Yesterday the temperature in Syracuse was hovering in the high 90s. There was no way we were going to use the stove. So we did what everyone else did on Memorial Day weekend (when we were having quiche) and grilled. This may not be a big deal to some but it was a bit of an epiphany for me. Grilling food tastes great! I don't know why we don't do it more often. Perhaps that will be our summer project--to grill more often.
Last night we kept it simple and grilled burgers (I've just begun eating red meat this year for the first time in over a decade--well, I always ate bacon...). I managed to find some hormone and antibiotic free ground beef from Wegmans. Let me tell you they were delicious! 
The real beauty of this burger is what you can't see. Before grilling I stuffed the inside of the patty with a thin slice of brie and a teaspoon of red onion confit. So as the burger cooked the cheese melted and the sweetness of the onion confit played off the tangy taste of the grilled burger--YUM.
Now I'll confess that I didn't actually make the onion confit myself. I picked up a jar at the fabulous Oakville Grocery while I was in Napa last month. This one was made by the Girl and the Fig--a great restaurant in Sonoma wine country. Onion confit is easy to make and this recipe from Bon Apetite magazine should make for good results.
Red Onion Confit
3 tablespoons olive oil
2 large red onions, halved, sliced
3 tablespoons red wine vinegar
1 tablespoons chicken broth
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried, crumbled
1/2 teaspoon sugar
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until crisp-tender, about 8 minutes. Add all remaining ingredients and stir until reduced to thick glaze, about 4 minutes. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill.) Serve warm or at room temperature.
Serves 8.
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