Shelly's Recipe

Blue Cheese-Stuffed Burger Recipe With A Zin-Onion Marmalade

Category: Burgers

Servings:6


Burgers
3 pounds ground chuck
3/4 cup (about 6 ounces) crumbled blue cheese
1 tablespoon coarse sea salt, preferably gray salt
1 teaspoon freshly ground black pepper
6 sourdough or small levain rolls
Zin-onion marmalade
2 medium red onions
1/4 cup extra virgin olive oil
1/2 teaspoon coarse sea salt, preferably gray salt
1/4 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh thyme
2 cups Zinfandel

:
For the marmalade

Slice off the ends of the onions, halve the onions from end to end, then peel them. Slice each half into thin half-moons. You should have about 4 cups of sliced onions. Set aside.

Heat a large saucepan over high heat. When the pan is hot, pour in the olive oil. When the oil is hot, add the onions, salt and pepper. Decrease the heat to medium-high, and cook, stirring occasionally, until the onions are caramelized, 8 to 10 minutes.

Sprinkle in the thyme and cook for 1 minute more.

Pour in the Zinfandel and cook until the sauce has reduced by about two-thirds, 4 to 5 minutes.

Take the pan off the heat and let the marmalade cool while you make the burgers.

For the burgers

Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and char­coal grills, clean your grill rack. Decrease the temperature to medium-high (on a gas grill only) and brush or wipe a little olive oil on the grill rack.

Shape the ground beef into 12 thin patties. On each of 6 of the patties, spoon 2 tablespoons of blue cheese, leaving 1/2-inch margin free of cheese all the way around. Cover with the remaining patties. Lightly, lightly press the edges of each burger together while keeping its shape. Season both sides of each burger with salt and pepper.

Place the burgers on the hot grill and close the lid. After 5 to 6 minutes, flip the burgers, close the lid and cook for another 4 minutes for medium-rare burgers, another 6 minutes for medium burgers.

To serve, place each patty on a roll and top with a few spoonfuls of the marmalade.

Chef's Note: You can freeze the Zin-Onion Marmalade, which makes it a great way to use leftover wine the day after a party. Store the marmalade in an airtight container in your freezer for up to 1 month