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Burgers with Blue Cheese Mayo and Sherry Vidalia Onions


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Rate this recipe 4.3/5 (6 Votes)


  • Optional:
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/4 cup canola mayonnaise
  • 2 teaspoons chopped fresh thyme, divided
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1 pound lean ground sirloin
  • 1 teaspoon black pepper, divided
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon extra-virgin olive oil
  • 4 (1/4-inch-thick) slices Vidalia or other sweet onion
  • Cooking spray
  • 2 teaspoons sherry vinegar (we use balsamic and it's wonderful)
  • 4 (1 1/2-ounce) whole-wheat hamburger buns, toasted
  • 2 cups loosely packed arugula
  • Fresh chopped garlic to taste
  • Worcestershire Sauce to taste
  • McCormicks Grill Mates Montreal Steak Seasoning to taste


Adapted from


Step 1

1. Preheat grill to medium-high heat.

2. Combine 1/2 cup blue cheese, mayonnaise, 1 teaspoon thyme, and hot pepper sauce in a small bowl; stir well.

3. Divide beef into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Sprinkle beef evenly with 1/2 teaspoon black pepper and salt. (I'll add fresh chopped garlic, some Worcestershire and the McCormicks Montreal Steak Seasoning to the meat mixture)

4. Brush oil evenly over both sides of onion slices; sprinkle with remaining 1/2 teaspoon pepper. Place the patties and onions on grill rack coated with cooking spray; cover and grill for 3 minutes on each side. Set patties aside; keep warm. Place onion slices in a zip-top plastic bag; seal. Let stand 5 minutes; toss with remaining 1 teaspoon thyme and vinegar.

5. Spread cut sides of buns evenly with mayonnaise mixture. Arrange 1/2 cup arugula on bottom half of each bun; top with 1 patty, 1 onion slice, and bun top.


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