I love blue cheese on a burger, but I like it melty and unctuous, not crumbled on top as an afterthought, which can leave the blue cheese tasting harsh. Though it’s not as healthy as the simple sirloin burger, blending it with cream cheese and grilling onions on the side does make for mellow, sweet perfection. I like mine with nothing more than a slather of Dijon mustard and some dill pickles on the side. Makes 4 burgers.
What you Need:
Next:
1. Preheat a gas grill on high with the lid down for 10 minutes or prepare a hot charcoal fire.
2. Peel the onion and slice into rings ½-inch thick. Brush each slice with olive oil and sprinkle lightly with kosher salt. Blend the blue and cream cheese with pepper and a sprinkle of salt in a small bowl.
3. Form the meat into eight patties about 5 inches in diameter. Spoon a quarter of the cheese mixture into the center of four patties and spread lightly, leaving at least half an inch rim. Top with the remaining patties and pinch the edges to seal. Sprinkle lightly with kosher salt.
4. Grill the onions over direct heat – just lay the whole slices directly on the grill, and cook for about 5 minutes per side, using large tongs to turn. They will tend to fall apart, so you may want to also use a spatula, but the rings will hold their shape just enough not to fall through the grill rack, even as they soften. Remove to a platter when tender and golden brown, and drizzle with balsamic vinegar if using.
5. Lay the burgers over direct heat and cook according to the directions and times in the first recipe.
6. Top each burger with a tangle of grilled onion.
What you Need:
- 1 large sweet onion, such as Walla Walla or Vidalia
- Olive oil
- Kosher salt
- ¼ cup crumbled blue cheese (about 2 ounces)
- ¼ cup cream cheese (about 2 ounces)
- Freshly ground black pepper
- 1 ½ pounds ground sirloin
- 1 tablespoon balsamic vinegar (optional)
Next:
1. Preheat a gas grill on high with the lid down for 10 minutes or prepare a hot charcoal fire.
2. Peel the onion and slice into rings ½-inch thick. Brush each slice with olive oil and sprinkle lightly with kosher salt. Blend the blue and cream cheese with pepper and a sprinkle of salt in a small bowl.
3. Form the meat into eight patties about 5 inches in diameter. Spoon a quarter of the cheese mixture into the center of four patties and spread lightly, leaving at least half an inch rim. Top with the remaining patties and pinch the edges to seal. Sprinkle lightly with kosher salt.
4. Grill the onions over direct heat – just lay the whole slices directly on the grill, and cook for about 5 minutes per side, using large tongs to turn. They will tend to fall apart, so you may want to also use a spatula, but the rings will hold their shape just enough not to fall through the grill rack, even as they soften. Remove to a platter when tender and golden brown, and drizzle with balsamic vinegar if using.
5. Lay the burgers over direct heat and cook according to the directions and times in the first recipe.
6. Top each burger with a tangle of grilled onion.
None
Dutch Oven
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