Beef Burgers with Red Onion Marmalade and Blue Cheese
Provided by: Curtis Stone
- RED ONION MARMALADE
- 3 tablespoons butter
- 3 red onions, cut in half then cut into 1/4 inch slices
- 1/2 cup sugar
- 1 cup dry red wine
- 1/4 cup red wine vinegar
- Sea salt and freshly ground black pepper
- 1 garlic clove
- 2 large egg yolks
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 cup grapeseed oil
- 2 pounds prime ground chuck
- 1 tablespoon olive oil
- 4 large brioche burger buns (available at Trader Joe's)
- 8 oz. Stilton blue cheese, sliced
- 3 cups baby arugula
- To make the marmalade: Melt the butter in a large sauté pan over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Reduce the heat to low and continue cooking until the onions are tender, about 10 minutes.
- Sprinkle the sugar over the onions. Add the wine and vinegar and bring to a simmer.
- Simmer until the liquid has evaporated and the mixture becomes slightly syrupy, about 10 minutes. Season the marmalade to taste with salt and pepper. Keep warm until serving. Meanwhile, make the aioli: Finely chop the garlic clove in a food processor. Add the yolks, vinegar, and mustard and blend until smooth, about 1 minute. With the machine running, slowly add the oil in a thin steady stream until the aïoli is thick and creamy. Season the aïoli to taste with salt and pepper.
- To make the burgers: Using a 4-inch-diameter ring mold, form the ground meat into four 8-ounce patties on a baking sheet lined with waxed paper. Cover and refrigerate for at least 1 hour. Flatten the patties so they are slightly larger than the diameter of the buns.
- Preheat the barbecue over medium-high heat. Drizzle the patties with a little oil and sprinkle with salt and pepper. Grill the patties, oiled side down, until browned on the bottom, about 3 minutes.
- Turn the patties over and top with the cheese. Cook for an additional 3 to 4 minutes for medium-rare doneness. If necessary, close the grill to help melt the cheese.
- Using a serrated knife, split the buns in half. While the burgers are cooking, brush the cut sides of the buns lightly with olive oil and grill, oiled side down, until lightly toasted with grill marks, about 1 minute. Remove the buns and burgers from the grill and allow the burgers to rest for 3 minutes.
- Mound the arugula over the bun bottoms. Spoon the aïoli atop the arugula. Place the burgers atop the arugula and aïoli. Top with a generous amount of the red onion marmalade, and then the bun tops.
- Serve immediately and enjoy.