The Yo Burger with Fontina

1. Prepare pickled onions: Pack onion slices into two 1-quart jars. Cover slices with water to come within 1/2 inch of jar rims. Pour water out into measuring cup. Note measurement and pour out half the water. Add vinegar to replace discarded water to remaining water in cup. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of water-vinegar mixture; stir well.
2. Pour vinegar mixture into nonreactive saucepan. Add mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic and bay leaves. Bring to boil over high heat. Boil 2 minutes; remove from heat. Pour hot liquid into jars to cover onions. Screw on lids. Refrigerate for up to 1 month.
3. Prepare spicy ketchup: In 2-quart nonreactive saucepan over medium heat, sweat onion and garlic with pinch of salt in olive oil until translucent, about 2 minutes. Add chilies and red pepper flakes; cook 1 to 2 minutes. Add brown sugar, cumin, cinnamon stick, tomato paste and vinegar; simmer 10 minutes.
4. Add 3 cups water; bring to gentle simmer and cook over low heat, stirring occasionally, for 2 hours. Remove from heat and let cool 15 minutes. Discard cinnamon stick. Puree mixture in blender and strain through a sieve, pushing solids through. Cool, then cover and refrigerate up to 1 month.
5. Prepare burgers: Prepare charcoal, gas or stove-top grill for cooking. Film large skillet with olive oil and heat on burner. Fry salami until crisp and set aside.
6. Form ground beef into four 6-ounce patties; season with salt and cracked black pepper. Place burgers over medium-high heat on grill. Cook to desired doneness, flipping burger after half the cooking time. Toward end of cooking time, place English muffin halves on grill to toast.
7. Top burger patties with cheese slices during last minute of cooking time. To serve, layer bottom halves of muffins with spicy ketchup, pickled onions, cucumbers, salami and cheese-topped burgers. Top with muffin tops. Serve immediately.

Photo courtesy of Wisconsin Milk Marketing Board