Well even though we have narrowed our burger choices for the next progressive dinner down to two, I am enjoying trying all kinds of burger recipes and making great use of our new grill. Tonight's was very good, not near as great as the BLT Burgers with Garlicky Mayonnaise or the Italian Sausage Burgers with Garlicky Spinach but pretty good! I didn't measure out the blue cheese; I just gave my husband all of it to put on the burgers as needed. He thought he was supposed to use all of it. Needless to say we had too much cheese on the burger and had to take some off. Other than that, I really liked it. You could smell and taste the tarragon. I'm usually not a huge fan of tarragon (which I found out is names so since it looks like a dragon tongue:) but I liked it in this. I also used an onion roll not the brioche or challah as I had onion rolls on hand.
Beef Burgers With Blue Cheese And Caramelized Onions
2 Tbs. unsalted butter
2 medium yellow onions chopped (about 2 cups)
1 -1/2 lb. ground beef (preferably 85% lean)
1 Tbs. chopped fresh tarragon
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
Vegetable oil,for the grill
4 oz blue cheese,crumbled (about 1 cup)
4 brioche or challah rolls split
Prepare a medium-high gas or charcoal grill fire.
Melt the butter in a 12-inch skillet over medium-low heat. Add the
onions and cook, stirring often, until golden and soft, about 20
minutes; reduce the heat to low if the onions begin to brown too
Meanwhile, in a large bowl, thoroughly mix the beef, tarragon, mustard,
and Worcestershire sauce with your hands. Form the mixture into four
1/2- inch-thick patties.
Oil the grill grate. Grill the burgers, covered, for 3 minutes. Flip
the burgers and top with the cheese. Cover and continue to cook until
an instant-read thermometer inserted into a burger registers 130F for
medium rare, about 4 minutes more, or 145F for medium, about 6 minutes
When the burgers are nearly done, toast the rolls cut side down on the
grill until browned and heated through, 1 to 2 minutes. Serve the
burgers in the rolls, topped with the caramelized onions.