Is This Your Chard? Burger

Good burger. Will make again. Cheese, sauteed greens, and caramelized onions combine to make a soft, succulent topping for a burger perfect for a winter's night.

Also a very forgiving concept - I used spinach instead of Swiss chard, which worked well, and American cheese instead of chevre, which played the role like a pretty good understudy. I only used half the red wine vinegar called for, because I wasn't sure how close I was to the right amount of greens; in retrospect I could have used a heavier hand. The recipe calls for serving on French rolls; a nice chewy-crunchy bread would have been better. But on a standard hamburger roll, they were still good burgers.