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Home > Burgers with Red Onion Marmalade and Maytag Blue Cheese

Burgers with Red Onion Marmalade and Maytag Blue Cheese

Ingredients

  • Us (Imperial)
  • Aus (Metric)
Red Onion Marmalade:

3 tablespoons butter

3 red onions, cut in half, then cut into 1/4-inch-wide slices

1/2 cup sugar

1 cup dry red wine

1/4 cup red wine vinegar

Kosher salt and freshly ground black pepper

Quick Aïoli:

1/2 cup mayonnaise 

1 1/2 teaspoons fresh lemon juice 

1 teaspoon Dijon mustard 

2 garlic cloves, minced 

Kosher salt and freshly ground black pepper

Burgers:

680g 85%-lean ground beef chuck

3 teaspoons olive oil

Kosher salt and freshly ground black pepper

4 whole wheat burger buns, split in half

115g Maytag blue cheese, crumbled

3 cups baby arugula 

Cookbook
Relaxed Cooking with Curtis Stone
Recipe Tags
FamilyFavourites, Beef, Entertaining, OnTheBarbie,
ThriftyThursday
DinnerPartySaturdays
FamilySupperSundays
Burgers
RedOnion
Marmalade
Maytag
BlueCheese
RedWine
Mayonnaise
Lemon
Dijon
Mustard
Garlic
GroundBeef
WholeWheat
BurgerBuns
Arugula
RedWineVinegar
Sugar
Anytime
American
KidFriendly
MainCourse
Dinner
Lunch
Sandwich
Condiment
Sauce
GrillBarbecue
FathersDay
FourthOfJuly
SuperBowl
AustraliaDay
Bread
Cheese
Citrus
Wine
FamilyFavourites
Beef
Entertaining
OnTheBarbie
HyVee
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Directions

PREP TIME
15
MINS
COOKING TIME
40
MINS
Serves
4
Make-Ahead:
The marmalade and aïoli can be made 2 days ahead, covered separately and refrigerated. Rewarm the marmalade over medium-low heat before serving. The burger patties can be formed up to 4 hours ahead, covered and refrigerated.
To prepare the marmalade:

In a large sauté pan over medium-high heat, melt the butter. Add the onions and sauté until they begin to soften, about 5 minutes. Reduce the heat to low and continue cooking until onions are tender, about 12 minutes. Sprinkle sugar over the onions. Add the wine and vinegar and bring to a simmer. Simmer until the liquid evaporates and the mixture becomes slightly syrupy, about 15 minutes. Season the marmalade to taste with salt and pep­per. Keep warm until serving.

Meanwhile, to make the quick aïoli:

In a small bowl, whisk the mayonnaise, lemon juice, mustard, and garlic to blend. Season to taste with salt and pepper.

To prepare the burgers:

Preheat the barbecue for medium-high heat.

Form the ground beef into four 6-ounce patties and place them on a baking sheet lined with waxed paper. Flatten the patties so they are slightly larger than the diameter of the buns. Drizzle the patties with a little oil and sprinkle with salt and pepper.

Grill the patties, oiled-side-down, until browned on the bottom, about 3 minutes. Turn the patties over and top with the cheese. Cook 3 to 4 minutes longer for medium-rare* doneness. If necessary, close the grill to help melt the cheese.

Brush the cut sides of the buns lightly with olive oil and grill, oiled-side-down, until lightly toasted with grill marks, about 1 minute. Remove the buns and burgers from the grill and allow the burgers to rest for 3 minutes.

To assemble burgers:

Spread the aïoli over the bun bottoms. Mound the arugula over the bun bottoms.

Place the burgers atop the arugula. Top with a generous amount of marmalade and then the bun tops. Serve immediately. * Consuming raw or undercooked meats may increase your risk of food-borne illness, especially if you have certain medical conditions. The USDA recommends hamburgers be cooked to a minimum internal temperature of 160°F.


Source URL: https://curtisstone.com/recipe/burgers-red-onion-marmalade-and-maytag-blue-cheese/pi