Burgers with Red Onion Marmalade and Maytag Blue Cheese

By SuzyHomemakerGoneBad

Daily nutritional values:
20% vitamin A
15% vitamin C
30% calcium
30% iron

Nutrition information per serving:
Calories: 1000
Carbohydrate: 59g
Cholesterol: 165mg
Dietary Fiber: 5g
Fat: 62g
Protein: 42g
Saturated Fat: 21g
Sodium: 35mg
Sugar: 22g
Trans fats: 1.5g

Ingredients

• Red Onion Marmalade:
• 3 tbsp butter
• 3 red onions, cut in half, then cut into 1/4-inch-wide
• slices
• 1/2 c. sugar
• 1 c. dry red wine
• 1/4 c. red wine vinegar
• Kosher salt and freshly ground black pepper
• Quick Aïoli:
• 1/2 c. mayonnaise
• 1 1/2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper, to taste
• Burgers:
• 1 pounds 80%-lean ground beef chuck
• 1 tbsp olive oil
• Kosher salt and freshly ground black pepper, to taste
• 4 whole wheat burger buns, split in half
• 4 ounces Maytag blue cheese, crumbled
• 3 c. baby arugula

Details

Servings 4
Adapted from hy-vee.com

Preparation

Step 1

To prepare the marmalade:
Melt butter in large sauté pan over medium-high heat. Add onions and sauté until they begin to soften, about 5 minutes.
Reduce heat to low and continue cooking until onions are tender, about 12 minutes.
Sprinkle sugar over onions. Add wine and vinegar and bring to a simmer.
Simmer until liquid evaporates and mixture becomes slightly syrupy, about 15 minutes. Season marmalade to taste with salt and pepper. Keep warm until serving.

Meanwhile, make the quick aïoli:
Whisk mayonnaise, lemon juice, mustard and garlic in small bowl to blend. Season to taste with salt and pepper.

To prepare the burgers:
Prepare barbecue for medium-high heat.
Form ground beef into four 6-ounce patties on baking sheet lined with waxed paper. Flatten patties so they are slightly larger than diameter of buns.
Drizzle patties with a little oil and sprinkle with salt and pepper.

Grill patties, oiled-side-down, until browned on bottom, about 3 minutes. Turn patties over and top with cheese. Cook 3 to 4 minutes longer for medium-rare doneness. If necessary, close grill to help melt cheese.
Brush cut sides of buns lightly with olive oil and grill, oiled-side-down, until lightly toasted with grill marks, about 1 minute.

Remove buns and burgers from grill and allow burgers to rest for 3 minutes.

To assemble burgers:
Spread aïoli over bun bottoms. Mound arugula over bun bottoms. Place burgers atop arugula. Top with generous amount of marmalade and then bun tops. Serve immediately.