Rainbow Mustard Pickled Onion Burger

Topped with a colorful crunch – onions pickled in French’s® Classic Yellow Mustard and dyed every gorgeous color of the rainbow – these burgers come off the grill hot, juicy and ready to put a smile on everyone’s face!


Servings: 4


  • 3/4 cup cider vinegar
  • 1/4 cup sugar
  • 1 tablespoon non-iodized salt
  • 1/4 cup plus 4 tablespoons French's® Classic Yellow Mustard, divided
  • 1 large yellow onion, thinly sliced (about 1 1/2 cups)
  • McCormick® Assorted Food Colors & Egg Dye
  • 1 pound ground beef
  • 4 sesame seed hamburger buns
  • 4 slices white American cheese
  • 1/2 cup shredded red cabbage
  • 4 green leaf lettuce leaves
  • 8 slices tomato


  • 1 For the Mustard Pickled Onions, bring vinegar, sugar, and salt to boil in small saucepan on medium heat. Cook about 2 minutes, stirring to dissolve sugar and salt. Stir in 1/4 cup of the Mustard. Add onions, stirring to mix; cook 2 minutes. Remove from heat. Allow to cool slightly.
  • 2 Divide onions and pickling liquid evenly between 5 small bowls or jars. Tint each bowl of onions a different color of the rainbow: Place 10 drops red food color in the first bowl of onions, 5 drops yellow plus 2 drops red in the second, 3 drops yellow in the third, 2 drops yellow with 2 drops blue (to make green) in the fourth, and 10 drops blue in the last bowl. Cover bowls. Refrigerate 2 hours. Drain onions, discarding pickling liquid.
  • 3 Shape beef into 4 patties. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temp reaches 160°F). Toast buns, cut-side down, on grill about 30 seconds. Remove from grill and immediately place 1 slice cheese on toasted side of each top bun.
  • 4 To assemble burgers, divide cabbage among bottom halves of buns. Add 1 lettuce leaf to each and drizzle with about 1 tablespoon of the remaining Mustard. Place burgers on top and layer with rainbow pickled onions. Add 2 tomato slices to each and top with cheesy bun.

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