Could this buger recipe be the one??

Nothing beats a juicy hamburger on the grill during the summertime.  THIS is my husband's favorite food of all time.  If he could eat hamburgers for the rest of his life it would suit him just fine.  Problem is, he douses everything with ranch.  I know, disgusting, right?  I often beg him not to do it, to just try meal before grabbing the ranch dressing.  He sometimes will oblige, then shrug his shoulders and say, "it's alright.  Needs ranch." Ugh.  So I have relented to the fact that no matter what I prepare, how beautiful the meat, or how I season it, he's going to sop all that flavor up with some thick, juicy ranch dressing.  I'm over it (my mother on the other hand still cringes and gets upset.)  I guess after 10 years of marriage you just give up on certain things.
Well, enter today's featured recipe.  This burger just may stop my husband in his tracks.  This recipe is from my friend, JD Sutphin, who was on  the show today promoting a great local event called "Big Lick Burgerfest."  He also was kind enough to share his own concoction that has become his favorite burger recipe.  And I'm glad he did.  It changed my world! I can't wait to make it for my family, there is no way they'll ask for ranch.
And, the best part -- the name -- "Cheerwine, bacon, jam-burger" First of all, are you familiar with Cheerwine?? This soda is made in North Carolina and it's definitely a southern thing.  I am from the north, (I'm one of those damn Yankees, you know, the ones who move to the south and stay here?  You can read more about the cherry soda that everyone raves about down south here

 Here's the recipe - and thanks again JD for allowing me to share it!

Cheerwine Glazed Onion Marmalade

Ingredients -
2 tablespoons olive oil
1 tablespoon butter
2 large red onions, thinly sliced1
1/4 cup Cheerwine with real sugar

Recipe -

Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and Cheerwine in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt and fresh cracked pepper.



2. Roquefort Cheese - good blue cheese is a good substitute

3. Easy Horseradish Mayo

JD recommend this mayo - all natural and really good.  It's available in most grocery stores.

Ingredients -
1 Cup Mayonnaise - Dukes is preferred
1 tablespoon prepared Horseradish
1 sprig Fresh Rosemary


Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.

4. Burgers:

I also think the taste was so remarkable because of the meat JD used.  These were from our local Fresh Market - how gorgeous are these patties?

Recipe -
Prepare patty to approximately 2/3 pound burgers.
Season burgers with salt, pepper, garlic and onion powder to taste.  Let rest and reach room temperature.  Pre-heat grill to high.  Grill burgers approximately 1 and a half to 2 minutes or until meat begins to caramelize and brown and flip, cooking for an additional 1.5 minutes for medium rare.  Let rest for a few minutes before serving.

5. Toast buns.

6. Bacon!  Cook bacon - do this first so you have a snack while cooking!


7. Add cheese to burger once burger is cooked and resting, place on toasted bun. Add bacon on top of the cheese, then add marmalade, finally spread mayo onto the top bun, then enjoy!

I'm telling you this is a great burger! Thanks JD! I highly recommend it.