Don't skip topping burgers with fig preserves before adding the cheese. It adds a wonderful sweet touch that's great with the tartness of the Red Onion Jam.
RED ONION JAM
4 cups thinly sliced red onions (about 2 medium)
1 teaspoon olive oil
1/4 cup sugar
1/4 cup red wine vinegar
3/4 teaspoon chopped fresh thyme
Vegetable cooking spray
1 1/2 pounds ground round
2 tablespoons chopped fresh oregano
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons fig preserves
4 (1/2-oz.) Muenster cheese slices
4 hamburger buns, toasted
How to Make It
Prepare Onion Jam: Sauté onions in hot oil in a large nonstick skillet over medium-high heat 10 minutes. Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Keep warm.
Prepare Burgers: Coat cold cooking grate of grill with vegetable cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Gently stir together ground round and next 3 ingredients. Shape mixture into 4 (1/2-inch-thick) patties.
Grill patties, covered with grill lid, 5 minutes on each side. Top with preserves and cheese; grill 2 minutes or until beef is no longer pink in center and cheese is melted. Serve burgers on buns with desired amount of Red Onion Jam.
This was an interesting combination of flavors, which really worked well together. Simple, yet takes burger night to the next level. I used a little less sugar than the recipe for the red onion jam called for, and it was still very sweet.