© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Bon Apetit, July 2008.
The all-American cheeseburger get's a makeover, courtesy of grilled onions, a spicy-smoky ketchup, and an english muffin bun.
For the Onions:
1 pound red onion, cut crosswise into ⅓ to ½ inch rounds
¾ teaspoon kosher salt
½ teaspoon coursely ground black pepper
2 tablespoons balsamic vinegar
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 ¾ 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.
For the chipotle Ketchup:
1 cup ketchup
1 ½ teaspoons chopped chipotle chiles, from canned chipotle chiles in adobo
2 tablespoons adobo sauce, from can
2 teaspoons balsamic vinegar
Do ahead — Can be made up to 3 days ahead. Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. Cover and chill.
For the Burgers:
2¼ pounds 80% lean ground beef, 15% to 20% fat
coarse kosher salt
6 thick slices sharp cheddar cheese
6 large English muffins or hamburger buns, split and grilled
6 slices tomatoes
2 cups fresh spinach leaves
Shape beef into 6½ inch thick patties. Sprnkle 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 survace, 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 ketcup. Top with burgers, tomatoes, spinach, and grilled muffin tops. Serve, passing remaining ketchup seperately.