Happy Burgers ....

Or as Tupperware called them 
Drunken Burgers.

I know that burgers are not a seasonal meal, but during the summer months we do seem to have them much more often.  Personally I like to have some variety in my burger so that you aren't "bored" either in the making or eating of a burger.

This one sound easy, but interesting.  Although unlike most burgers you need to allow time for marinating so its not a "1-2-3 its dinner time" kind of burger.  I'm still loving the idea.

Yield: 4
Serving Size: 1 burger

Ingredients

• 1 lb. ground chuck
• 4 garlic cloves, peeled and minced
• 1/2 tsp. kosher salt
• 1/4 cup fresh Italian (flat-leaf) parsley, chopped
• 1/4 tsp. ground clove
• 1/4 cup extra virgin olive oil
• 1 cup Marsala wine
• 2 tbsp. balsamic vinegar
• 2 medium yellow onions, sliced thin (our Mandoline would be great)

Instructions

1. Season beef with salt and pepper. 
2. Using the Hamburger Press & Keepers Deluxe Set, divide ground beef evenly between 4 keepers; insert press to form patties. 
3. Refrigerate until ready to marinate.
4. In the base of the Power Chef® System fitted with blade attachment, add garlic, salt, parsley, clove, olive oil, Marsala, and balsamic. Cover and pull cord until garlic is minced. 
5. Pour marinade into the base of the Season-Serve® container; add onions.
6. Place burger patties in marinade. Seal and refrigerate 3 hours. 
7. Flip Season-Serve® container to marinate other side of patties; refrigerate an additional 3 hours or overnight.
8. Remove burgers from marinade. 
9. On a medium grill, or in a non-stick skillet over medium heat, cook burgers 6 minutes; flip and cook an additional 3 minutes or until burgers register 155° F.
10. Meanwhile, pour marinade and onions into a non-stick skillet (Chef Series II have some great options).
11.  Bring to boiling, reduce heat to medium. 
12. Cook, stirring occasionally, until marinade thickens and onions become soft, about 8 minutes.
13. Serve burgers with Marsala onions and your choice of buns.

I LOVE the Season-Serve® and use it all year round.  It works great for all kinds of meats/fish/veggies.  I've use it for both wet and dry marinade as well as buttering a few ears of corn at once.