Best Basic Burger with Caramelized Onions & Blue Cheese

Été 2013
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food and drink

BY: Tonia Wilson-Vuksanovic

For quick and even cooking make a shallow indentation in the centre of each burger with your thumb. The Caramelized Onions make for a great addition to any summer barbecue.

1½ lbs (750 g) good-quality ground beef
1 tbsp (15 mL) Worcestershire sauce
1 egg
⅓ cup (80 mL) panko bread crumbs
½ tsp (2 mL) salt
½ tsp (2 mL) black pepper
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) olive oil
4 burger buns
4 pieces tender romaine leaves
½ cup (125 mL) blue cheese, i.e. Stilton, Gorgonzola, Saint Agur, etc.

CARAMELIZED ONIONS
1 tsp (5 mL) olive oil
3 cups (750 mL) onions, finely sliced
¼ tsp (1 mL) salt
¼ cup (60 mL) water
1 tbsp (15 mL) balsamic vinegar
1½ tsp (7 mL) sugar

1 In a large bowl, mix together beef, Worcestershire sauce, egg, bread crumbs, salt, black pepper, soy sauce and olive oil until combined.

2 Form into 4 equal-size patties, making sure not to compact them too hard, or they will become dense and heavy. Refrigerate until the caramelized onions are finished.

3 For the caramelized onions, heat olive oil over medium-high in a medium saucepan. Add onions and cook for 5 minutes. Add a pinch of salt, ¼ cup (60 mL) water, balsamic vinegar and sugar. Lower heat to medium-low, cover and cook for 30 minutes. Remove lid, continue cooking to thicken the liquid and glaze the onions, about 3 minutes. Set aside.

4 When onions are halfway finished, preheat grill to medium-high.

5 Grill the burgers on one side until grill marks are attained, about 5 minutes with lid closed. Flip and grill the second side another 5 minutes. If burgers need more time to cook, move them to a cooler area on the grill to avoid burning. Finish cooking to desired doneness.

6 Fill each bun with a piece of romaine lettuce, then a burger, top with onions and a large piece of blue cheese.

Makes 4 burgers and 1 cup (250 mL) onions

What to Serve

Stock Type373001
$10.95