Sharp Vermont white cheddar, a sweet and tangy maple-infused ketchup and glazed onions add unique flavor to this tender, juicy grilled burger.
Maple Glazed Onions
Slice a large sweet onion into 4 or 5 thick slices. Make a grilling tray large enough to hold them in a single layer from heavy-duty foil. Brush the onion slices with a little vegetable oil and season both sides with salt and pepper.
Arrange on the foil and grill until soft, about 6 to 8 minutes, turning once. Brush with maple syrup and continue cooking for about 3 more minutes. Watch closely as the maple syrup can burn rather easily. Transfer to a cutting board, chop roughly, and set aside for the burgers.
Vermont Cheddar Burgers with Warm Maple Ketchup
Add some extra flavor to the classic cheeseburger with Vermont sharp cheddar and an easy homemade ketchup made with maple syrup.
Ingredients
- 1 lb ground beef, well chilled
- 1/2 teaspoon salt
- 1 tablespoon mayonnaise
- 1 tablespoon panko crumbs
- Pinch of freshly ground black pepper
- 4 thick slices Vermont sharp white cheddar cheese
- 4 hamburger buns, lightly toasted
- Maple Glazed Onions, optional – see recipe below
For the ketchup:
- 1/2 cup ketchup
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 1/2 tablespoon grated sweet onion
Instructions
- Place the ground beef in a shallow bowl. Add the salt, a few grinds of black pepper, the mayonnaise and the panko crumbs. The mayonnaise and panko combination helps to hold the juices in the burger during cooking, but doesn’t change the flavor or texture of the beef. The coarse texture of the panko crumbs is important because they don’t add density to the burger like dry breadcrumbs would.
- Use a wooden spatula to combine the meat ingredients as best you can before doing a final, gentle mix with your hands. Gently form the patties into quarter-pound portions and make a slight depression in the center of each with your thumb. This helps the burgers maintain an even thickness rather than developing a thicker “dome” in the center. Transfer to a plate and chill for at least 15 minutes before grilling.
- While the burgers chill, combine the ketchup, tomato paste, vinegar, maple syrup, grated onion and a few grinds of black pepper in a small saucepan or microwave-safe bowl. Warm over low heat or at 50% power. Stir until smooth, cover and set aside.
- Preheat a gas or charcoal grill to a medium-high temperature (about 400°F). Oil the grates, add the burgers and grill until you see juices start to accumulate on the top of the meat, approximately 4 minutes. Flip them over and top with cheese after about 1 minute. Cook for another 1 to 2 minutes, to desired doneness. While the burgers rest, lightly toast the buns on the grill.
- To serve, place a burger on each bun, top with onions and Maple Ketchup.
Nutrition Information
Nutrition Facts
Vermont Cheddar Burgers with Warm Maple Ketchup
Amount per Serving
Calories
619
% Daily Value*
Fat
36
g
55
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
111
mg
37
%
Sodium
1101
mg
48
%
Potassium
554
mg
16
%
Carbohydrates
39
g
13
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
32
g
64
%
Trans Fat
1
g
Vitamin A
498
IU
10
%
Vitamin C
3
mg
4
%
Calcium
319
mg
32
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
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