This easy CHEDDAR BURGERS WITH BALSAMIC ONIONS AND CHIPOTLE KETCHUP Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
ONIONS 1 lb red onion, cut crosswise into 1/3 to 1/2 inch rounds olive oil 3?4 teaspoon kosher salt 1?2 teaspoon fresh coarse ground black pepper 2 tablespoons balsamic vinegar CHIPOTLE KETCHUP 1 cup ketchup 1 1?2 teaspoons chopped chipotle chilies, from canned chipotle chilies in adobo 2 tablespoons adobo sauce, from can 2 teaspoons balsamic vinegar BURGERS 2 1?4 lbs 80% lean ground beef (15%-20% fat) coarse kosher salt 6 slices sharp cheddar cheese (thick slices) 6 large English muffins or 6 large hamburger buns, split & grilled 6 slices tomatoes 2 cups fresh spinach leaves
DIRECTIONS
Onions: DO AHEAD; CAN BE MADE UP TO 3 DAYS AHEAD! Prepare grill to medium high heat. Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds to grill rack; close cover. Cook until onions are tender, about 10 minutes. Transfer to a medium bowl. Toss with vinegar. Cover and chill. Chipotle Ketchup: DO AHEAD; CAN BE MADE UP TO 3 DAYS AHEAD! Mix ketchup, chilies, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. Cover and chill. Burgers: Shape beef into 6 1/2 inch-thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare grill to 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 grilled English muffin or bun bottoms on plates; spread with ketchup. Top with burgers, tomatoes, spinach, and grilled muffin tops. Serve, passing remaining ketchup separately.
by: Shelby Jo
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