Cherry Burgers

I found another great recipe to counteract the carcinogenic effects of grilling meat in the March/April issue of Eating Well magazine. Use the cherry ketchup on your favorite burger recipe or try the one below.

This is also a great way to beef up your spice rack if you don't have one; spices often provide great antioxidants as well as flavor that enables you to cut back on oil and butter.

Cherry Ketchup
1 10-oz pkg (2 cups) frozen pitted cherries (not in syrup)
1/2 c dried cherries
1/2 c cider vinegar
1/3 c water
2 cloves garlic, crushed
1 Tbsp sugar
1/4 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
1/8 tsp cayenne pepper.

Combine all ingredients in large saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, 15-20 minutes. Let cool slightly, then transfer to a blender and blend until smooth. Serve on top of cherry burgers.

Cherry Burgers
1/2 small sweet onion (Vidalia), cut into thin rounds
12 ounces lean ground beef
1/2 c dried cherries, finely chopped
1/2 c coarse dry whole-wheat breadcrumbs
1 clove garlic, minced
1 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper

Mix beef, cherries, breadcrumbs, garlic, vinegar, mustard, Worcestershire sauce, salt and pepper. Make 4 patties and grill to taste. Top with fresh or sauteed onions and cherry ketchup and serve on your favorite bun.