This burger is topped with buttery blue cheese, spicy arugula and sweet-n-spicy onions. It’s a combo that can’t be beat, but it can be matched. Check out the pasta salad below.
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons butter
- 1 large onion, sliced
- Salt and freshly ground black pepper
- 1 tablespoon brown sugar
- Splash water
- 1/4 cup spicy brown mustard
- 1 1/2 pounds ground sirloin
- 2 cloves garlic, grated
- 3 tablespoons Worcestershire sauce, eyeball it
- A handful fresh parsley, finely chopped
- 1/2 pound Cambazola blue cheese, thinly sliced
- 4 crusty rolls, split, lightly toasted
- 2 handfuls arugula leaves, coarsely chopped
Instructions
- Heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onions, season with salt and pepper and cook until caramelized and sweet, about 20 minutes. Stir sugar and water into onions then add mustard, combine and turn off heat.
- Combine meat with garlic, Worcestershire, parsley, salt and pepper, form 4 patties thinner at the center and thicker at the edges for even cooking. Also, the burgers will bulge as they cook, this will give the cooked burgers an even thickness. Cook patties 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties, 1 to 2 minutes more for burgers that are medium well. In the last minute of cooking time, top burgers with a few slices of Cambozola blue.
- Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 891 |
| Total Fat | 56 g |
| Saturated Fat | 25 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 53 g |
| Cholesterol | 190 mg |
| Sodium | 1348 mg |
Reviews
This was a very good Burger. This just wasn’t mind blowing.
Good burger. They would make great sliders for a party, too. The onions & mustard would be delish on any burger.
Wow, this is one awesome grown-up burger! Any kind of tasty cheese is great – whatever blue has a good price, or the kids like it with cheddar or smoky gouda. I also like to dress the arugula with a bit of lemon juice, EVOO, salt and pepper before putting it on the burger. I agree that less mustard is plenty. The onions are delicious and will work well on hot dogs too. We’re so lucky in LA we can grill burgers in November! Will be making these again for sure!
I made this burger with a BURGER POCKET PRESS,that I found on the net. I put the glazed onions and the blue cheese in the pocket of the burger and then the top to seal it. AWESOME.
The flavors in this dish are really spot on and blend perfectly, although unless you LOVE mustard 1/4 cup is way too much. I probably used 1-2 tablespoons and that was plenty, more and the onions would have been swimming in it.
I love these. The only thing I did differently is leave out the mustard from the onions. For a complete review, go to http://bestfoodforward1.blogspot.com/.
A perfect blend of everything: onion, blue cheese, meat flavoring. It’s delicious. It’s mild, sweet and bold and all together good.
Saw Rachel make this and they looked so good I had to try them. We made them for company and cooked them on the grill. Everyone said they were the best burgers ever! (Used Alton Browns No Knead Bread recipe to make homemade buns) These burgers are perfectly balanced with the peppery arugula, sweet onions, and the creamy, but, slight bite of the cheese. Don’t let the price of the cheese scare you – you don’t need a lot. We will be making them again and again, I’m sure.
Fantastic!! My husband and I are both not big onion fans but we loved the onions in this recipe. Thanks for the awesome recipe!!
My husband loves blue cheese but I’m not a big fan. On the episode she mentions that the cheese tastes like a blend of blue cheese and brie (MY favorite) so I thought I’d give it a try. We both loved it. The cheese is tangy without being overwhelming and blends beautifully with the other flavors. The burger itself was moist and flavorful. We were done well within 30 minutes with only one skillet and one bowl dirty! This is my kind of meal. Thank you, Rachel!