Blue Cheese Burger
This Blue Cheese Burger is SO FLAVORFUL! Juicy beef and black bean patties topped with tangy Gorgonzola, caramelized onions, and sautéed mushrooms on toasted whole wheat buns.
Servings: 6 servings
Ingredients
Caramelized Onions
- 1 large red onion thinly sliced (about 2 cups)
- 1 tablespoon extra virgin olive oil for cooking the onions
- 2 teaspoons brown sugar adds sweetness to the onions
- 0.5 teaspoon kosher salt seasoning for onions
- 2 tablespoons balsamic vinegar gives the onions a tangy finish
Burger Patties
- 1 can black beans (15 ounces), rinsed and drained – moisture and texture for patties
- 1 large egg beaten – binder for patties
- 3 tablespoons extra virgin olive oil for cooking patties and mushrooms
- 3 tablespoons Dijon mustard divided – flavor enhancer for patties and spread
- 2 teaspoons garlic powder seasoning for patties
- 1 teaspoon kosher salt seasoning for patties
- 1 teaspoon ground black pepper seasoning for patties
- 1 teaspoon Worcestershire sauce adds umami depth
- 1 pound 90% lean ground beef the burger base
- 8 ounces Gorgonzola cheese or other mild blue cheese, crumbled – the star topping
- 6 whole whole wheat hamburger buns lightly toasted – the sandwich vessel
- Sautéed mushrooms optional but highly recommended for extra flavor and texture
Instructions
Caramelize the Red Onions
- In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the thinly sliced red onions, sprinkle with 2 teaspoons brown sugar and ½ teaspoon kosher salt. Stir frequently as the onions soften and turn golden brown, about 15 minutes. Once caramelized, pour in 2 tablespoons of balsamic vinegar, stir to coat, and cook for another 2 minutes. Remove from heat and set aside.
Prepare the Sautéed Mushrooms
- In the same skillet, add a little extra olive oil and toss in your sliced mushrooms. Cook over medium heat until tender and browned, about 5-7 minutes. Season lightly with salt and pepper. Remove from the skillet and set aside.
Mix the Burger Patties
- In a large bowl, mash the rinsed and drained black beans slightly with a fork or potato masher – you want some texture but no whole beans. Add 1 pound of lean ground beef, 1 beaten egg, 2 teaspoons garlic powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 2 tablespoons of Dijon mustard. Mix gently but thoroughly; overmixing can lead to dense patties.
Form and Cook the Patties
- Divide the mixture into 6 equal portions and form into patties roughly the size of your buns. Heat 3 tablespoons of olive oil in your skillet over medium-high heat. Brush the skillet lightly with oil to prevent sticking.
- Cook the patties for about 4-5 minutes on one side, then flip and immediately sprinkle crumbled Gorgonzola cheese on top. Cover the skillet with a lid or foil to help the cheese melt as the patties finish cooking, another 3-4 minutes. The internal temperature should reach 160°F (71°C).
Toast the Buns and Assemble
- While the patties cook, lightly toast your whole wheat buns in a clean skillet or oven until golden. Spread the remaining tablespoon of Dijon mustard on the bottom halves of the buns.
- Layer the burger patties with melted blue cheese first, then top with the caramelized onions and sautéed mushrooms. Finish with the bun tops and serve immediately.
Equipment
- Large skillet or cast-iron pan
- Mixing Bowls
- Spatula or burger press
- Knife and cutting board
- Brush
- Measuring Spoons
Notes
- Do not overmix the patty ingredients to keep the burgers tender and juicy.
- Cook patties on medium heat to avoid burning while ensuring they are cooked through.
- Caramelize onions slowly for the best sweet and tangy flavor contrast.
- If you dislike Gorgonzola, substitute with a milder blue cheese or creamy feta.
- Store cooked patties in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.