Burgers with Blue Cheese Mayo and Sherry Vidalia Onions

Photo: Anna Williams; Styling: Pam Morris
Sharp cheese plays against sweet onions in a seriously delicious sandwich, made lighter with lean beef.

Yield:

4 servings (serving size: 1 burger)

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional 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

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

Preparation

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.

Note:

Tony Rosenfeld,

June 2011