1 Video | Photo: Blue-rugula Burgers Recipe
This burger is topped with buttery blue cheese, spicy arugula and sweet-n-spicy onions. It's a combo that can't be beat, but it can be matched. Check out the pasta salad below.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons butter
- 1 large onion, sliced
- Salt and freshly ground black pepper
- 1 tablespoon brown sugar
- Splash water
- 1/4 cup spicy brown mustard
- 1 1/2 pounds ground sirloin
- 2 cloves garlic, grated
- 3 tablespoons Worcestershire sauce, eyeball it
- A handful fresh parsley, finely chopped
- 1/2 pound Cambazola blue cheese, thinly sliced
- 4 crusty rolls, split, lightly toasted
- 2 handfuls arugula leaves, coarsely chopped
Directions
Heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onions, season with salt and pepper and cook until caramelized and sweet, about 20 minutes. Stir sugar and water into onions then add mustard, combine and turn off heat.
Combine meat with garlic, Worcestershire, parsley, salt and pepper, form 4 patties thinner at the center and thicker at the edges for even cooking. Also, the burgers will bulge as they cook, this will give the cooked burgers an even thickness. Cook patties 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties, 1 to 2 minutes more for burgers that are medium well. In the last minute of cooking time, top burgers with a few slices of Cambozola blue.
Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place.
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By kitty_11226629
San Diego, CA
on January 15, 2011
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Good burger. They would make great sliders for a party, too. The onions & mustard would be delish on any burger.
By aahenry
Valley Village, CA
on November 06, 2010
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Wow, this is one awesome grown-up burger! Any kind of tasty cheese is great - whatever blue has a good price, or the kids like it with cheddar or smoky gouda. I also like to dress the arugula with a bit of lemon juice, EVOO, salt and pepper before putting it on the burger. I agree that less mustard is plenty. The onions are delicious and will work well on hot dogs too. We're so lucky in LA we can grill burgers in November! Will be making these again for sure!
By cammy.
lighthouse pt., FL
on September 20, 2010
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I made this burger with a BURGER POCKET PRESS,that I found on the net. I put the glazed onions and the blue cheese in the pocket of the burger and then the top to seal it. AWESOME.
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