Miso-Glazed Beef Burgers with Ginger Dressing and Grilled Onions

Ingredients

Ginger Dressing:
2/3 cup mayonnaise
2 garlic cloves, minced
2 Tbsp. peeled minced fresh ginger
1 Tbsp. for dressing
1 Tbsp. for glaze
1 Tbsp. fresh lime juice
Grilled Onions:
Vegetable oil for brushing on grill rack
6 (1/2 inch thick) slices sweet onion
Burgers:
2 lbs. ground chuck
2 Tbsp. chopped fresh mint leaves
2 tsp. Asian hot chili sauce
2 tsp. kosher salt
Glaze:
2 Tbsp. yellow or white miso (fermented soybean paste)
2 Tbsp. mirin
2 Tbsp. lite soy sauce
1 Tbsp. firmly packed golden brown sugar
6 sesame seeded rolls, split
1 cucumber, peeled, seeded, julienned
1 large bunch watercress or argula

Instructions

1. Preheat a gas grill to medium high. 2. To make dressing, combine mayonnaise, garlic, 1 Tbsp. ginger and lime juice. Chill until needed. Reserve 2 Tbsp. Ginger Dressing for burgers. 3. For grilled onions, brush grill rack with oil. Place onions on grill and cook until Golden brown and crisp-tender, 2 to 3 minutes per side. Set aside and keep warm. 4. For burger, combine the beef , mint leaves, hot chili sauce, salt and reserved 2 Tbsp. Ginger Dressing in a large bowl. Handling the meat as little as possible; mix well. Divide mixture into 6 equal portions and form into patties. In a small bowl whisk together miso, mirin, soy sauce, brown sugar, and 1 Tbsp. ginger until blended; set glaze aside. 5. Place the patties on the grill, cover and grill until browned on the bottom, about 3 to 4 minutes. Turn paties and brush cooked side wiht miso glaze. Cook 3 minutes, turn and brush the other side with miso glaze. Grill just until done, about 4 to 6 minutes longer, turning and brushing with miso glaze frequently. During the last few minutes of cooking, toast rolls, cut side down, on grill to toast lightly. 6. To assemble burgers, place cucumber strips on bottom half of roll, top with burgers, Ginger Dressing, an onion slice and some watercress. Add roll tops and serve.