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Barbequed Maple Balsamic Burger with Sharp Cheddar Cheese & a Giveaway
Barbequed Maple Balsamic Burger with Sharp Cheddar Cheese & a Giveaway
- Recipe Submitted by Kosher on 05/05/2014
Category: Lunch/Snacks, Main Dish
Ingredients List
- 1 Egg, whisked
- 1 Small Onion, cut into 1/2 inch thick slices
- 2 Garlic Cloves, minced
- 5 Soft Pretzel Buns
- 5 Leaves of Romaine Lettuce
- 5 Slices Sharp Cheddar Cheese
- 2 lbs Ground Beef
- 1/2 Cup Quality Ketchup
- 2 Tablespoons Hickory Smoking Chips (optional)
- 4 1/2 Teaspoons Devo Maple Balsamic Vinegar
- 1 Teaspoon Vegetable Oil, for brushing the grill
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- Some Charcoal Briquettes for the Barbeque
Directions
In a large bowl, mix together the egg and ground beef until blended. Add the cumin, salt, pepper, minced garlic, and 2 teaspoons of the maple balsamic vinegar, and mix until evenly combined. Cover the ground beef mixture with plastic wrap and place it in the refrigerator to marinate for 3 hours.
Start heating up the coals about 45 minutes before you want to grill the patties. I used charcoal briquettes for my grill. If you use instant light charcoal briquettes you should be able to just place some wadded up newspaper under the coals, light the newspaper, and then the coals will catch ablaze. If you're using regular coals, place some wadded up newspaper under the coals and drizzle some lighter fluid over the still unlit coals, about 1/4 cup. Then, drop a lit match onto the coals and step back quickly, as the fire will be large and light VERY fast. Allow the coals to heat up with the lid off the barbeque, keeping an eye on them. And of course, do not work with your grill next to anything flammable, like dry wood, brush, plants, paper, etc.
While the coals are smoldering, make the balsamic ketchup. Using a fork or a small whisk, blend together the ketchup and the remaining 2 and 1/2 teaspoons of maple balsamic vinegar until completely combined. Set aside.
When the coals are white on the outside and glowing orange, they are ready for grilling. Lightly brush the grill with the vegetable oil to help keep the onions and patties from getting stuck to it. Place the onion slices on the grill and cook for 3-4 minutes on each side. Remove them and set aside on a plate lined with paper towels for later.
Sprinkle the hickory chips on the coals along the edge of the grill. Immediately place the patties on the grill, cover it, and make sure the holes on the lid are open so that the coals can breathe. Cook the patties for about 4-5 minutes, then flip them, place a slice of cheddar cheese on each one, and allow them to cook 4-5 minutes more. Then remove the patties and set them aside on a plate. If you'd like, you can also toast the buns on the grill for about 2 minutes.
To assemble the burgers, spread 1 teaspoon of the maple balsamic ketchup on the inside of the top and bottom buns. Place the patty on top of the bottom bun, then the grilled onion, and then the romaine lettuce. Top it with the top bun and serve immediately. Enjoy!
Start heating up the coals about 45 minutes before you want to grill the patties. I used charcoal briquettes for my grill. If you use instant light charcoal briquettes you should be able to just place some wadded up newspaper under the coals, light the newspaper, and then the coals will catch ablaze. If you're using regular coals, place some wadded up newspaper under the coals and drizzle some lighter fluid over the still unlit coals, about 1/4 cup. Then, drop a lit match onto the coals and step back quickly, as the fire will be large and light VERY fast. Allow the coals to heat up with the lid off the barbeque, keeping an eye on them. And of course, do not work with your grill next to anything flammable, like dry wood, brush, plants, paper, etc.
While the coals are smoldering, make the balsamic ketchup. Using a fork or a small whisk, blend together the ketchup and the remaining 2 and 1/2 teaspoons of maple balsamic vinegar until completely combined. Set aside.
When the coals are white on the outside and glowing orange, they are ready for grilling. Lightly brush the grill with the vegetable oil to help keep the onions and patties from getting stuck to it. Place the onion slices on the grill and cook for 3-4 minutes on each side. Remove them and set aside on a plate lined with paper towels for later.
Sprinkle the hickory chips on the coals along the edge of the grill. Immediately place the patties on the grill, cover it, and make sure the holes on the lid are open so that the coals can breathe. Cook the patties for about 4-5 minutes, then flip them, place a slice of cheddar cheese on each one, and allow them to cook 4-5 minutes more. Then remove the patties and set them aside on a plate. If you'd like, you can also toast the buns on the grill for about 2 minutes.
To assemble the burgers, spread 1 teaspoon of the maple balsamic ketchup on the inside of the top and bottom buns. Place the patty on top of the bottom bun, then the grilled onion, and then the romaine lettuce. Top it with the top bun and serve immediately. Enjoy!
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