Blue-rugula Burgers Recipe | Rachael Ray
Level: Simple
Serves: 4
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Nutrition Facts Per Serving (1 of 4 servings):
Calories: 891
Total Fat: 56 g
Saturated Fat: 25 g
Carbohydrates: 42 g
Dietary Fiber: 3 g
Sugars: 7 g
Protein: 53 g
Cholesterol: 190 mg
Sodium: 1348 mg
Fire up your grill for these irresistible Blue-rugula Burgersjuicy patties topped with creamy blue cheese, peppery arugula, and sweet-spicy caramelized onions. This flavor-packed combo is unbeatable and pairs perfectly with a fresh pasta salad!
Ingredients:
- 2 tablespoons extra-virgin olive oil, separated
- 2 tablespoons butter
- 1 large onion, thinly sliced
- Salt and freshly ground black pepper
- 1 tablespoon brown sugar
- Splash of water
- 1/4 cup spicy brown mustard
- 1 1/2 pounds ground sirloin
- 2 garlic cloves, grated
- 3 tablespoons Worcestershire sauce (eyeball the amount)
- A small bunch of fresh parsley, finely chopped
- 1/2 pound Cambozola blue cheese, sliced thin
- 4 crusty rolls, split, lightly toasted
- 2 generous handfuls arugula, roughly chopped
Instructions:
- Heat 1 tablespoon of the olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the sliced onions, season with salt and pepper, and cook gently, stirring, until onions are golden and sweet, about 20 minutes. Mix in the brown sugar and a splash of water, then stir in the mustard, blend, and turn off the heat.
- In a bowl, combine the ground meat with grated garlic, Worcestershire sauce, chopped parsley, salt, and pepper. Shape into 4 patties, making them slightly thinner in the center and thicker around the edges to ensure even cooking (burgers puff up while cooking, so this keeps them level). Grill or pan-cook the burgers for about 8 minutes, flipping once, for medium; reduce cook time by 1 to 2 minutes for rare or increase by 1 to 2 minutes for medium-well. In the last minute of cooking, lay slices of Cambozola blue cheese over each patty.
- Set the burger patties on the bottom halves of the buns. Top with arugula and a heap of the mustard-caramelized onions, then place the tops of the buns on to finish.
