Weekends are made for grilling, and this weekend, we decided to use charcoal instead of gas. Gas works great for the week night grilling because it's much quicker than charcoal. Rick loves the whole process of using charcoal on the weekend, and it makes me happy to see his face light up the way it does when he's putting food on a charcoal grill. For dinner last night, we decided to do cheeseburgers. Ground sirloin had been on sale at Publix so we use that. As usual, I wanted to dress up our burgers a bit. During a recent visit to myrecipes.com, I found a recipe for cheeseburgers with a red onion jam. The recipe was originally in Cooking Light. It sounded really good, and I had most of the ingredients on hand at home so I asked Rick to pick up a red onion when he went to Publix for buns. He came back with a small one so I made a couple of adjustments to the jam.
When it came time to add the onions the burgers, Rick was a little apprehensive. He's not a huge onion fan, but after he saw what I did, he realized that they weren't raw, had a little sample, and wanted some. The onions ended up being a nice addition to the cheeseburgers and complemented them really well.
Here's what we did...
Red Onion Jam
1 small red onion, halved and sliced
2 tablespoons red wine vinegar
1 tablespoon sugar
1/2 teaspoon dried thyme
Heat oil over medium-high heat in a skillet. Add onions and saute for 5 minutes. Reduce heat to medium-low. Add vinegar, sugar, and thyme to the onions. Saute until the onions have softened (around 10 minutes). Remove from heat and serve.