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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

Serves: Makes 4 servings

Ingredients:

  • 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


Procedures:

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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