While checking out this book, I found this recipe, with 2 goodies in it. #1 for DH (cheese of course) and #2 for me, BALSAMIC VINEGAR!!!!!!! 
Parmesan Burgers with Balsamic Ketchup
PATTIES
1 1/2 lbs. ground chuck
2 TB. balsamic vinegar
2 tsp. minced fresh rosemary leaves
3 small garlic cloves, minced
Kosher salt
Freshly ground black pepper
KETCHUP
1/4 cup ketchup
2 TB. balsamic vinegar
1 TB. Dijon mustard
1 1/2 tsp. mayonnaise
1 oz. Parmigiano-Reggiano cheese, at room temperature,
shaved into pieces with a vegetable peeler, divided
4 slices rustic Italian bread, each about 1/3" thick
Extra-virgin olive oil
1. Mix the patty ingredients, including 1/2 tsp. salt and 1/4 tsp. pepper, and then gently form four patties of equal size, each about 1" thick.
With your thumb or the back of a spoon, make a shallow indentation about 1" wide in the center of the patties to prevent them from forming
a dome as they cook. Refrigerate the patties until ready to grill.
2. Prepare the grill for direct and indirect cooking over medium-high heat ( 400 to 500 F).
3. Whisk the ketchup ingredients.
4. Lightly season the patties on both sides with salt and pepper, and then grill over direct medium-high heat, with the lid closed, until cooked to
medium doneness (160F), 9 to 11 minutes, turning once. Remove from the grill, immediately top the patties with half of the cheese, and let rest for 2 to 3
minutes.
5. Brush the bread on both sides with oil. and then grill over indirect medium-high heat for 30 seconds. Turn the bread over and top with the remaining
cheese. Cook until the cheese softens, 1 to 2 minute. Serve each cheese-topped patty atop a cheese-topped piece of bread with the balsamic ketchup
on the side.
Source: Weber's Big Book of Burgers-2014
Parmesan Burgers with Balsamic Ketchup
PATTIES
1 1/2 lbs. ground chuck
2 TB. balsamic vinegar
2 tsp. minced fresh rosemary leaves
3 small garlic cloves, minced
Kosher salt
Freshly ground black pepper
KETCHUP
1/4 cup ketchup
2 TB. balsamic vinegar
1 TB. Dijon mustard
1 1/2 tsp. mayonnaise
1 oz. Parmigiano-Reggiano cheese, at room temperature,
shaved into pieces with a vegetable peeler, divided
4 slices rustic Italian bread, each about 1/3" thick
Extra-virgin olive oil
1. Mix the patty ingredients, including 1/2 tsp. salt and 1/4 tsp. pepper, and then gently form four patties of equal size, each about 1" thick.
With your thumb or the back of a spoon, make a shallow indentation about 1" wide in the center of the patties to prevent them from forming
a dome as they cook. Refrigerate the patties until ready to grill.
2. Prepare the grill for direct and indirect cooking over medium-high heat ( 400 to 500 F).
3. Whisk the ketchup ingredients.
4. Lightly season the patties on both sides with salt and pepper, and then grill over direct medium-high heat, with the lid closed, until cooked to
medium doneness (160F), 9 to 11 minutes, turning once. Remove from the grill, immediately top the patties with half of the cheese, and let rest for 2 to 3
minutes.
5. Brush the bread on both sides with oil. and then grill over indirect medium-high heat for 30 seconds. Turn the bread over and top with the remaining
cheese. Cook until the cheese softens, 1 to 2 minute. Serve each cheese-topped patty atop a cheese-topped piece of bread with the balsamic ketchup
on the side.
Source: Weber's Big Book of Burgers-2014
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