BURGERS WITH RED ONION RELISH AND HERB AIOLI

FOR THE RELISH:
1/4 cup diced tomato
2 tablespoons jarred roasted red peppers, rinsed, drained and minced
2 tablespoons finely chopped red onion
2 teaspoons red wine vinegar
FOR THE AIOLI:
1/3 cup mayonnaise
2 tablespoons shredded Parmesan cheese
2 tablespoons finely chopped fresh basil
2 large cloves garlic, minced
FOR THE BURGERS:
1 1/2 pounds ground beef
4 crusty French rolls, split
FOR THE GARNISH:
12 pieces shaved* Parmesan cheese (about 2 1/2 to 3 inches long) or 4 teaspoons shredded Parmesan cheese

Combine relish ingredients in medium bowl; cover and refrigerate until ready to use.

Combine aioli ingredients in another medium bowl; cover and refrigerate until ready to use.

Lightly shape ground beef into four 3/4-inch patties.

Place patties on grid over medium ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160 degrees F) doneness, until no longer pink in center and juices show no pink color; turning occasionally.

TO SERVE:
Spread aļoli on bottom of each bun; top with burger. Spoon relish evenly over burgers; garnish each burger with three Parmesan cheese pieces. Close sandwiches.

*To thinly shave Parmesan, use vegetable peeler to pull across the narrow side of cheese block.

Makes 4 servings
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association.