Yep sure is too hot for so many to heat up the house with a hot oven running so most of us will head out to the grill for the hottest days on earth to come and for tonight we are heading out to the grill to grill burgers and I’m in charge of toppings as per the theme of the week at the Cooking Club. I chose Mark Bittman’s easy onion jam and pancetta for the burgers along with a fresh lettuce leaf and sliced tomato for my burger, cheese for Michael’s sourdough patty melt.
Toast the burger buns, grill seasoned burgers to your preferred temperature…top with lettuce, crispy pancetta, and top with grilled onion jam.
1½ pounds onions, peeled About 2 tablespoons good-quality olive oil Salt and pepper
Start the coals or heat a gas grill for medium to medium-low direct cooking. Make sure the grates are clean.
Cut the onions through the equator (not root end to stem end) into slices at least 1 inch thick. (If the onions are flat-shaped, simply halve them.) Brush the slices with oil and carefully sprinkle with salt and pepper on both sides. 3 Put the onion slices on the grill directly over the fire. Close the lid and cook, turning once, until they brown and are soft all the way through, 10 to 15 minutes per side. Check them a few minutes after you put them on; if they’re coloring too quickly, move them to the edge of the fire. Transfer to a platter and serve hot, warm, or at room temperature.
I didn’t process the onions, I just added the honey and balsamic to the grilled onion.
Easy Onion Jam :
So delicious with grilled meats or dolloped on a burger: Put the grilled onions in a food processor and add 1 tablespoon each honey and balsamic vinegar, or to taste. Process to a rough paste. Makes about 1 cup.
Bittman, Mark. How to Grill Everything: Simple Recipes for Great Flame-Cooked Food (p. 433). HMH Books. Kindle