Pepper Jack Cheeseburgers with Pickled Red Onion

INGREDIENTS

• 1/4 cup cider vinegar
• 2 Tbsp. sugar
• 1/4 tsp. salt
• 1 small red onion, thinly sliced
• 1-1/4 lbs. ground beef or ground buffalo

• 1/4 cup plus 3 Tbsp. hickory barbecue sauce, divided
• 1/2 tsp. freshly ground black pepper
• 4 slices Sargento® Deli Style Sliced Pepper Jack Cheese
• 4 Kaiser or onion rolls, split, grilled or toasted, if desired

DIRECTIONS

• 1

  Combine vinegar, sugar and salt in a medium saucepan. Bring to a simmer over medium heat, stirring constantly to dissolve sugar. Add onion; simmer 2 minutes. Drain well; transfer onion to a bowl and refrigerate to cool while grilling burgers.

• 2

  Meanwhile, combine meat, 3 tablespoons barbecue sauce and pepper. Form into 4 patties, 5 inches in diameter and ½-inch thick.

• 3

  Preheat grill. Grill patties 5 minutes per side or until no longer pink in center. Spread remaining 1/4 cup barbecue sauce over patties; top with cheese. Grill 1 minute or until cheese is melted.

• 4

  Serve patties and pickled onion in rolls.