A big juicy burger is hard to beat, especially during the summer when the outdoor grill is king. At my house, I prefer grilling in the summer because I don’t want to heat up my house with stove top or oven cooking. Plus, the grill usually means quick and easy, and not much cleanup.
These blue cheese burgers were delish! Grilling the onion outside on the grill was nice and easy, and I liked the technique of throwing them in a large Ziploc bag with some sherry vinegar and thyme. It softened them up and gave them great added flavor!
I really liked this technique of putting the grilled onions into the zip top bag to allow to steam. It keeps you from using added fat to saute them to the right softness. The steaming does it for you. Also, the vinegar and thyme give a full flavor punch that you might be missing from all that butter.
These blue cheese burgers were very good! My kids were asking for seconds!
Burgers with Blue Cheese Mayo and Sherry Vidalia Onions
Author: Jennifer Locklin
Serves: 4 burgers
- ½ cup (2 ounces) crumbled blue cheese
- ¼ cup canola mayonnaise
- 2 teaspoons chopped fresh thyme, divided
- ¼ teaspoon Tabasco
- 1 pound lean ground sirloin
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon steak sauce (used: A1)
- 2 teaspoons coarse black pepper, divided
- ⅛ teaspoon kosher salt
- ½ teaspoon extra-virgin olive oil
- 4 (1/4-inch-thick) slices Vidalia or other sweet onion
- 1 (16 oz) pkg sliced baby bella mushrooms, optional
- Cooking spray
- 2 teaspoons sherry vinegar
- 4 (1½-ounce) whole-wheat hamburger buns, toasted
- Preheat grill to medium-high heat.
- Combine ½ cup blue cheese, mayonnaise, 1 teaspoon thyme, and Tabasco sauce in a small bowl; stir well and set aside.
- In a medium bowl, combine ground beef, soy sauce, Worcestershire sauce, steak sauce, and 1 teaspoon pepper. Mix well. Divide beef into 4 equal portions, shaping each portion into a ½-inch-thick patty. Sprinkle beef evenly with 1 teaspoon black pepper and salt.
- Brush oil evenly over both sides of onion slices; sprinkle lightly with salt and pepper. Place the patties and onions on grill rack coated with cooking spray; cover and grill for 3 to 4 minutes on each side. Meanwhile, in a grill pan sprayed with cooking spray, quickly saute mushrooms.
- Set patties aside; keep warm. Place onion slices and sauteed mushrooms in a zip-top plastic bag with vinegar and thyme; seal. Let stand 5 minutes.
- Spread cut sides of buns evenly with mayonnaise mixture. Arrange lettuce and tomato on bottom half of each bun; top with 1 patty, ¼ of onion and mushroom mixture, and bun top.
Adapted from Cooking Light