Blue Cheese Burges

Burgers can be so much more than burgers with recipes like this. I guess that's what happens when you go and make a red wine onion jam topping. Some burger sophistication? Maybe for a minute, but that disappears when you make a mess while trying to inhale your burger. Not the best meal for a first date.

Blue Cheese Burgers with Red Wine-Onion Jam

source: adapted from Bobby Flay, Grill It!, pages 50-51

• 1 1/2 lbs ground sirloin
• canola oil
• Kosher salt and freshly ground pepper
• 4 oz Gorgonzola, cut into 4 slices
• 2 tbsp unsalted butter, softened
• 4 hamburger buns or kaiser rolls, split
• Red Wine-Onion Jam (recipe follows)

1. Heat your grill to high.
2. Shape the meat into 4 burgers, each 1 inch thick.  Brush with oil and season liberally with salt and pepper on both sides.  Place the burgers on the grill and grill until golden brown and slightly charred, 3-4 minutes.  Turn the burgers over and continue grilling to medium, about 3 minutes longer.  During the last minute of cooking, place a slice of cheese on top of each burger, close the cover of the grill, and allow the cheese to melt.  Remove the burgers to a plate and let rest while you grill the buns.
3. Butter the cut sides of the buns and season with salt and pepper.  Place on the grill, butter side down, and grill until lightly golden brown, about 30 seconds.
4. Place the burgers on top of the buns and spoon some of the onion jam on each burger.  Top with the bun tops and serve immediately.

Red Wine-Onion Jam

Make 3/4 cup

• 2 tbsp olive oil
• 2 medium red onions, halved and thinly sliced
• 1 cup dry red wine
• 2 tbsp red wine vinegar
• 1 tbsp honey
• 2 tsp finely chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper

Heat the oil in a medium sauté pan on the grates of the grill or on a stovetop over medium-low heat.  Add the onion and cook until soft, stirring occastionally, about 10 minutes.  Add the wine, vinegar, honey, and thyme and simmer, stirring occasionally, until the liquid has evaporated, 5 to 7 minutes.  Season with salt and pepper.  Remove from the heat and let cool to room temperature.  The jam can be made 2 days in advance and stored in an airtight container in the refrigerator.  Bring to room temperature before serving.

The grilled corn salad and the zucchini were tasty too!

3 years ago: Chase Manhatten

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