blue cheese burger

Use a cast iron skillet for a delicious, juicy burger, and up the flavor by adding blue cheese, caramelized onions and arugula

Blue Cheese, Caramelized Onion, Arugula Burger

beef (lean)

blue cheese (crumbles)

tsp salt

tsp black pepper

tsp worcestershire sauce

TBSP butter (or oil)

onions (sliced)

arugula

blue cheese (divided)

hamburger buns (whole grain, optional)

Gently stir together beef, 1/4 cup blue cheese, salt, black pepper, and worcestershire sauce just until incorporated.

Shape into 4 thin patties, and refrigerate.

For the burgers:

Heat a cast iron skillet until hot over medium heat. Add the butter (or oil) to a large cast iron skillet, and add the onions.&nbsp;

Stir well, breaking up the onions and coating the onions in the butter.

Cook for 10 minutes. Stir and reduce heat to medium-low. Cook for another 25-35 minutes, stirring every 5-10 minutes, until golden brown. Remove the onions from the skillet and set aside.

For the onions:

Add the oil to the skillet and turn the heat to medium-high. Place the burgers in the hot skillet and cook for about 3-5 minutes until the burger easily releases.

Flip the burger and reduce heat to medium. Cook until the burger reaches desired doneness. (Note: I cooked mine about 5-8 minutes for a medium/medium-well burger)

Remove from heat and let rest a few minutes before serving

Make the burgers:

Serve each burger with about 1 tablespoon blue cheese, 1/4 cup onions and 1/4 cup arugula with or without a hamburger bun. Enjoy!

To serve:

https://www.youtube.com/watch?v=bnsWz6KIU7A

Recipe: https://memeinge.com/blog/blue-cheese-caramelized-onion-arugula-burger/

Blue Cheese Burgers

Healthy black bean and beef patties are the foundation for this blue cheese burger recipe topped with sweet caramelized onion marmalade.

Blue Cheese Burger

red onion (thinly sliced (about 2 cups))

extra virgin olive oil

brown sugar

salt

balsamic vinegar

black beans ((15 ounces) rinsed and drained)

extra virgin olive oil (plus extra for brushing skillet)

Dijon mustard (divided)

garlic powder

black pepper

Worcestershire sauce

90% beef

Gorgonzola cheese (or other mild blue cheese, crumbled)

wheat hamburger buns (lightly toasted)

Saute

To prepare the onion marmalade, heat 1 tablespoon olive oil in a large skillet over medium high. Add onions, brown sugar, and salt. Sauté for 15 minutes, stirring occasionally, until dark golden brown and tender. Add balsamic vinegar and cook 2 additional minutes. Set aside.

Preheat

Meanwhile, heat a large oven proof skillet over medium high. Place rack in the upper third of your oven and set oven broiler to high.

Next, prepare the burger patties by mashing the black beans in a large bowl. Add beaten egg, 3 tablespoons extra virgin olive oil, 1 tablespoon Dijon mustard, garlic powder, salt, pepper, and worcestershire. Mix until incorporated.

Add beef and stir in gently with a fork, being careful not to compress the meat. Divide the mixture into 6 portions and shape into approximately 3 1/2 inch-wide patties. Brush each side of the patties with remaining mustard.

Cook

Brush the skillet with extra virgin olive oil to prevent sticking. Add the burgers to the skillet and cook for 3-4 minutes, until the mustard forms a golden crust. Flip, top with blue cheese, then cook for 3 additional minutes, longer if you prefer the burgers more well done.

During the last moments of cooking, place the skillet under the oven broiler for 30 seconds to finish melting the blue cheese.

Top blue cheese burgers with a heaping spoonful of onion marmalade and serve immediately on toasted buns.

The ultimate burger with blue cheese and wine caramelized onions, mushrooms and sweet burst cherry tomatoes.

