Name: Cheddar Burgers with Balsamic Onions and Chipotle Ketchup
Yield: Makes 6
Ingredients: 1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds; Olive oil; 3/4 teaspoon coarse kosher salt; 1/2 teaspoon coarsely ground black pepper; 2 tablespoons balsamic vinegar; 1 cup ketchup; 1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can; 2 teaspoons (or more) balsamic vinegar; 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 cups fresh spinach leaves

Cheddar Burgers with Balsamic Onions and Chipotle KetchupJames Wojcik

The all-American cheeseburger gets a makeover, courtesy of grilled onions, a spicy-smoky ketchup, and an English muffin "bun."

Recipe information

Yield
Makes 6

Ingredients

Onions:

1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds

Olive oil

3/4 teaspoon coarse kosher salt

1/2 teaspoon coarsely ground black pepper

2 tablespoons balsamic vinegar

Chipotle ketchup:

1 cup ketchup

1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can

2 teaspoons (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 cups fresh spinach leaves

Preparation

For onions:
Step 1
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:
Step 2
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:
Step 3
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.
Step 4
*Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

TagsBurger American Ground Beef Beef Meat Cheddar Cheese Dairy Main Dinner Nut Free Grilling Labor Day Bon Appétit

Recipe information

Ingredients

Onions:

Chipotle ketchup:

Burgers:

Preparation

For onions:

Step 1

For chipotle ketchup:

Step 2

For burgers:

Step 3

Step 4

Recipe notes