Sun Dried Tomato and Balsamic Glazed Onion Burgers

Sun Dried Tomato and Balsamic Glazed Onion Burgers

Ingredients

• 3 pounds ground beef
• 1 1/3 cups chopped drained sun-dried tomatoes packed in oil, 6 tablespoons oil reserved
• 1/2 cup grated onion
• 3 tablespoons dried basil
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 onions, halved, thinly sliced
• 1/4 cup Celia's Traditional Balsamic Vinegar
• 8 hamburger buns, toasted
• Large Tomato, sliced
• Fresh Parmesan Cheese, sliced
• Spinach or lettuce

Directions

1. Mix ground beef, chopped sun-dried tomatoes, 2 tablespoons reserved tomato oil, grated onion, dried basil, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Form mixture into 8 patties. Transfer patties to a baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
3. Prepare barbecue (medium-high heat).
5. Heat remaining 4 tablespoons reserved tomato oil in heavy large skillet over medium-high heat. Add sliced onions and saute until soft and starting to brown, about 10 minutes. Add balsamic vinegar. Sprinkle with salt and pepper. Simmer until onions are deep brown, stirring occasionally, about 10 minutes. Remove from heat. Let stand at room temperature. Wrap in foil and reheat on grill 10 minutes before serving if they get cold.
7. Grill burgers until cooked through using a thermometer to an inside temperature of at least 165 degrees. Place sliced cheese on top and cook until cheese is melted.
9. Place 1 burger on bottom half of each bun. Top with balsamic onions, sliced tomato, spinach and bun tops and serve.