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Cranberry Burgers with Balsamic Sauce

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Submitted by: catherineiw

 

The cranberry balsamic reduction that tops these burgers adds just the right touch.
 

Ingredients

  • 1/2 cup dried sweetened cranberries
  • 1/2 cup hot water
  • 1 cup white onion, finely chopped
  • 1 tsp garlic powder
  • 2 pounds ground chuck
  • 1 tsp freshly cracked pepper
  • 1 tbsp butter
  • 1 tbsp plus 1 tsp fresh rosemary, chopped
  • 1/2 cup chicken broth or stock
  • 1/3 cup canned, whole berry cranberry sauce
  • 1 tbsp balsamic vinegar
  • 1/4 cup mayonnaise
  • 6 slices thinly sliced red onion
  • 6 firm, hamburger buns, preferably sourdough

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Method

Soak dried cranberries in a small bowl with hot water for 10 minutes to soften them. Drain and coarsely chop berries. Mix 1/2 cup of chopped white onion, presoaked cranberries, garlic powder, ground chuck, and pepper in a large mixing bowl until incorporated, but with a light hand to avoid compressing meat too much. Divide mixture into six equal portions and form patties and set aside. Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. In heavy medium skillet over medium high heat, melt butter until bubbling. Add remaining chopped white onion and 1 tbsp of rosemary and saute until onion softens, about 3 minutes. Add chicken broth, cranberry sauce and balsamic vinegar. Stir until sauce melts, about 2-3 minutes. Turn heat to boil and reduce, stirring occasionally, until sauce has reduced enough to thickly coat spoon, about 6 minutes. Add salt and pepper to taste and set aside. Mix mayonnaise and remaining 1 tsp of rosemary together in a small bowl and set aside. Place patties on grill rack and cook, turning just once, about 4 minutes on each side for medium rare. In last 3 minutes of cooking patties, place hamburger buns, cut side down, on outer edges of rack and toast to desired crispness. To assemble burgers, spread cut side of buns with rosemary mayonnaise. Place a burger on each bun bottom and spread burger with cranberry balsamic vinegar sauce. Top with slice of red onion and cover with bun top.

 

Notes: We love to make these burgers when we go camping in the fall, even the reduction sauce is very easy and all ingredients pack well. I make my meat mixture ahead of time, and pack in baggies.

 

Number of Servings: Serves 6

 

Submitted by: catherineiw ()

 

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