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Recipe by Jamie Purviance

Blue Cheese Burgers with Red Wine Onions

Print

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    10 mins

People
Serves 4
Prep Time
15 mins
Grilling Time
10 mins

the Ingredients

20151023095356 Row Redmeat 94
  • 2 tablespoons olive oil
  • 1 medium red onion, cut into thin half-moons
  • ½ cup dry red wine
  • ¼ teaspoon dried thyme
  • Kosher salt
  • Freshly ground black pepper
  • 1½ pound ground chuck (80% lean)
  • ½ teaspoon smoked paprika
  • 4 ounces blue cheese, preferably Blue Castello®, cut into 4 slices
  • 4 soft hamburger buns, split
  • 1 cup mixed baby greens

Instructions

  • 01 In a large skillet over medium-high heat on the stove, warm the oil. Add the onion and cook for 3 minutes, stirring occasionally, until lightly browned. Reduce the heat to medium-low and cook another 5 minutes, stirring occasionally, or until well softened. Add the wine, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a simmer. Reduce the heat, and simmer until the liquid reduces to a glaze and the onions are very tender, about 10 minutes, stirring often. Remove from the heat and cover to keep warm.
  • 02 Prepare the grill for direct cooking over medium-high heat (400° to 500°F). 
  • 03 In a medium bowl mix the ground chuck, paprika, ½ teaspoon salt, and ½ teaspoon pepper. Gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from doming as they cook. Refrigerate the patties until ready to grill.
  • 04 Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat. 
  • 05 Build each burger on a bun with a patty, caramelized onions, and baby greens. Serve right away.
Ingredients
Instructions

  • the Ingredients

    20151023095356 Row Redmeat 94
    • 2 tablespoons olive oil
    • 1 medium red onion, cut into thin half-moons
    • ½ cup dry red wine
    • ¼ teaspoon dried thyme
    • Kosher salt
    • Freshly ground black pepper
    • 1½ pound ground chuck (80% lean)
    • ½ teaspoon smoked paprika
    • 4 ounces blue cheese, preferably Blue Castello®, cut into 4 slices
    • 4 soft hamburger buns, split
    • 1 cup mixed baby greens

  • Instructions

    • 01 In a large skillet over medium-high heat on the stove, warm the oil. Add the onion and cook for 3 minutes, stirring occasionally, until lightly browned. Reduce the heat to medium-low and cook another 5 minutes, stirring occasionally, or until well softened. Add the wine, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a simmer. Reduce the heat, and simmer until the liquid reduces to a glaze and the onions are very tender, about 10 minutes, stirring often. Remove from the heat and cover to keep warm.
    • 02 Prepare the grill for direct cooking over medium-high heat (400° to 500°F). 
    • 03 In a medium bowl mix the ground chuck, paprika, ½ teaspoon salt, and ½ teaspoon pepper. Gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from doming as they cook. Refrigerate the patties until ready to grill.
    • 04 Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat. 
    • 05 Build each burger on a bun with a patty, caramelized onions, and baby greens. Serve right away.

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