Beef & Bleu Cheeseburger
Topped with a pile of sticky onions that have been gently caramelized in balsamic vinegar and a generous spoon full of creamy bleu cheese sauce, this burger is essentially a steak as it takes its retro vibe from classic steakhouse recipes.
Ingredients
Cooking Instructions
step 1
Into a blender, add Whiskey (1 2/3 Tbsp), Ketchup (1 1/3 Tbsp), Dark Soy Sauce (1 Tbsp), Honey (1 Tbsp), Seville Marmalade (2 tsp), Worcestershire Sauce (1 Tbsp), Yellow Onion (1/4), and Garlic (2 cloves) and blend until smooth.
step 2
Pour the mixture into a saucepan and simmer on a very slow heat, stirring continuously until the sauce has thickened and turned glossy.
step 3
Combine 80/20 Lean Ground Beef (1.3 lb), Italian Flat-Leaf Parsley (1 handful), Coarse Sea Salt (to taste), and Ground Black Pepper (to taste). Shape into large circular patties – about 2 cm in thickness – and refrigerate until needed.
step 4
For the caramelized onions, fry the Yellow Onions (4) in Butter (1 Tbsp) until softened. Add in the Brown Sugar (1 tsp) and Balsamic Vinegar (3 1/3 Tbsp), and cook over medium heat, stirring often, until reduced and sticky. Keep warm until needed.
step 5
For the blue cheese sauce, place the Blue Cheese (3/4 cup) and Heavy Cream (1 cup) into a small saucepan and gently stir to melt the cheese into the cream. Sauce will continue to thicken once removed from the heat.
step 6
Toast your Pretzel Buns (6) on the stovetop.
step 7
To cook the burger, heat a griddle pan to screaming hot and place each patty on it to sear for about a minute or so.
step 8
To assemble your burger, simply start off with your patty, topped off with a generous helping of sticky onions and a good dollop of the blue cheese sauce. Top with the second bun and prepare for a monster mouthful that’s full of smokey richness!
