Burgers with Red Onion Marmalade and Maytag Blue Cheese


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


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 


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.