Blue Cheese Sirloin Burgers with Red Wine-Onion Jam
If you’re looking for a sophisticated burger that will blow your socks off, you must give this one a try! Doesn’t anything with blue cheese and red wine just scream sophistication?? So last week when we were looking for a great burger that would perfectly complement my first batch of homemade hamburger bun, we found it here.
Not only were these burgers a cinch to make but they were the tastiest of burgers we had in ages! Being that there are so many types of blue cheeses readily available now in the grocery store, I’ve been testing out different ones over the past few months to get a better idea of what I like since I’ve avoided blue cheese like the plague for the better part of my life and I’ve come to love Gorgonzola, which is what we went with on top of these burgers. The sweet/savory onion jam was way way better than I thought it would be and truly made this burger. I was worried that a cup of red wine was going to overpower the onions but the wine cooked down nicely and the jam was fantastic! So the combination of the onion jam with the Gorgonzola atop of a burger that actually tasted like a burger (rather than the spices and seasonings our burgers usually taste like) was a true treat.
And don’t get me start on the buns – fabulous! I used Peter Reinhart’s white bread recipe to make these buns a few weeks ago and froze them (after they were baked) until we were ready to use them. My buns turned out a little on the small side so we’re eating slider-size burgers until I’m ready to make some larger ones…no biggie though when the burgers turn out like these do!!
Blue Cheese Burgers with Red Wine-Onion Jam
source: adapted from Bobby Flay, Grill It!, pages 50-51
- 1 1/2 lbs ground sirloin
- canola oil
- Kosher salt and freshly ground pepper
- 4 oz Gorgonzola, cut into 4 slices
- 2 tbsp unsalted butter, softened
- 4 hamburger buns or kaiser rolls, split
- Red Wine-Onion Jam (recipe follows)
- Heat your grill to high.
- Shape the meat into 4 burgers, each 1 inch thick. Brush with oil and season liberally with salt and pepper on both sides. Place the burgers on the grill and grill until golden brown and slightly charred, 3-4 minutes. Turn the burgers over and continue grilling to medium, about 3 minutes longer. During the last minute of cooking, place a slice of cheese on top of each burger, close the cover of the grill, and allow the cheese to melt. Remove the burgers to a plate and let rest while you grill the buns.
- Butter the cut sides of the buns and season with salt and pepper. Place on the grill, butter side down, and grill until lightly golden brown, about 30 seconds.
- Place the burgers on top of the buns and spoon some of the onion jam on each burger. Top with the bun tops and serve immediately.
Red Wine-Onion Jam
Make 3/4 cup
- 2 tbsp olive oil
- 2 medium red onions, halved and thinly sliced
- 1 cup dry red wine
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 2 tsp finely chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
Heat the oil in a medium sauté pan on the grates of the grill or on a stovetop over medium-low heat. Add the onion and cook until soft, stirring occastionally, about 10 minutes. Add the wine, vinegar, honey, and thyme and simmer, stirring occasionally, until the liquid has evaporated, 5 to 7 minutes. Season with salt and pepper. Remove from the heat and let cool to room temperature. The jam can be made 2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving.