Recipe

Cheddar Burgers With Balsamic Onions And Chiptole Ketchup Recipe

Add Step-by-Step Photos	Shandy / All my dishes 1 year, 4 months ago The whole recipe is fast and the flavors are delicious! Do not be afraid to make the burgers large and thick. Also: Leave the lid Shut and do NOT peek!, until the time is up for grilling on the first side. NO squishy, squishy with the spatula. You wa... More Prep:15m Cook:10m Servings:4	Shandy
	beef cheddar tomato chiptole lettuce

Chiptole Chiles in A

Sliced Onions

Making Chiptole Ketc

Burgers Ready For th

Lettuce and Tomatoes

Sharp Cheddar Cheese

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Ingredients

ONIONS:

1 pound red onions, or use Vidalia Sweet Onions like I did, cut crosswise into 1/3 to 1/2 inch thick rounds (thicker slices do not fall between the grill rack as easily)

Olive Oil

3/4 t. coarse kosher salt

1/2 t. coarsely ground black pepper

2 T. Balasamic Vinegar

CHIPOTLE KETCHUP:

1 c. Ketchup

1 1/2 t. chopped chiptole chiles from canned chiptoles in adobo plus 2 Tablespoons adobo sauce from can

2 t. (or more) balsamic vinegar

BURGERS:

2 1/4 pounds ground beef (15% to 20% fat)

Coarse kosher salt

6 Thick slices sharp cheddar cheese

6 large English Muffins or Hamburger Buns, split, cut sides grilled

6 Tomato slices (optional)

2 c. fresh spinach leaves, I used my home grown lettuce leaves

Directions

For onions:Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.

For chipotle ketchup: Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.

For burgers: Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.

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Comments

michellem 1 year, 4 months ago said:
Look great to me. It's so nice to see a recipe from you! Thank you..Michelle

bluewaterandsand 1 year, 4 months ago said:
The pictures look fantastic!

krumkake 1 year, 4 months ago said:
We love a thick slice of grilled onion on our burgers...so good! But you have taken it up a few levels with the balsamic (another favorite of ours...why didn't I already think to do this?!?), and the chipotle ketchup - love a new way to flavor a burger...thanks, my dear - you are the best!!
PS - and I agree 100 with "no squishy, squishy with the spatula" - you are too funny (but so right!).

jimrug1 1 year, 4 months ago said:
My mouth is watering. This is my kind of burger!! Great recipe.... Jim

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