These blue cheese burgers with the somewhat charred grilled onion rings were simply fantastic. I actually can't wait to make them again.
I have to admit I used the recipe as inspiration rather than following it to the letter. Although what I did was pretty close. Looking it over, the most variations were to the onions. The recipe was sent in by a reader and you can see it in its entirety at Cooking Light.
- Chuck instead of sirloin
- Hellman's regular mayonnaise instead of a canola version (for all I know it may be made with canola)
- Dried thyme (have you seen the price of fresh thyme?)
- Regular onions (if your CSA farmer continually kept bringing onions for weeks, you'd ignore buying special onions too ... plus I'm not that big a sweet onion fan)
- Onion rings instead of keeping the slices intact. I like my onions fully cooked or fully raw and the idea of those slices just seemed too much in-between ... which would have grossed me out.
- No marinade of sherry vinegar and fresh thyme for onion slices ... since I wasn't using slices. That might have been a good addition but the rings were charred enough that I was worried they might dissolve a bit.
- No arugula (I didn't read the recipe carefully enough ... I'm leaving that in because arugula or even a good leaf lettuce would probably have been a fantastic addition)
So here is our version, though I encourage you to click through above to see the real deal.
Burgers with Blue Cheese Mayo and Grilled Onions
1/2 cup (2 ounces) crumbled blue cheese
1/4 cup mayonnaise
1/4 teaspoon dried thyme
1/4 teaspoon Tabasco
1 pound ground chuck
1-2 tablespoons oil
1 medium to large onion, cut into fairly thick slices and then turned into rings
4 burger buns
2 cups loosely packed arugula, washed and dried
- Preheat grill to medium-high heat.
- Combine 1/2 cup blue cheese, mayonnaise, thyme, and Tabasco in a small bowl; stir well.
- Divide beef into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Sprinkle burgers with salt and pepper.
- Toss onion rings with oil and some pepper.
- Place the patties and onions on grill rack. (We use a vegetable rack for onions.) Grill burgers to taste and onions until fairly well cooked and browned on the edges.
- Spread cut sides of buns evenly with mayonnaise mixture. Arrange 1/2 cup arugula on bottom half of each bun.
- Put a burger on the arugula and top with crispy onion rings.