Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mixed into the patties to help keep the lean beef moist.
5 teaspoons olive oil, divided
4 cups thinly sliced red onion
1 1/2 teaspoons chopped fresh thyme
1/2 cup cabernet sauvignon or other dry red wine
2 tablespoons balsamic vinegar
3/4 teaspoon salt, divided
1 (8-ounce) package sliced mushrooms
1 1/2 pounds ground sirloin
1/3 cup light mayonnaise
1 ounce blue cheese, crumbled (about 1/4 cup)
1 garlic clove, minced
6 (1 1/2-ounce) whole-wheat hamburger buns
1 1/2 cups baby arugula
How to Make It
Heat a large nonstick skillet over medium-low heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add onion and thyme; cook 17 minutes or until golden and very tender, stirring occasionally. Increase the heat to medium-high; add wine, vinegar, and 1/4 teaspoon salt. Cook for 6 minutes or until the liquid almost evaporates, stirring occasionally. Remove onion mixture from pan.
Wipe pan clean with paper towels. Heat pan over medium-high heat. Add the remaining 3 teaspoons oil to pan; swirl to coat. Add mushrooms and 1/4 teaspoon salt; sauté for 8 minutes or until mushrooms brown and liquid mostly evaporates.
Preheat grill to medium-high heat.
Coarsely chop 1 cup onion mixture, and stir chopped onion mixture into beef. Divide the beef mixture into 6 equal portions, gently shaping each into a 1-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle the patties with remaining 1/4 teaspoon salt. Place patties on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until done.
Combine mayonnaise, blue cheese, and garlic in a bowl, and mash well with a fork. Spread the top halves of buns evenly with mayonnaise mixture. Arrange 1/4 cup arugula on bottom half of each bun; top each bottom half of bun with 1 patty, about 2 tablespoons remaining onion mixture, about 1/4 cup mushrooms, and top half of bun.
This is a great recipe for burgers! I did not add the mushrooms because of an allergy but based on some of the reviews the mushrooms weren't needed. I did everything else as written. My husband thought that the onions mixed into the meat kept the burgers moist. I would serve these to company.
I've always wanted to try making my own burgers and I was looking for something different. These burgers were amazing! I used regular ground beef and regular onions, also I did not make the mayo dressing that went on top. I was serving a large crowd and did not want to dictate what went on everyone's burger. Everyone raved about the burgers and those that added the extra onions on top loved them! This was a great burger and I now have an excellent burger reputation!
Sweet burger, pretty good with restaurant-style presentation. Prepped the onions, mushrooms & mayo spread earlier in the afternoon. We started with 4c of raw onion but somehow after cooking ended up with less than the 2c we were supposed to have, so slightly reduced the amount added to the beef. Nice to brown the mushrooms, good flavor. Subbed thin-sliced mixed greens for the arugula, otherwise made to recipe. Grown-up burgers, would be great for guests.
These burgers were super delicious, I would serve these to guests. I sautéed the mushrooms with a clove of garlic; we thought the mushrooms added a lot of flavor. I made a watermelon, cilantro, red onion and jalapeño salad to accompany these burgers-a perfect side to a delicious summer meal.
These are great--household loved them! I didn't have enough onions to go into the beef and on top, so I left out the onions as topping. Otherwise followed the recipe. I'm not a fan of mushrooms myself but even I enjoyed them on this burger. Served these alongside Alexia's Sweet Potato Puffs. I will definitely make these again.
These were wonderful! I had a little less than 1 1/2 lbs. meat, so I made them into 5 patties instead of 6. The onions were great, with the red wine and balsamic; could've had done with less than 4 cups of onions, though, as we had a fair amount left over. Didn't feel the mushrooms really added that much. I used reduced fat blue cheese. The onions made this burger! Will definitely make again.