Burger with Blue Cheese and Caramelized Onions

1/2-3/4 lb ground beef

blue cheese (crumbled)

onion

button or cremini mushrooms (sliced thin)

Tb butter

red wine

cherry tomatoes

garlic

brioche buns

Salt and pepper (to taste)

Olive oil (for drizzling)

mayonnaise

ketchup

Tb sriracha

horseradish

Form ground beef into 2 patties, lightly working the meat together. Make a small indent with your thumb in the middle of the burger. Season with salt and pepper on both sides. Set aside.

In a large skillet, drizzle with olive oil and add butter. Add sliced onions and begin to cook on medium heat until the onions begin to soften, about 5-6 minutes. Next add the sliced mushrooms and season with salt and pepper, Cook for an additional 3-4 minutes until the mushrooms begin to soften. Next and the red wine and turn up the heat a bit to cook off the alcohol and reduce the wine. Continue cooking on medium until the onions and mushrooms are fork tender but still have a nice bite. taste for seasoning.

In another small skillet, drizzle olive oil and add the cherry tomtoes and garlic cloves. Season with salt and pepper. Cook on high until the tomatoes begin to blister and are tender. When done, set aside.

Next, cook the burgers on medium-high grill for 4-5 minutes on each side or until desired doneness. Top with blue cheese for the last minute, covering so the cheese melts. Rest burgers on a plate and while the burgers are resting, grill the insides of the brioche buns.

To make the spicy sauce, mix all ingredients together.

To build your burger, spread some spicy sauce on the bottom bun, add tomatoes, burger and top with caramelized onions and mushrooms.

This blue cheese and bacon smash burger consists of two caramelised beef patties – each topped with a rich blue cheese sauce – on a bed of earthy beetroot and finished off with sticky, salty bacon jam. It’s the smash burger of dreams! Australians and Kiwis know that beetroot in a burger can only lead to greatness&#8230; Find our ultimate burger recipe here.

Blue cheese and bacon smash burger

beef mince (20% fat)

sesame burger buns, sliced open

Olive oil

beetroot,

gherkins,

For the bacon jam

smoked streaky bacon, finely chopped

shallot, finely chopped

light soft brown sugar

milliliters cider vinegar

For the blue cheese sauce

blue cheese, crumbled (any blue cheese will do)

tbsp soured cream

garlic clove, crushed

tsp cider vinegar

To make the bacon jam, put the bacon in a small pan over a low-medium heat. Cook for 5 minutes, stirring occasionally, then add the shallot. Cook for another 5-10 minutes until the bacon is crisp and the shallot has softened, then add the sugar and vinegar. Cook for 4-6 minutes until sticky, then keep warm over a very low heat.

For the sauce, mix together all the ingredients until combined with just a few chunks of blue cheese showing. Taste, then season with salt and pepper.

Put a wide cast-iron or stainless steel frying pan over a medium heat and wait for it to heat up. Meanwhile, divide the mince into 4 equal balls. Flatten the balls slightly to make them into thick pucks. Lightly toast the cut sides of the buns in the dry pan, then set aside.

Drizzle a little oil into the pan. Put the pucks in the frying pan, spaced out as far as possible. Use 2 frying pans or work in batches if needed. Using a metal spatula and a rolling pin (or a metal press, if you have one), flatten/smash the pucks into thin patties, pressing down hard and getting them as thin as possible. Season liberally with salt and pepper and cook for 2 minutes, pressing the patties back down if they start to rise in the centre.

Use a metal spatula to scrape the patties off the pan and flip them, season with a touch more salt and lots more pepper, then pour half the blue cheese sauce over each. Cook for another 2 minutes, then scrape them up and set aside.

Spread the bacon jam onto the base of the buns, top with the beetroot slices then put 2 patties on each bun base, sauce-side up. Top with the sliced gherkin, put the bun lid on top and wrap the burgers in foil. Leave for a few minutes for the flavours to meld, then unwrap and enjoy.

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The most viewed blue cheese burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine