Tom's Maple Balsamic Burger

Tom's Maple Balsamic Burger

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)
• 3 1/2 Teaspoons Celia's Traditional Balsamic Vinegar
• 2 Teaspoons "B" Grade Real Maple Syrup
• 1 Teaspoon Vegetable Oil, for brushing the grill
• 1/2 Teaspoon Cumin
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper

Directions

1. 1. In a small bowl mix the balsamic vinegar and maple syrup, set aside.
3. 2. In a large bowl, mix together the egg and ground beef until blended. Add the cumin, salt, pepper, minced garlic, and 3 teaspoons of the maple balsamic vinegar mixture, and mix until evenly combined. Cover the ground beef mixture with plastic wrap and place it in the refrigerator to marinate for 3 hours.
5. 3. Using a small whisk, blend together the ketchup and the remaining maple balsamic vinegar mixture until completely combined. Set aside.
7. 4. Lightly brush your pre-heated 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.
9. 5. Place the meat patties on the grill and cover. 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. Toast the buns on the grill for about the last 2 minutes of the burgers cooking.
11. 6. 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!