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Cabernet-Balsamic Burgers with Sautéed Mushrooms & Onions

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Total time 57 mins
Yield Serves 6 (serving size: 1 burger)
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.

Ingredients

  • 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
  • Cooking spray
  • 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

Nutrition Information

  • calories 395
  • fat 17.1 g
  • satfat 4.6 g
  • monofat 6.8 g
  • polyfat 4.3 g
  • protein 29.2 g
  • carbohydrate 33 g
  • fiber 5 g
  • cholesterol 69 mg
  • iron 3.4 mg
  • sodium 756 mg
  • calcium 106 mg

How to Make It

  1. 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.

  2. 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.

  3. Preheat grill to medium-high heat.

  4. 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.

  5. 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.