnut Bars
(photo by: Brian Finke)
Yield: Makes 48 bars

ingredients
Filling:
2 cups chopped stemmed dried figs (10 to 11 ounces)
1 cup water
6 tablespoons sugar
Pinch of salt
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 cup walnuts, toasted, coarsely chopped

Crust:
Nonstick vegetable oil spray
1 3/4 cups old-fashioned oats
13/4 cups all purpose flour
1 1/4 cups (packed) dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) chilled vegan "butter" (such as Earth Balance) or margarine, cut into 1/2-inch cubes
1 cup powdered sugar

preparation
For filling:

Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.


For crust:

Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.

Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.

Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.

Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.


Test kitchen tip:
For longer storage, cover pan and chill. Bars will keep one week, but crust will soften.

nutritional information
Per serving:
128.6 kcal calories,
38.4% calories from fat,
5.5 g fat,
0.6 g saturated fat,
0 mg cholesterol,
19.2 g carbohydrates,
1.2 g dietary fiber,
12.8 g total sugars,
18.0 g net carbohydrates,
1.6 g protein
Nutritional analysis provided by Bon Appétit

Fried Mozzarella Balls


Fried Mozzarella Balls
Gourmet | January 2009
by Lillian Chou

Fried Mozzarella Balls
(photo by: Romulo Yanes)
Yield: Makes about 3 dozen
Active Time: 25 min
Total Time: 45 min
 
ingredients
About 5 cups vegetable oil
1 pound drained marinated bocconcini (small mozzarella balls), patted dry
3 large eggs, beaten
1 cup plain fine dry bread crumbs

Equipment: a deep-fat thermometer

Accompaniment: warm homemade or bottled spicy tomato sauce
 
preparation

Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.

Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.

Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)




Bison Burgers with Cabernet Onions and Wisconsin Cheddar
Bon Appétit | February 2009
by Jeanne Thiel Kelley

Bison Burgers with Cabernet Onions and Wisconsin Cheddar
(photo by: Kana Okada and Craig Cutler)

Bison meat is very lean and is best served rare or medium-rare.

Yield: Makes 4 servings
 
ingredients
2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
Dijon mustard
1 small head of escarole, leaves separated
 
preparation

Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.