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Parmesan Burgers with Balsamic Ketchup

Source of Recipe

From "Weber's Big Book of Burgers"


List of Ingredients

Patties:
â—¦ 1 ½ pounds ground chuck (80% lean)
â—¦ 2 tablespoons balsamic vinegar
â—¦ 2 teaspoons minced fresh rosemary leaves
â—¦ 3 small cloves garlic, minced

â—¦ Kosher salt
â—¦ Freshly ground black pepper

Ketchup:
â—¦ ¼ cup ketchup
â—¦ 2 tablespoons balsamic vinegar
â—¦ 1 tablespoon Dijon mustard
â—¦ 1 ½ teaspoons mayonnaise

â—¦ 1 ounce Parmigiano-Reggiano cheese, at room temperature, shaved into pieces with a vegetable peeler, divided
â—¦ 4 slices rustic Italian bread, each about â…“ inch thick
â—¦ Extra-virgin olive oil


Recipe

Mix the patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

Prepare the grill for direct and indirect cooking over medium-high heat (400° to 500° F).

Whisk the ketchup ingredients.

Lightly season the patties on both sides with salt and pepper, and then grill over direct medium-high heat, with the lid closed, until cooked to medium doneness (160° F), 9 to 11 minutes, turning once. Remove from the grill, immediately top the patties with half of the cheese, and let rest for 2 to 3 minutes.

Brush the bread on both sides with oil, and then grill over indirect medium-high heat for 30 seconds. Turn the bread over and top with the remaining cheese. Cook until the cheese softens, 1 to 2 minutes. Serve each cheese-topped patty atop a cheese-topped piece of bread with the balsamic ketchup on the side.


Serves 4