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!


Feta & Basil Turkey Burgers with Pesto Mayo

Confession: I’m not a big fan of turkey burgers. Not as they usually are.

You know: dry, flavorless, generally not worth the calories? I’d rather have beef, thankyouverymuch.

But oh…dress up the meat and turkey burgers can be fabulous.

Case in point. This recipe.

Let me explain.

Feta. Basil. Pesto. Mayo. Ciabatta. Grilled.

We want.

Get it?

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Feta & Basil Turkey Burgers with Pesto Mayo

one note: don’t overmix the turkey; it’ll get tough. Use your fingers and mash everything together carefully. It won’t be fully incorporated, and that’s okay.

  • 1 pound ground lean turkey
  • 1/3 cup feta cheese crumbles
  • 1 tablespoon chopped fresh basil leaves
  • 1/3 cup plain breadcrumbs (regular or panko will work)
  • 1 egg
  • 1-2 tablespoons oil
  • mayonnaise of your choice
  • prepared jarred basil pesto of your choice
  • tomato slices
  • cucumber slices
  • lettuce leaves
  • 4 ciabatta rolls

In a large mixing bowl, break ground turkey apart carefully. Add egg, breadcrumbs, feta and basil. Mix gently by hand until just incorporated.

Divide the mixture evenly into 4 patties.

Heat a grill pan or skillet to medium high. When pan is hot, slice ciabatta in half, oil lightly, and grill cut side down until charred. Set bread aside.

Reduce heat to medium, oil pan and add burgers, but don’t overcrowd. (You can also do this on a traditional outdoor grill!)

Cook about 7 minutes per side, or until cooked through.

To make the pesto mayo, add equal parts mayonnaise and pesto. Whisk together until combined and spread generously on the top of each of the bread halves.

Top burger with tomato, cucumber and lettuce. Enjoy!


Lauren’s Cheeseburger Pie

I think most everyone has made the “Impossibly Easy Cheeseburger Pie” recipe on Bisquick’s website.  It is impossibly easy.  But it is also begging for improvement!

Here’s my version adapted from the original.  For one, there’s not nearly enough cheese!  Greek yogurt and Velveeta cubes add depth (just go with me on the Velveeta here.  It’s good.).

I also use the leanest beef I can so it’s less oily (that would be the cheese’s fault).

Read on for the recipe.

Lauren's Cheeseburger Pie

Adapted from Gluten Free Impossibly Easy Cheeseburger Pie, bettycrocker.com

  • 1 to 1 1/2 pounds lean ground beef (90/10 or leaner)
  • 1 medium white or yellow onion, diced
  • 3 eggs
  • 6 ounce container Greek yogurt
  • 1/2 cup milk (or 1 cup if omitting the yogurt above)
  • 2 cups shredded Cheddar cheese
  • 4 ounces Velveeta, cut into 1/4 inch cubes
  • 1/2 cup gluten free Bisquick (or use regular)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Preheat the oven to 350 degrees.

Brown the onion and beef in a skillet until cook through; pour into 9-inch greased pie plate or square baking dish.

Top with the shredded Cheddar; spread the Velveeta cubes evenly over the top.

Whisk the milk, yogurt, garlic powder, eggs and salt together.  Slowly add Bisquick, whisking to combine.  Pour the mixture over the top of the meat and cheese.  Top with more Cheddar if you like.

Bake about 25 minutes until top is browned and quiche is set.  We love this quiche with fresh steamed green beans – enjoy!