In honor of the falling maple leaves and all the other falling leaves of red, orange, yellow, brown, and every shade in between, the Harvest Grilling Series brings the flavors and ingredients of the season right to your grill grates. Stay outside in the perfect sweater weather with Barbequed Maple Balsamic Burgers, featuring the infusion of the maple balsamic vinegar into the patties and the ketchup for a powerful palette presentation. With perfect seasoning and infusion of smoky flavor, these burgers bring jovial warmth to the belly on a brisk autumn evening.
Begin preparing the ground beef mixture by combining an egg, 2 pounds of ground beef, cumin, salt, pepper, minced garlic, and maple balsamic vinegar. Refrigerate for a few hours to thoroughly season and infuse the meat, and then divide into four equal patties. To make the maple balsamic ketchup, simply whisk together your favorite ketchup with the remaining maple balsamic vinegar to take this centerpiece condiment to the next level. Grill the burgers over medium-high with hickory wood for smoky flavor, and then assemble on toasted buns, with grilled onion slices, lettuce, and maple balsamic ketchup. It’s a fist full of glorious goodness as the combination of textures, smoky flavors, and sweetness perfectly complement one another. So fire up the grill, grab a warm sweater, a warm drink, and enjoy the season with the Harvest Grilling Series.
Barbequed Maple Balsamic Burgers Ingredients
- 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
Barbequed Maple Balsamic Burgers 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. 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.
Taken from AdventuresInCooking.com