Cheddar Burgers with Balsamic Onions and Chipotle Ketchup

By tamalone

Ingredients

• ONIONS:
• 1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds
• Olive oil
• 3/4 teaspoon coarse kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons balsamic vinegar
• CHIPOTLE KETCHUP:
• 1 cup ketchup
• 1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo
• plus 2 tablespoons adobo sauce from can
• 2 teaspoons (or more) balsamic vinegar
• BURGERS:
• 2 1/4 pounds ground beef (15% to 20% fat)
• Coarse kosher salt
• 6 thick slices sharp cheddar cheese
• 6 large English muffins or hamburger buns, split, cut sides grilled
• 6 tomato slices (optional)
• 2 cups fresh spinach leaves

Preparation

Step 1

FOR ONIONS:
1. Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar.
DO AHEAD: Can be made 3 days ahead. Cover; chill.

FOR CHIPOTLE KETCHUP:
1. Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. DO AHEAD: Can be made 3 days ahead. Cover and chill.

FOR BURGERS:
1. Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper.

2. Prepare barbecue (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.

3. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.