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Recipe

Beef Burgers with Blue Cheese and Caramelized Onions

Scott Phillips

Servings: 4

Salty blue cheese, sweet onions, and juicy beef are a classic and addictive combination. Cooking the onions is the most time-consuming part of this recipe, but be patient: It’s worth it to coax out their deep, earthy flavor.

Ingredients

  • 2 Tbs. unsalted butter
  • 2 medium yellow onions, chopped (about 2 cups)
  • 1-1/2 lb. ground beef (preferably 85% lean)
  • 1 Tbs. chopped fresh tarragon
  • 1 Tbs. Dijon mustard
  • 1 Tbs. Worcestershire sauce (preferably Lea & Perrins)
  • Vegetable oil, for the grill
  • 4 oz. blue cheese, crumbled (about 1 cup)
  • 4 brioche or challah rolls, split

Nutritional Information

      Calories (kcal) : 820
      Fat Calories (kcal): 470
      Fat (g): 52
      Saturated Fat (g): 28
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 280
      Sodium (mg): 1000
      Carbohydrates (g): 42
      Fiber (g): 2
      Protein (g): 45

Preparation

  • Prepare a medium-high gas or charcoal grill fire.
  • Melt the butter in a 12-inch skillet over medium-low heat. Add the onions and cook, stirring often, until golden and soft, about 20 minutes; reduce the heat to low if the onions begin to brown too quickly.
  • Meanwhile, in a large bowl, thoroughly mix the beef, tarragon, mustard, and Worcestershire sauce with your hands. Form the mixture into four 1/2-inch-thick patties.
  • Oil the grill grate. Grill the burgers, covered, for 3 minutes. Flip the burgers and top with the cheese. Cover and continue to cook until an instant-read thermometer inserted into a burger registers 130°F for medium rare, about 4 minutes more, or 145°F for medium, about 6 minutes more.
  • When the burgers are nearly done, toast the rolls cut side down on the grill until browned and heated through, 1 to 2 minutes. Serve the burgers in the rolls, topped with the caramelized onions.

For your Memorial Day cookout, serve these burgers with Chopped Vegetable & Couscous Salad or Grilled Fingerling Potato Salad. Mini Mixed-Berry Tarts make for a patriotic dessert.

Reviews

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Reviews

  • ShannonJoe1 | 05/24/2015

    Best beef burgers we have ever made.

  • desertsage | 06/17/2013

    Surprisingly good flavor combination. I used grass fed beef and it came out wonderfully.

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