Mix together 1 1/4 lbs. ground beef with your favourite seasonings – I love salt and bourbon pepper. Make into 4 patties (I make them a bit oval so that they fit the bread better). Grill the burgers. While they’re on the grill, slice Italian bread on a diagonal into eight 1/2 inch slices. Dip one side of each piece of bread into 3 lightly beaten eggs and then 1/2 cup grated Parmesan cheese. Place, coated sides down, into a lightly oiled skillet and cook until toasted. Spread the untoasted sides with Dijon mustard (cranberry mustard is also good here) and place a cooked burger between two of the slices. DELISH!
Onion marmalade: This marmalade goes really well with the above burgers! Place about 40 peeled shallots in a saucepan with 1 cup red wine vinegar and 1 1/4 cups balsamic vinegar. Bring to a boil and then reduce to a simmer for about 15 minutes. Stir in 1 cup brown sugar and 1 T. cracked black pepper (I love the mix of 4 different peppercorns here) and continue to cook on low for about an hour. Let cool before serving. This is also great with beef or pork roasts, on sandwiches, or with a cheese plate.