This will make your favorite burger list! A perfectly grilled burger topped with caramelized onions, sauteed Portobellos and a divine blue cheese sauce, all on a toasted ciabatta bun! My good friend Dave made a grill that can be used in our fireplace, so we can grill anytime of year! You can certainly do this on your stove top as well.
Ingredients:
Makes 2 big burgers!
Blue cheese sauce:
• 1/2 cup of dry Vermouth
• 3/4 cup of heavy cream
• 2 oz of blue cheese
• salt and pepper to taste
Mushrooms:
• 8 oz of Portobellos or Baby Bella mushrooms, sliced
• 1 tsp of butter
• salt and pepper to taste
Onions:
• 1 onion, thinly sliced
• 1 tsp of olive oil
• 1 tsp of butter
Burgers:
• 1 lb of ground chuck
• 1/2 tsp of kosher salt
• 1/2 tsp of black pepper
• 1/4 tsp of onion powder
• 1/4 tsp of garlic powder
• Tbs of Worcestershire sauce
• creamy Dijon mustard
• 2 Ciabatta buns or any bun of your choice
Directions:
For the blue cheese sauce: Bring the vermouth to a boil, cook until reduced by half, about 6-7 minutes. Add the cream, bring back to a boil, then lower the heat to medium and cook until reduced by 1/3, about 15 minutes. Remove from the heat and stir in the blue cheese and the salt and pepper to taste.
For the mushrooms: Heat 1 tsp of butter in a skillet and saute the mushrooms until tender, sprinkle with salt and pepper.
For the onions:
Heat 1 tsp of oil and 1 tsp of butter in a skillet, add onions and cook over low/medium heat until caramelized, about 15 – 20 minutes.
For the burgers:
Combine the ground beef, salt, pepper, onion powder, garlic powder and the Worcestershire sauce, mix well with your hands and shape into patties.
Grill the burgers just the way you like them, I cook them for 3 – 4 minutes on each side for medium rare.
Spread a little butter on the buns and grill for a few minutes.
To assemble: Spread a little Dijon on the bottom bun, put the burger on and top with the caramelized onions, the mushrooms and the blue cheese sauce. Put the lid on and serve! Yes, very messy and insanely good! Enjoy!
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