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Burgers with Blue Cheese Mayo and Sherry Vidalia Onions

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 45 mins
Total time 45 mins
Yield 4 servings (serving size: 1 burger)
Sharp cheese plays against sweet onions in a seriously delicious sandwich, made lighter with lean beef.

Ingredients

  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/4 cup canola mayonnaise
  • 2 teaspoons chopped fresh thyme, divided
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1 pound lean ground sirloin
  • 1 teaspoon freshly ground black pepper, divided
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon extra-virgin olive oil
  • 4 (1/4-inch-thick) slices Vidalia or other sweet onion
  • Cooking spray
  • 2 teaspoons sherry vinegar
  • 4 (1 1/2-ounce) 100% whole-wheat hamburger buns with sesame seeds, toasted
  • 4 (1/4-inch-thick) slices tomato
  • 2 cups loosely packed arugula

Nutrition Information

  • calories 420
  • fat 21.8 g
  • satfat 5.1 g
  • monofat 10.6 g
  • polyfat 5.2 g
  • protein 31.5 g
  • carbohydrate 26.7 g
  • fiber 4.2 g
  • cholesterol 76 mg
  • iron 3.2 mg
  • sodium 623 mg
  • calcium 149 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Combine 1/2 cup blue cheese, mayonnaise, 1 teaspoon thyme, and hot pepper sauce in a small bowl; stir well.

  3. Divide beef into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Sprinkle beef evenly with 1/2 teaspoon black pepper and salt.

  4. Brush oil evenly over both sides of onion slices; sprinkle with remaining 1/2 teaspoon pepper. Place the patties and onions on grill rack coated with cooking spray; cover and grill for 3 minutes on each side. Set patties aside; keep warm. Place onion slices in a zip-top plastic bag; seal. Let stand 5 minutes; toss with remaining 1 teaspoon thyme and vinegar.

  5. Spread cut sides of buns evenly with mayonnaise mixture. Arrange 1/2 cup arugula on bottom half of each bun; top with 1 patty, 1 onion slice, and bun top.