Sirloin Burgers with Blue Cheese and Arugula

by Monica Bennion on September 15, 2011

A spicy twist on an American classic!  Pair these spicy yet savory burgers with our Mountain Selection Zinfandel.

1 tbsp extra-virgin olive oil
1 tbsp butter
1 large onion, sliced
Salt and freshly ground black pepper
1 tbsp brown sugar
Splash of water
1/4 cup spicy brown mustard
1 1/2 lbs ground sirloin
2 cloves garlic, grated
3 tbsp Worcestershire sauce
Handful of fresh parsley, finely chopped
1/2 lb Cambozola blue cheese, thinly sliced
4 crusty rolls, split and lightly toasted
2 handfuls arugula leaves, coarsely chopped

In a saute pan, heat 1 tbsp of olive oil and 1 tbsp butter over medium heat.  Add onions, season with salt and pepper to taste and cook until caramelized and sweet, about 20 minutes.  Add sugar and splash of water, stir well, then add the mustard and combine.  Turn off heat.

Combine the ground sirloin with garlic, Worcestershire, parsley, salt and pepper, kneading well until combined.  Do not over-knead as this can dry out the patties.  Form 4 patties thinner at the center and thicker at the edges for even cooking.  The burgers will bulge as they cook, this will give the cooked burgers an even thickness.

Cook patties for about 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties or 1 to 2 minutes more for burgers that are medium well.  In the last minute of cooking time, top burgers witha  few slices of Cambozola blue cheese.  If you like your buns toasted, this is the best time to lightly toast them, while the cheese is melting.

Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place and serve.

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