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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.


  • 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


  • 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.


Rate or Review

Reviews (7 reviews)

  • butterscotch | 11/22/2019

    We like these burgers very much, especially the onion-blue cheese topping (Gorgonzola is our blue cheese of choice). For me, it's the cheese and onions that are key, not the tarragon, which I often replace with another herb like thyme or rosemary.

  • User avater
    RobinAClarke | 10/26/2018


  • 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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