1

To make the relish: In a medium bowl, coat the onions with the olive oil. Season with 1/2 teaspoon of the salt and the pepper. Loosely wrap each onion in aluminum foil and grill them over Indirect Medium heat until soft, about 1 hour. When cool enough to handle, peel the onions. Cut off and discard the stem and root ends. Cut the onions in half lengthwise, and then chop into 1/2-inch pieces or smaller.

2

In a medium saucepan over medium-high heat, combine the onions, the remaining 1/2 teaspoon of salt, the ketchup, wine, vinegar, and Tabasco sauce. Stir to combine and bring the mixture to a boil. Reduce the heat and simmer until almost all of the liquid has evaporated, 10 to 15 minutes. Remove the pan from the heat. Add the parsley and mix well. [The relish may be made 1 day in advance and refrigerated. Bring to room temperature before serving.]

3

To prepare the burgers: In a large bowl, combine the burger ingredients, gently mixing by hand. Shape into 8 patties, each about 1/2 inch thick. Lightly brush or spray each burger with oil. Grill over Direct Medium heat until fully cooked, 10 to 12 minutes, turning once. Grill the cut side of the rolls over Direct Medium heat until toasted, about 30 seconds. Serve burgers warm on the toasted rolls topped with relish.