Beef / Burgers & Sandwiches / Grilling / Meat

Blue cheese burgers with red wine-onion jam

 

Finally. A burger on this blog that looks sexy.

Full disclosure: I’ve been busy trying to launch a YouTube channel for the blog. This recipe was the guinea pig. As you can see no video link or huge announcement, it’s safe to say the trial run went a little poorly. Plus I need to lose like a gillion pounds before I’m on camera ever again. Maybe if I stopped eating so many burgers…

But you’re here for the food. This one comes from Bobby Flay. It’s a real simple burger with a great red wine-onion jam to give it some sweetness.

Recipe courtesy of Bobby Flay’s Grill It
Serves 4

2 tbsp. olive oil
2 medium red onions, halved and thinly sliced
1 cup red wine
2 tbsp. red wine vinegar
1 tbsp. honey
2 tsp. finely chopped fresh thyme leaves
salt and pepper

1-1/2 lbs. ground beef
2 tbsp. canola oil
salt and pepper
crumbled blue cheese
Dijon mustard
lettuce, watercress or field greens

butter or butter spray
4 hamburger buns

Heat the oil in a medium pan on a stove top. Bobby says you can do this on the grill, but the onions are going to sit and cool anyway, so I just did them indoors to save some propane —┬ásince my family usually runs out of it when we’re in the middle of cooking a big dinner.

Add the onion to the pan and cook until soft. This should take about 10 minutes. Then add the wine, vinegar, honey, and thyme. Simmer until the liquid has evaporated, and season with salt and pepper.

Remove the jam from the heat and let it cool It can be made two days in advance and stored in an airtight container, but should be served at room temperature.

Ok. Burger Time.

Make your beef patties and brush them with oil. Season the outside of them with salt and pepper. Bobby doesn’t like to mix seasoning into a burger because he thinks it makes it more like meatloaf. And since this is his recipe (and because he owns and operates more burger-devoted restaurants than I do), we’ll honor his methods. Create a depression in each patty so that when the burger cooks and rises up, it levels out and becomes flat. If you just throw a patty on the grill as is, it’s going to puff up and look like a meatball.

Grill the burgers over high heat around three minutes per side for medium rare. During the last minute, pile the cheese on top of each burger and close the grill to melt. Once melted, remove the burgers and let them rest.

Butter or butter spray your buns, and grill them (butter side down) until golden brown. I use a butter spray because it achieves the same color and taste little to no calories.

To assemble the burger, spread Dijon on the bottom half, top with watercress, the burger and then some of the jam.

Serve.

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