Ultimate Labor Day Burger

Time :1

Yield :6 servings

Recipe Background

Whatever the color of your collar, we all have one thing in common: we love a free vacation day. And a free vacation day calls for fun with family and friends. Oh, and good food, of course. The juicy Ultimate Labor Day Burger is what you'll want to be biting into the next time you are experiencing the freedom and carefreeness of time off. The view alone of the fluffy sesame seed bun stacked with a savory, thick beef patty, salty, melty cheese, tender, grilled onions, and creamy avocados will make you forget all about the stressors waiting for you back on the clock. The homemade sweet, tangy, apricot-infused barbecue sauce is what takes this burger from average to ultimate and convinces your taste buds (and brain) that it's time to relax. Now, go clock out, punch out, log off, or however it is you leave work, and celebrate a job well done by indulging with an Ultimate Labor Day Burger!

Ingredients

For the sauce:

2 tablespoons vegetable oil
1 red onion chopped
2 cloves garlic chopped
1 1/2 tablespoons chili powder
3/4 cup ketchup
1/4 cup apricot preserves
3 tablespoons yellow mustard
3 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 cup water

For the burgers:

2 1/2 pounds ground beef chuck
salt to taste
pepper to taste
1 red onion sliced into rings
1 tablespoon vegetable oil
6 slices Monterey Jack or pepper jack cheese
6 sesame seed hamburger buns
2 avocados sliced

Directions

In a medium saucepan over medium heat, add 2 tablespoons of the vegetable oil.
Add 1 of the chopped red onions and the garlic to the oil, stirring, and cook until softened, about 1 minute.
Stir the ketchup, the preserves, the mustard, the vinegar, the soy sauce, the Worcestershire sauce, and the water into the onion mixture.
Bring the sauce mixture to a simmer and cook until it is slightly thickened, for about 10 minutes.
Transfer the sauce to a blender and purée until smooth.
Let the barbecue sauce cool to room temperature.
Preheat the grill to medium heat.
In a large bowl, add the ground beef and 3 tablespoons of the cooled barbecue sauce.
Use your hands to mix the meat mixture until it is just combined.
Form the meat into 6 patties that are 1/2-inch-thick, making a small indent in the center of each with your thumb.
Season both sides of each patty with the salt and the pepper.
In a small bowl, toss the remaining sliced red onion rings in the remaining vegetable oil and 1 tablespoon of the barbecue sauce.
Grill the oil-coated onion rings, turning occasionally, until lightly charred, about 8 minutes.
Increase the grill temperature to medium-high.
Set the onions aside.
Transfer 1/2 cup of the barbecue sauce to a separate bowl.
Grill the patties, brushing with the reserved barbecue sauce and flipping occasionally, until the patties have reached an internal temperature of 135 degrees F for medium-rare, about 8 minutes.
Carefully top each patty with 1 of the cheese slices during the last minute of grilling, covering to melt.
Optionally, toast the buns on the grill.
Place the cooked patties on the toasted buns and top with the grilled onion rings, the avocado, and more of the barbecue sauce.
Serve.