Bleu Cheese Burgers with Spicy Onion Confit

These burgers are spicy, savory, and tangy. The flavors hit you all at once!

Red chile peppers are mildly spicy and add just the right amount of heat. The bleu cheese is melty and creamy from being toasted on the bun; the onion confit is mild and buttery, so you don’t even need mayo. And it’s all so easy, but you’ll look super fancy.

Bon appétit!

Bleu Cheese Burgers with Spicy Onion Confit

  • 1 1/2 pounds lean ground beef, shaped into four 6-ounce patties
  • canola oil for pan
  • hamburger buns
  • 4 ounces blue cheese, crumbled
  • lettuce leaves

for the confit:

  • 1/2 red onion, sliced very thin
  • 2 garlic cloves, sliced very thin
  • 2-3 sprigs fresh thyme
  • 1 red chile pepper or jalapeño, sliced thin
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons red wine vinegar (or balsamic vinegar)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt

To make the confit: Heat the butter and oil over medium-low heat; add the onions, thyme, chile pepper, sugar and salt. Cook slowly, until onions are very soft but not brown, 30 minutes. Add vinegar and simmer another 30 minutes. Turn off heat to burner.

Heat a grill pan over medium heat; brush with oil. Add burgers and cook to desired doneness, flipping once.

Top each hamburger half with bleu cheese and toast until cheese is melted. Add lettuce, 1-2 hamburger patties, and onion confit. Serve immediately. Enjoy!

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Mini Blue Cheese Wedge Salads

Recipe by Amy Grossi. See my blog post about this event here.

Mini Blue Cheese Wedge Salads

  • 1 head iceburg lettuce
  • 1/2 cup crumbled cooked bacon
  • 1/3 cup crumbled blue cheese
  • 2 green onions, chopped
  • 1 medium tomato, diced small
  • blue cheese dressing (Amy favorite is Bolthouse Yogurt Blue Cheese dressing)

Core the end of the iceberg, then chop in half lengthwise.  Cut each half into 4 wedges.

Arrange on a platter and drizzle with dressing.

Sprinkle remaining toppings over lettuce wedges and serve. Enjoy!