Balsamic Burgers *

1 cup ketchup
2 Tbsp reduced balsamic vinegar **
2 Tbsp EVOO
2 onions, thinly sliced
Salt and pepper
1 1/2 pounds ground beef, at least 85% lean
1/4 cup beef broth
2 Tbsp chopped fresh rosemary
2 Tbsp thinly sliced sage leaves
1 1/2 tsp garlic powder
Sliced Gruyere cheese
Focaccia buns

To reduce balsamic vinegar:
Begin with 4-5 Tbsp balsamic vinegar in a small saucepan over medium heat.  Cook until reduced  to 2 Tbsp or until balsamic vinegar is slow to pour off of a metal spoon.

For the ketchup:
Mix the ketchup and the balsamic reduction.

For the burgers:
In a large skillet, heat 2 Tbsp EVOO over medium low heat.  Add the onions and season with salt and pepper.  Cook the onions, stirring occasionally, until deep golden and very sweet, about 35 minutes.  If needed, as the onions cook, add a small amount of water to keep them moist. 

Preheat skillet.  In bowl, combine beef, beef broth, rosemary, sage and garlic powder.  Season with salt and pepper and form into 4 patties. 

Drizzle patties with some EVOO and cook turning only once, about 8 minutes for medium rare.  During the last minute of cooking, top with cheese.  Divide the burgers among the focaccia bottoms.  Top each with onions, balsamic ketchup and focaccia tops.

Serves 4