Instructions

• In a medium skillet over medium heat on the stove, warm the oil. Add the shallot and cook until tender, about 3 minutes, stirring occasionally. Add the peaches and cook until the juices release from the fruit, about 2 minutes. Add the rest of the ketchup ingredients and bring to a simmer. Reduce the heat to medium–low and simmer until the juices thicken, 5 to 6 minutes. Remove from the heat and let cool to room temperature.

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• Brush the onion slices with the oil and season evenly with the salt and paprika.
• Prepare the grill for direct cooking over medium heat (180°C to 230°C).
• Mix the patty ingredients and then gently form four patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
• Brush the cooking grates clean. Grill the onion slices and patties over direct medium heat, with the lid closed, until the onion slices are tender and the patties are fully cooked (74ºC), turning once or twice. The onion slices will take 8 to 12 minutes and the patties will take 10 to 12 minutes. During the last minute of grilling time, toast the buns over direct heat.
  Brush the cooking grates clean. Grill the onion slices and patties over medium heat, with the lid closed, until the onion slices are tender and the patties are fully cooked (74ºC), turning once or twice. The onion slices will take 8 to 12 minutes and the patties will take 10 to 12 minutes. During the last minute of grilling time, toast the buns over direct heat.
• Place the patties on buns and top with grilled onions and peach cranberry ketchup.