Dixie Burgers With Chowchow Spread

For 4 burgers:

1 (13.5-oz.) package frozen onion rings

1 C. grape tomatoes, quartered

1 Tbsp. honey

1/2 tsp. cider vinegar

1/2 C. finely chopped sweet onion, divided

3/4 tsp. salt, divided

1 1/2 lbs ground chuck

1/2 tsp. coarsely ground pepper

1 (8-oz.) package country ham biscuit slices

4 sourdough hamburger buns, split

4 green leaf lettuce leaves

chowchow spread

Prepare onion rings according to package directions; keep warm on a wire rack in a jelly-roll pan at 200° up to 20 minutes.

Stir together tomatoes, honey, cider vinegar, 1/4 cup onion, and 1/4 tsp. salt.
Preheat grill to 350° to 400° (medium-high) heat. Gently combine beef, pepper, and remaining 1/4 cup onion and 1/2 tsp. salt in a large bowl until blended, using hands. Shape mixture into 4 patties of equal size.
Grill, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on each side or until beef is no longer pink in center. Grill ham slices 1 to 2 minutes on each side or until lightly crisp. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted.
Layer each of 4 bun halves with lettuce, burger, Chowchow, grilled ham slices, and an onion ring. Spoon tomato mixture into centers of each onion ring. Top with remaining bun halves. Serve with remaining onion rings.

Chowchow spread

1/2 C. chowchow (Asian section of supermarket)

3 Tbsp. mayonnaise

Stir together chowchow and mayonnaise in a small bowl. Serve immediately, or cover and chill up to 2 days.