Sirloin burger with Red Wine Caramelized Onions and Danish Blue Cheese.
For this burger I use Danish Blue Cheese. It is a semi-soft, creamy cheese made from cow's milk. Compared to the powerful flavor of a Roquefort, this is considered a mild blue cheese. It's commonly sold in wedges. Because I enjoy all the flavors of this burger I don't want the blue cheese to be all that I taste. The Danish Blue allows you to enjoy all the flavors of this burger!
Serve this burger with a side of grilled potatoes and a nice salad with a strong tangy dijon garlic lemon basil vinaigrette salad dressing. For those of you who know me measurements of ingredients is not what I do. So for this recipe put a little dijon mustard in a blender, add lemon juice, a couple garlic cloves, some basil, olive oil and s&p. Blend until smooth. Taste it. If you like it great! If not add more of what you want to taste more of. This salad dressing should be TANGY to match with all the strong flavors of this meal. So don't add too much olive oil. Whats too much? I don't know. Just remember you can always add more but you can't subtract it once it has been added.
Red Wine Caramelized Onions, Soft Gorgonzola Cheese Burgers
2 teaspoons olive oil
1 large sweet onion
1 T sugar
1/8 teaspoon kosher salt
Black pepper to taste
1/4 cup red wine
4 ounces soft gorgonzola cheese
1/2 teaspoon fresh thyme, chopped
1 pound lean ground beef
1/2 teaspoon kosher salt
Black pepper to taste
4 hamburger buns
arugula or mixed greens
Assembling the Burgers
In a medium sized saute pan heat the oil over medium high heat.
While the oil is heating, thinly slice the onion.
Once the pan is hot add in the sliced onions, salt, and black pepper.
Saute the onion for a couple minutes then add in the sugar.
Turn the heat down to medium and continue to cook the onions until they soften and turn golden brown in color, about 10 - 15 minutes.
Add the wine into the onions and sauce until the wine is reduced, then remove them from the heat.
Heat the grill to medium high heat and oil the grates to prevent the burgers from sticking..
Form the meat into 4 patties being careful not to overwork the meat.
Grill the burger on each side for 4-6 minutes or until they reach an internal temperature of 130-145 degrees .
Remove the burgers from the grill and toast the buns if desired.
Place a burger on the bottom half of each bun and top it with some of the caramelized onions and arugula.
Place a thick slice of the creamy gorgonzola cheese on the top half of each of the 4 buns.