Burgular

Almost two weeks had gone by since we'd eaten hamburgers, and that was long enough.

When I grill burgers for Margy and me, I have a new trick: I mix sliced onion and chopped fresh chilies with a little olive oil and melted butter, plus a sprinkle of salt. I wrap it all in foil, cut slashes throughout the foil, and toss the package on the grill with the burgers, flipping them at the same time. The intense heat chars the onions a bit and mellows the peppers, and you get an irresistible texture and flavor boost for your burger. Everybody wins.