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Servings:

Beef & Bleu Cheeseburger

Topped with a pile of sticky onions that have been gently caramelized in balsamic vinegar and a generous spoon full of creamy bleu cheese sauce, this burger is essentially a steak as it takes its retro vibe from classic steakhouse recipes.

Total Time

1hr 30min

5.0

5 Ratings

Author: East After Noon

Servings:

Ingredients

Beef Burger

•

1.3 lb

80/20 Lean Ground Beef

•

1 handful

Italian Flat-Leaf Parsley , finely chopped

•

to taste

Coarse Sea Salt

•

to taste

Ground Black Pepper

•

Pretzel Buns

BBQ Sauce

•

1 2/3 Tbsp

Whiskey

•

1 1/3 Tbsp

Ketchup

•

1 Tbsp

Dark Soy Sauce

•

1 Tbsp

Honey

•

2 tsp

Seville Marmalade

•

1 Tbsp

Worcestershire Sauce

•

2 cloves

Garlic

•

1/4

Yellow Onion , chopped

Caramelized Onions

•

3 1/3 Tbsp

Balsamic Vinegar

•

1 tsp

Brown Sugar

•

1 Tbsp

Butter

•

Yellow Onions , sliced

Bleu Cheese Sauce

•

3/4 cup

Blue Cheese

•

1 cup

Heavy Cream

Cooking Instructions

Into a blender, add Whiskey (1 2/3 Tbsp) , Ketchup (1 1/3 Tbsp) , Dark Soy Sauce (1 Tbsp) , Honey (1 Tbsp) , Seville Marmalade (2 tsp) , Worcestershire Sauce (1 Tbsp) , Yellow Onion (1/4) , and Garlic (2 cloves) and blend until smooth.

Pour the mixture into a saucepan and simmer on a very slow heat, stirring continuously until the sauce has thickened and turned glossy.

Combine 80/20 Lean Ground Beef (1.3 lb) , Italian Flat-Leaf Parsley (1 handful) , Coarse Sea Salt (to taste) , and Ground Black Pepper (to taste) . Shape into large circular patties – about 2 cm in thickness – and refrigerate until needed.

For the caramelized onions, fry the Yellow Onions (4) in Butter (1 Tbsp) until softened. Add in the Brown Sugar (1 tsp) and Balsamic Vinegar (3 1/3 Tbsp) , and cook over medium heat, stirring often, until reduced and sticky. Keep warm until needed.

For the blue cheese sauce, place the Blue Cheese (3.5 oz) and Heavy Cream (1 cup) into a small saucepan and gently stir to melt the cheese into the cream. Sauce will continue to thicken once removed from the heat.

Toast your Pretzel Buns (6) on the stovetop.

To cook the burger, heat a griddle pan to screaming hot and place each patty on it to sear for about a minute or so.

To assemble your burger, simply start off with your patty, topped off with a generous helping of sticky onions and a good dollop of the blue cheese sauce. Top with the second bun and prepare for a monster mouthful that’s full of smokey richness!

Nutrition Per Serving

CALORIES

1364

FAT

70.7 g

PROTEIN

47.5 g

CARBS

125.9 g