People of Edinburgh, Scotland let me know what they think an Edinburger should be.
1/4 cup diced onion
1 tablespoon olive oil
2 tablespoons Balsamic vinegar
1/4 cup Scotch whiskey
1/2 cup ketchup
1 pound ground lamb, made into two oblong burgers
2 slices Cheddar cheese
4 thick slices good white bread
2 tablespoons butter
2 slices tomato
2 pieces of lettuce (optional)
In a small saucepan, make whiskey reduction: Saute onion for a couple of minutes in the olive oil. Add Balsamic and whiskey and reduce until very moist. Stir into ketchup.
Meanwhile, grill or fry lamb patties, turning once. Spoon whiskey ketchup on top and cover with Cheddar cheese. Finish cooking until cheese melts. At the same time, lightly grill bread on one side, buttering the grilled side. To serve: Place lamb burgers on grilled sides of bread. Top with tomato and lettuce and last two slices of bread, soft-side up. Serves 2.