Prep Time: 15 Minutes
Cook Time: 10 Minutes
Yield: 6 Servings
1 1/2 pounds 80% lean ground beef
1 cup dried cherries, chopped
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, chopped
2 teaspoons salt
1/2 teaspoon ground pepper
1 large yellow onion, sliced in thin rings
1/2 tablespoon olive oil
6 ciabatta rolls, split
Mayonnaise, to taste
4 ounces Wisconsin havarti cheese, sliced
4 ounces Wisconsin brie cheese, sliced
3 cups arugula
Purchased or homemade balsamic glaze, to taste
Place ground beef, cherries, balsamic vinegar, rosemary, egg, salt and pepper in large bowl. Use your hands to gently combine ingredients, being careful not to over-mix. Shape into 6 patties about 1/2-inch thick.
Heat oiled grill to medium-high heat. Grill burgers until centers are no longer pink, about 5 minutes on each side, turning only once.
While burger patties are cooking, toss onion slices with olive oil and cook in grill basket on grill until slightly charred, about 3-4 minutes.
Spread mayonnaise on bottoms of ciabatta rolls. Layer grilled onions, a burger patty, a few slices of havarti and brie, arugula and generous drizzle of balsamic glaze over. Serve immediately.