Happy New Year!!!!

Yes, I'm a little late....okay, like over a week late, and I haven't been posting what we've been cooking since we haven't done anything new since Taco Night last year!  Hahaha...it's so funny to say that. Anyway, I apologize for not posting in a while, and I decided to share a recipe from epicurious.com that Rick and I made during our first summer together.  I know that it makes no sense to post a grilling recipe when it's as cold as it is right now, but I guess thoughts of those nights make me smile and feel all warm inside which does help a little bit.  I think that we made this one for my dad and stepmom when they came to visit in 2008.  The recipe serves 6, but it's easily altered to make less as we have.

Cheddar Burgers with Balsamic Onions and Chipotle Ketchup

Ingredients

Onions:

• 1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds
• Olive oil
• 3/4 teaspoon coarse kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons balsamic vinegar

Chipotle ketchup:

• 1 cup ketchup
• 1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can
• 2 teaspoons (or more) balsamic vinegar

Burgers:

• 2 1/4 pounds ground beef (15% to 20% fat)
• Coarse kosher salt
• 6 thick slices sharp cheddar cheese
• 6 large English muffins or hamburger buns, split, cut sides grilled
• 6 tomato slices (optional)
• Romaine Lettuce

Directions

For onions:
Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.

For chipotle ketchup:
Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.

For burgers:
Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.