Blue Cheese Burger
The ultimate comfort food, the Blue Cheese Burger is a decadent delight that fuses juicy beef with rich blue cheese and sweet onion marmalade. Perfect for a weeknight dinner or a weekend gathering, this burger is sure to satiate your cravings. Try making it tonight and treat yourself!
Equipment
- Wooden Spoon
- Mixing Bowl
- Skillet
- Chef's Knife
- Oven
Ingredients
- 1 large red onion thinly sliced (about 2 cups)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons brown sugar
- ½ teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 1 can (15 ounces) black beans rinsed and drained
- 1 large egg beaten
- 3 tablespoons extra virgin olive oil plus extra for brushing skillet
- 3 tablespoons Dijon mustard divided
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 pound 90% lean ground beef
- 8 ounces Gorgonzola cheese or other mild blue cheese, crumbled
- 6 whole wheat hamburger buns lightly toasted
- Sautéed Mushrooms optional
Instructions
- To prepare the onion marmalade, heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add the red onions, brown sugar, and kosher salt. Sauté for about 15 minutes, stirring occasionally, until they become dark golden brown and tender. The onions should be slightly caramelized, releasing their natural sweetness. Add the balsamic vinegar and cook for an additional 2 minutes. This will enhance their flavor profile even further. Set this mixture aside.
- Meanwhile, heat a large oven-proof skillet over medium-high heat. Position a rack in the upper third of your oven, setting the oven broiler to high.
- Next, prepare the burger patties by mashing the black beans in a large bowl. This will create a flavorful base. Add the beaten egg, 3 tablespoons extra virgin olive oil, 1 tablespoon Dijon mustard, garlic powder, kosher salt, ground black pepper, and Worcestershire sauce. Mix everything until well incorporated; this mixture will act as a binder for the patties.
- Add the ground beef to the bowl, stirring gently with a fork to combine. Be careful not to compress the meat too much; you want to maintain a tender texture. Divide the mixture into 6 portions and shape each into approximately 3 and a half inch-wide patties. Brush each side of the patties with the remaining Dijon mustard.
- Brush the skillet with extra virgin olive oil to prevent sticking. Add the patties to the skillet and cook for 3 to 4 minutes, until the mustard forms a lovely golden crust. Keep an eye on them; you want a nice sear!
- Once the patties are golden, flip them over and top each with Gorgonzola cheese. Cook for another 3 minutes, or longer if you prefer them well done. At this stage, you can check the internal temperature if you have a meat thermometer; it should be around 160 degrees Fahrenheit for medium.
- In the last moments of cooking, place the skillet under the oven broiler for about 30 seconds to finish melting the blue cheese. This will create a creamy layer of cheese that melds beautifully with the burger.
- Once done, top each blue cheese burger with a heaping spoonful of the onion marmalade, allowing the sweet and savory flavors to combine. Serve these delicious burgers immediately on lightly toasted whole wheat buns for that perfect crunch.
Notes
Keep leftover burgers, deconstructed, in an airtight container for up to 3 days in the fridge. This helps keep everything fresh. Gently warm marmalade in the microwave until heated through. Reheat the burgers in a nonstick skillet with a bit of water, covered to help them steam and not dry out. Cooked burger patties can be frozen for up to 3 months in a freezer-safe container. Let them thaw overnight in the refrigerator before reheating.