6 large plum tomatoes, cored and finely chopped

1 red onion, finely chopped

2 cloves garlic

2 tablespoons balsamic vinegar

6 tablespoons brown sugar

1 tablespoon lemon juice

2 cherry, bird or other small hot peppers, cored and chopped

Salt and freshly ground pepper to taste

1/4 cup raisins

In a large enamel pot, bring the tomatoes, onion, garlic and vinegar to a boil over medium heat. Turn the heat to low and cook for 15 minutes. Stir in the sugar, lemon juice, chopped hot peppers, salt and freshly ground black pepper to taste and raisins, and continue to cook for 10 minutes or until the mixture is slightly thickened. Refrigerate in a container until ready to use.

For the burgers:

2 pounds ground beef

1 egg

1/4 cup dried bread crumbs

1 bunch chives, finely chopped

Salt and freshly ground black pepper to taste

1/4 pound blue cheese, crumbled

8 onion rolls, split

Prepare a charcoal grill, making sure the coals are very hot before cooking the burgers.

In a bowl, mix together the ground beef, egg, bread crumbs, chopped chives, and salt and freshly ground black pepper. Form the meat mixture into 8 patties, making sure to refrigerate them if not cooking them immediately.

When the coals are hot, place the burgers on the grill and cook approximately 4 minutes per side or until they are thoroughly cooked. Remove
from the grill and place in the split rolls. Garnish with the crumbled blue cheese and the tomato concasse. Serve at once.

Makes 8 hamburgers.