• Home
  • Our Story
  • Contact
MyGourmetConnection

MyGourmetConnection

Recipes for creative cooks

  • All Recipes
  • Main Dishes
  • Side Dishes
  • Quick & Easy
  • Home
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Quick & Easy
  • Our Story
  • Contact
Sandwiches » Vermont Cheddar Burgers

Vermont Cheddar Burgers

by Lynne Webb on May 27, 2017 (Updated January 4, 2023) // Leave a Comment

Add some extra flavor to the classic cheeseburger with Vermont sharp cheddar and an easy homemade ketchup made with maple syrup.
Jump to Recipe Pin Recipe
Grilled burger topped with onions, Vermont cheddar cheese, and maple ketchup.

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 Cheeseburger
Vermont Cheddar Cheeseburger

Vermont Cheddar Burgers with Warm Maple Ketchup

5 from 1 vote
  |  Leave a Review
Add some extra flavor to the classic cheeseburger with Vermont sharp cheddar and an easy homemade ketchup made with maple syrup.
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time : 10 minutes mins
Total Time : 20 minutes mins
Print Recipe Pin Recipe SaveSaved!

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.

Author: Lynne Webb | 

Course: Sandwiches
 | 
Cuisine: American

Sautéed Broccoli with Orange Peel PREVIOUS
Sauteed Broccoli with Orange Peel
Peppercorn Crusted Filet Mignon - Steak au Poivre
Peppercorn Crusted Filet Mignon (Steak au Poivre) NEXT

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

  • Facebook
  • Instagram
  • Pinterest

to start making
tastier meals?

Sign up to receive our free ebook and learn five easy ways to level up the flavor of your everyday meals.

Everyday meals, unique flavors

Moo Shu Pork

Quick and Easy Moo Shu Pork

Summer Pasta Salad Recipe

Creamy Lemon Pasta Salad

Southwest Chicken and Cauliflower Rice

Southwest Chicken and Cauliflower Rice

Fish Puttanesca

Fish Puttanesca

Quick & Easy Recipes

Oven-Fried Fish with Lemon-Basil Butter

Oven-Fried Barramundi with Lemon Basil Butter

Prosciutto-Wrapped Shrimp Flatbread

Prosciutto-Wrapped Shrimp Flatbread

Caprese Pasta

Our Best Crab Cake Recipe

More Easy Recipes

Stay Inspired!

Sign up to get our recipes via email.

  • About
  • Contact Us
  • Privacy Policy
  • Terms of Use
  • Accessibility

© 2023 MyGourmetConnection

Site Credits