Blue Cheese Burger
Beef-and-black-bean burgers topped with melted Gorgonzola and a sweet onion marmalade. Optional sautéed mushrooms can be added when assembling.
Servings: 6 servings
Ingredients
Ingredients
- 1 large red onionthinly sliced about 2 cups
- 1 tablespoonextra virgin olive oil
- 2 teaspoonsbrown sugar
- 1/2 teaspoonkosher salt
- 2 tablespoonsbalsamic vinegar
- 1 canblack beans 15 ounces rinsed and drained
- 1 large eggbeaten
- 3 tablespoonsextra virgin olive oilplus extra for brushing skillet
- 3 tablespoonsDijon mustarddivided
- 2 teaspoonsgarlic powder
- 1 teaspoonkosher salt
- 1 teaspoonground black pepper
- 1 teaspoonWorcestershire sauce
- 1 pound90% lean ground beef
- 8 ouncesGorgonzola cheeseor other mild blue cheese crumbled
- 6 whole wheat hamburger bunslightly toasted
- Sautéed Mushrooms
Instructions
Instructions
- Position an oven rack in the upper third of the oven and set the broiler to high.
- Make the onion marmalade: heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high. Add the thinly sliced red onion, 2 teaspoons brown sugar, and 1/2 teaspoon kosher salt. Sauté, stirring occasionally, about 15 minutes until the onions are dark golden brown and tender. Stir in 2 tablespoons balsamic vinegar and cook 2 more minutes. Transfer the marmalade to a bowl and set aside.
- Rinse and drain the can of black beans. Place the beans in a large bowl and mash them until mostly broken up.
- To the mashed beans add the beaten egg, 3 tablespoons extra virgin olive oil, Dijon mustard (reserve some for brushing the patties), 2 teaspoons garlic powder, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 1 teaspoon Worcestershire sauce. Mix until evenly combined.
- Add the 1 pound ground beef to the bean mixture. Gently stir with a fork just until incorporated, taking care not to overwork or compress the meat.
- Divide the mixture into 6 equal portions and shape each into an approximately 3 1/2-inch-wide patty.
- Brush both sides of each patty with the reserved Dijon mustard.
- Brush a large ovenproof skillet with extra virgin olive oil and heat it over medium-high. Add the patties (do not overcrowd; cook in batches if necessary). Cook 3–4 minutes on the first side, until a golden crust forms.
- Flip the patties, top each immediately with the crumbled Gorgonzola (8 ounces divided among the patties), and cook about 3 more minutes on the second side, or longer if you prefer a more well-done burger.
- During the last moments of cooking, place the skillet under the preheated broiler for about 30 seconds to finish melting the blue cheese—watch closely to avoid burning.
- Lightly toast the 6 whole wheat hamburger buns and keep them warm.
- Assemble: place each patty on a toasted bun, top with a heaping spoonful of the onion marmalade (and sautéed mushrooms, if using), and serve immediately.
Equipment
- Large Skillet
- Ovenproof skillet
- Oven Broiler
- Mixing Bowl
- Spatula
Notes
TO STORE: Keep leftover burgers, deconstructed, in an airtight container for up to 3 days in the fridge. Onion marmalade may be kept in a separate airtight container in the fridge for up to 5 days.
TO REHEAT: Gently warm marmalade in the microwave until heated through. Reheat the burgers in a nonstick skillet with a bit of water, covered to help them steam and not dry out. Top with blue cheese, broil to melt and then serve topped with marmalade on buns.
TO FREEZE: Cooked burger patties may be kept frozen for up to 3 months in a freezer-safe container. Let thaw overnight in the refrigerator prior to reheating.
TO REHEAT: Gently warm marmalade in the microwave until heated through. Reheat the burgers in a nonstick skillet with a bit of water, covered to help them steam and not dry out. Top with blue cheese, broil to melt and then serve topped with marmalade on buns.
TO FREEZE: Cooked burger patties may be kept frozen for up to 3 months in a freezer-safe container. Let thaw overnight in the refrigerator prior to reheating.