Cincinnati Style Chili Burgers with Cheddar and Onion Confit

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Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I grew up near, and went to college in Cincinnati ,where chili reigns surpreme! I crave the delicious taste of that cinnamon and cocoa laced chili, mounded with shredded cheddar and onions.Admittedly, I have even skipped a chemistry class, walking to the chili parlor instead, to fufill my desire for the perfectly spiced, soul warming dish! What better way to to showcase those fantastic flavors so near and dear to me, than with a bold new burger! Thus,my creation,Cincinnati Style Chili Burgers with Cheddar and Onion Confit! You are gonna love


Chili Sauce:
1 tablespoon olive oil
1/4 cup minced sweet onion
2 teaspoons minced garlic
1/2 cup tomato sauce
1/2 cup drained and chopped oil packed sun-dried tomatoes
2 teaspoons good quality balsamic vinegar
3/4 teaspoon worcestershire sauce
1 tablespoon chili powder
1 1/2 teaspoons cocoa powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cloves
Onion Confit:
2 tablespoons olive oil
1 1/2 cups thinly sliced red onion
1 1/2 cups thinly sliced sweet onion
2 1/2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 pounds ground beef chuck (20% fat)
1/2 cup chopped fresh basil
2 teaspoons salt
1 teaspoon freshly ground black pepper
oil to wipe on grill rack
6 bakery style kaiser rolls, split
6-1 1/2 ounce slices mild cheddar cheese
6 crisp leaves Boston lettuce


Heat a gas grill to medium high heat.
To make the chili sauce, place a small sauce pan on grill rack. Add 1 tablespoon olive oil and heat until hot. Add 1/4 cup onion and saute until soft. Stir in 2 teaspoons garlic and cook 1 minute. Stir in tomato sauce, sun-dried tomatoes, vinegar, worcestershire sauce, chili powder, cocoa powder, cinnamon, salt, allspice and cloves. Cook, stirring occasionally, until hot. Mixture will be thick . Keep warm.
To make onion confit, place a large skillet on grill rack. Add 2 tablespoons olive oil and heat until hot. Add in red onion, sweet onion, 2 1/2 teaspoons garlic, salt and pepper. Cook, stirring occasionally about 30-35 minutes until tender and light golden brown. Keep warm.
To make the patties, combine beef chuck, basil, salt, and pepper in a medium mixing bowl and toss together gently to mix, taking care not to compress meat. Form mixture into 6 patties sized to fit the rolls.
Wipe the grill rack with oil.
Place patties on grill rack, cover and cook 10-12 minutes or to desired degree of doneness, turning once during cooking.
Place rolls cut side down on outer edge of grill rack, during last few minutes of cooking patties, to toast and warm.
Place 1 cheese slice on each patty during last 2-3 minutes of cooking patties to melt.
To assemble burgers, spread chili sauce on warm and toasted roll tops. Place roll bottoms on a platter. Top each bottom with a lettuce leaf, a cheese covered patty, a portion of onions, and roll top. Serve.
Yield: 6 fabulous burgers