What is better than a big, juicy burger? Woohoo, a big, juicy, caramelized onion-blue cheese burger on an egg-rich brioche burger bun. I think you will agree that this burger is awesome!
One thing about this burger that makes it so delicious is the brioche bun which is sturdy enough to hold up to the beef, cheese and onions without falling apart or smashing into a soggy mess before you finish eating the burger. I hate sloppy, messy burgers!
It will take about 30 minutes to caramelized the onions and I figure one onion for each burger, maybe extra for munching. Onions are naturally sweet and will caramelize on their own as the sugar in them is released but a little brown sugar does help the process along. While they are cooking I get the beef patties mixed and shaped and all the fixings together. Once the grill is hot and ready, grill the beef on one side, flip it and add the blue cheese letting the heat melt the cheese a little. Toast the buns on the cooler side of the grill, and when the patties are done, remove them and the buns. Spread the buns with the mayo and mustard, add the patties, pile the caramelized onions onto the blue cheese side of the patty and add the top part of the bun. This will be the best caramelized onion-blue cheese burger you have ever eaten.
My inspiration for this caramelized onion-blue cheese burger came from the famous Blazing Onion restaurant. It is just a short drive to Gig Harbor, WA where they are located and they have a caramelized onion burger on their menu that is fantastic. It is a nice grilled beef burger with cheddar cheese and barbecue sauce. But I have a great love for caramelized onions and blue cheese.
This burger isn’t of the low-calorie, low-fat fare but I worked hard this afternoon shoveling two yards of top-soil from Don’s truck into my flower garden plot and I am going to eat this burger guilt-free. I deserve it!
- 4 large yellow onions, sliced in rounds ¼-inch thick
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1-1/2 pound lean ground beef (I like the 80% from grass fed beef)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large onions, sliced in ¼-inch rounds
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 ounces blue cheese, slices or crumbles
- 4 large brioche burger buns
- In a large Dutch oven or heavy-bottomed skillet over medium-low heat, add the oil and butter and heat until melted. Add the onions, breaking up the rings and toss to coat the onions completely. Allow the onions to cook, without a lid, stirring every 2-3 minutes. Allow the onions to cook for about 10 minutes until you see some browning. Sprinkle the onions with the brown sugar and toss to combine. Continue to cook the onions another 15 minutes or so, stirring occasionally, allowing them to get very brown, you may need to reduce the heat to prevent burning.
- When the onions are soft (but not so soft they are mushy) and caramelized remove the pan from the stove and transfer the onions to a serving dish.
- Get the grill ready, I personally prefer charcoal briquets rather than a gas grill.
- Add the beef to a large bowl and sprinkle it with the salt and pepper and mix it together with your hands. Mix it just enough to combine as over mixing will make the beef tough.
- Form the seasoned meat into four equal patties of about 4 inches in diameter that are a little thinner in the center. This will keep the patties from ballooning up.
- Place the beef patties on the grill that has been coated with a non-stick spray. Cook the patties for about 8 minutes on the first side. Flip the patties over and add the blue cheese. Cook the patties to an internal temperature of 160° with a meat thermometer, about another 5 minutes.
- While the patties are cooking, place the brioche buns on the cooler side of the grill and toast them slightly, they should be done before the beef patties are finished cooking.
- Remove the patties from the grill, spread the mayonnaise and mustard on both sides of the bun, add the beef patties and pile on the caramelized onions and the bun top. Enjoy!