Directions:

In a medium bowl, combine ground beef, thyme and minced garlic. Mix lightly but thoroughly. Shape into eight 1/2-inch thick patties.

Slice onions into 1/2-inch thick slices; brush both sides with oil.

Place patties and onion slices on grate over medium, ash-covered coals. Grill patties, uncovered, 11-13 minutes turning occasionally to medium (160 F) doneness until no longer pink in center and juices show no pink color. Grill onions 15-20 minutes or until tender; turn occasionally and brush with oil. Season patties with salt and pepper, to taste.

About 1 minute before removing burgers from grill, put crumbled or shredded cheese (blue cheese, smoked mozzarella, goat cheese, feta, etc.) on 4 patties to melt.

Place cheese-topped burgers on bottom of hamburger buns or Kaiser rolls and top with 1/2 of grilled onions. Close sandwiches and serve.

Cover and refrigerate remaining 4 burgers and onions to use in "Meatballs" & Pasta with Grilled Onions & Fresh Tomato Sauce.

"Meatballs" & Pasta With Grilled Onions & Fresh Tomato Sauce

• 4 leftover grilled burgers
• 1/4 cup olive oil
• Leftover grilled onion slices, cut in half
• 3 cups chopped fresh tomatoes
• 1/2 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 1/2 cups uncooked regular or whole wheat penne pasta
• Salt and pepper
• Shredded Parmesan cheese

Cut each burger into 6 equal pieces. Heat oil in large nonstick skillet over medium heat; add burger pieces, onions and tomatoes. Cook 8-10 minutes or until burgers are heated through, stirring frequently. Stir in basil, salt and pepper. Set aside.

Meanwhile cook pasta according to package directions; drain and return to pot. Add beef mixture; toss to coat. Season with salt and pepper, to taste. Sprinkle with cheese, as desired.

Makes 4 servings

For more information and recipes, visit www.onions-usa.org and www.beefitswhatsfordinner. com.