Still grilling. Hopefully, we will be doing this well into October. It gets harder after that with rain and snow. So each time we grill I am looking for ways to make things new and different. I ran across this cheese sauce and grilled onions in a magazine. It looked delicious but you know I have to change things up a bit for my family. Remember to change my suggestions for what your family may like. Don’t like onions? Leave them off. Prefer another kind of cheese? Give it a try and let me know how it worked for you!
This was another one of those days when the neighbors stopped by as we were cooking. The onions with balsamic vinegar smelled amazing! It filled my house and the yard with delicious smells. Everyone loved the onions and we easily ate them all. We will be doubling the onions next time we make them.
The cheese sauce was good. My family liked it and asked if we could experiment with other cheeses.
Cheesy Burger with Balsamic Onions
The balsamic onions made this dish a hit for us!
- 2 medium red onions, cut into 1/4″ slices
- 3 tablespoons butter
- salt and black pepper, sprinkling
- 2 tablespoon balsamic vinegar
- 2 cloves garlic, minced finely
- 1 cup half and half
- 1 tablespoon grainy mustard
- 2 cups Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, freshly shredded
- 1 teaspoon paprika
- 3 tablespoons Worcestershire sauce
- hot sauce, a dash
- 1 1/2 – 2 lbs ground beef
- 4 hamburger rolls, halved
- Preheat the grill wiping the grates and heating to a medium-high heat.
- When the grill is hot, toss the onions slices with 2 tbsp. softened butter, balsamic vinegar, and a generous pinch of salt and black pepper in an sealed aluminum foil packet. Place the onions on a medium part of the grill and grill until the onions are tender, 15-20 minutes.
- In a medium saucepan, combine the garlic, half and half, mustard, Gruyere, and Parmesan with a generous pinch of salt and the paprika. Stir to blend. Warm over low heat, whisking, until the cheese melts and the sauce become smooth (8-10 minutes). Stir in Worcestershire sauce and a splash of hot sauce. Taste and adjust seasonings as needed.
- In a medium bowl, break up the meat and season generously with salt and add 1 tablespoon Worcestershire sauce. Mix with your hands to make sure all of the flavors get integrated. Form the meat into four even patties that are about 3/4-inch thick. Take care not to overwork the meat here.
- Place the hamburgers on the hottest part of the grill and cook, undisturbed, for about 3-4 minutes. Turn them a quarter turn and cook for 2 more minutes. Use a metal spatula to flip them on their second side and cook for an additional 3-4 minutes for medium burgers. Toast the bun halves on the coolest part of the grill. Place a hamburger on the bottom bun and top with cheese sauce. Place onions on top and serve.