Hands on time: 57 min; Total time: 57 min.
Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mized into the patties to help keep the lean beef moist.
Ingredients:
- 5 tsp olive oil, divided
- 4 cups thinly sliced red onion
- 1 1/2 tsp chopped fresh thyme
- 1/2 cup cabernet sauvignon or other dry red wine
- 2 tbsp balsamic vinegar
- 3/4 tsp salt, divided
- 1 (8 oz) package sliced mushrooms
- 1 1/2 pounds ground sirloin
- Cooking spray
- 1/3 cup light mayonnaise
- 1 ounce blue cheese, crumbled (about 1/4 cup)
- 1 garlic clove, minced
- 6 whole-wheat hamburger buns
- 1 1/2 cups baby arugula (I used spinach)
Preparation:
- Heat a large nonstick skillet over medium-low heat. Add 2 tsp olive oil to pan; swirl to coat. Add onion and thyme; cook 17 min or until golden and very tender, stirring occasionally. Increase the heat to medium-high; add wine, vinegar, and 1/4 tsp salt. Cook for 6 min or until the liquid almost evaporates, stirring occasionally. Remove onion mixture from pan.
- Wipe pan clean with paper towels. Heat pan over medium-high heat. Add the remaining 3 tsp oil to pan; swirl to coat. Add mushrooms and 1/4 tsp salt; saute for 8 min or until mushrooms born and liquid mostly evaporates.
- Preheat grill to medium-high heat.
- Coarsely chop 1 cup onion mixture into beef. Divide the beef mixture into 6 equal portions, gently shaping each into a 1-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle the patties with remaining 1/4 tsp salt. Place patties on a grill rack coated with cooking spray, and grill for 4 min on each side or until done.
- Combine mayo, blue cheese, and garlic in a bowl, and mash well with a fork. Spread the top halves of buns evenly with mayo mixture. Arrange 1/4 cup arugula on bottom half of each bun; top each bottom half of bun with 1 patty, about 2 tbsp remaining onion mixture, about 1/4 cup mushrooms, and top half of bun.
Courtesy: Cooking Light, June 2012
