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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

Serves: Makes 4 servings


  • 4 tablespoons extra-virgin olive oil, plus more as needed
  • 3 pounds red onions, thinly sliced (about 4 cups)
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon coarse salt
  • ⅛ teaspoon freshly ground black pepper
  • 3 pounds ground beef
  • 5 ounces firm blue-veined cheese, such as Stilton, crumbled
  • 1 tablespoon finely chopped fresh Italian parsley


This twist on the revered hamburger is so successful that you may decide to skip the usual toasted bun and squirt of ketchup. Rather than melting a slice of cheese on top, like the classic cheeseburger, these burgers hide it in the center. If you like blue cheese, there’s no greater treat than biting into a nugget of warm, runny blue cheese. Serve the red onions as a side dish or as a topping for the burger.

Heat a medium skillet, preferably cast-iron, over medium heat. Add the oil and heat until hot enough to sizzle an onion ring. Add the onions, adjust the heat to medium-low, and sauté, stirring for 2 minutes, or until evenly coated with the oil. Cover and cook for 3 minutes, or until wilted. Uncover and cook, stirring occasionally and adjusting the heat between medium and medium-low, for about 20 minutes, or until the onions are a dark golden brown. Remove the skillet from the heat. Transfer the onions to a large bowl. Add the vinegar, salt, and pepper to the onions and set aside. Rinse and dry the pan.

Divide the ground beef into four ½-pound portions and four ¼-pound portions. Press one ½-pound portion into the bottom of the press and push the long end of the press into the meat to create a well. Divide 4 ounces of the cheese into four 1-ounce portions and add one portion to the well. Top with one ¼-pound portion of ground beef and use the press to seal. Repeat to make the other three cheese-stuffed burgers.

Grill over direct heat until thoroughly cooked. Spoon the onions over the burgers. Sprinkle with the remaining 1 ounce of cheese and the parsley and serve.

by Sur La Table & Andrews McMeel Publishing

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