Cherry Burgers
Submitted by happyzhangbo
Grilled lean beef burgers packed with chopped dried cherries, balsamic vinegar, and Dijon mustard, served on whole wheat English muffins with homemade cherry ketchup.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThese aren’t your basic backyard burgers, and that’s exactly the point.
Dried cherries get folded right into the lean beef along with balsamic vinegar, Dijon mustard, Worcestershire, and garlic, giving every bite a sweet-savory tang that plain ground beef just can’t deliver.
Whole wheat breadcrumbs hold everything together while keeping things on the lighter side.
Serve them on toasted whole wheat English muffins with ice-water-soaked Vidalia onion rings, crisp lettuce, and a slick of cherry ketchup.
Thirty minutes from fridge to plate.
Grill Tips
- Press a shallow dimple into the center of each patty before grilling. It keeps them flat instead of puffing into meatballs.
- Chop the dried cherries fine so they distribute evenly and don’t create weak spots in the patty.
- Soaking the onion slices in ice water takes out the raw bite and leaves them sweet and crunchy.
- Don’t press the burgers with a spatula on the grill. That squeezes out all the juices you worked to keep in.
Ingredients
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.
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