Cherry Burgers
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | each |
sweet vidalia onions
cut into thin rounds |
|
12 | ounces |
ground beef, lean
|
|
½ | cup |
cherries, dried
finely chopped |
* |
½ | cup |
bread crumbs, whole wheat
coarse dry |
|
1 | clove |
garlic
minced |
|
1 | tablespoon |
balsamic vinegar
|
|
2 | teaspoons |
dijon mustard
|
|
1 | teaspoon |
worcestershire sauce
|
|
¼ | teaspoon |
salt
|
|
¼ | teaspoon |
black pepper
freshly ground |
|
4 | each |
english muffins
whole wheat, split |
* |
4 | each |
lettuce leaves
|
* |
¼ | cup |
ketchup
cherry |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
0.5 | each |
sweet vidalia onions
cut into thin rounds |
|
346.8 | ml/g |
ground beef, lean
|
|
118 | ml |
cherries, dried
finely chopped |
* |
118 | ml |
bread crumbs, whole wheat
coarse dry |
|
1 | clove |
garlic
minced |
|
15 | ml |
balsamic vinegar
|
|
1E+1 | ml |
dijon mustard
|
|
5 | ml |
worcestershire sauce
|
|
1.3 | ml |
salt
|
|
1.3 | ml |
black pepper
freshly ground |
|
4 | each |
english muffins
whole wheat, split |
* |
4 | each |
lettuce leaves
|
* |
59 | ml |
ketchup
cherry |
Directions
Place onion in a medium bowl, cover with ice water and let soak while you prepare burgers.
Preheat grill to medium.
Place beef in a large bowl and gently mix in cherries, breadcrumbs, garlic, vinegar, mustard, Worcestershire sauce, salt and pepper until combined.
Divide into 4 equal portions and form into ½-inch-thick patties.
Make a slight impression in the center of each. (This is so the patties cook evenly and don’t puff up.)
Oil the grill rack.
Grill the patties until browned and an instant-read thermometer inserted into the center registers 160°F, 5 to 6 minutes per side.
Toast English muffins.
Drain the onions.
Assemble the burgers on the English muffins with onion slices, lettuce and about 1 tablespoon Cherry Ketchup each.