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Beef Burgers with Blue Cheese and Caramelized Onions


Serves 4

  • by from Fine Cooking
    Issue 117

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.

  • 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

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.

Serving Suggestions

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.

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

Photo: Scott Phillips

Best beef burgers we have ever made.

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

These are fantastic; juicy, flavorful, easy. I make a quadruple batch of the meat and apportion it out into gallon-sized freezer bags to have at the ready for week-night grilling. If time is short, these are still great without the onions. (I make with ground turkey, btw.)

Good but not great. Too dry for us, needs a light spread or sauce to make it better. I followed recipe with only deviation being that I used onion buns. Don't think I'll make again, to be honest.

this was a grand surprise. the tarragon is a spice that i would not have used in a burger but the first bite was amazing. i will do this again for partys and my family. rtg

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