Blue cheese burger with IPA-caramelized onions

Unibroue
In collaboration
with Unibroue
  • Preparation 25 min
  • Cooking 25 min
  • Servings 3 big burgers
  • Freezing I do not suggest

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For the sauce

  • 1/3 cup mayonnaise

  • 2 tbsp honey

  • 1 tsp smoked paprika

  • Salt and pepper, to taste

For the burgers

  • 450 g (1 lb) lean ground beef

  • Salt and pepper, to taste

  • 1 tsp Montreal steak spice

  • 125 g blue cheese (half crumbled into the meat, half for topping)

  • 1/4 cup Unibroue L’Infiltrée IPA

  • 3 burger buns, buttered and toasted

  • Arugula

  • Tomato slices (optional)

  • Toothpicks for assembly

For the caramelized onions

  • 2 yellow onions, thinly sliced

  • Olive oil

  • 1/2 tsp fennel seeds

  • Salt and pepper, to taste

  • 1/4 cup Unibroue L’Infiltrée IPA

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Preparation

  • In a small bowl, combine the mayonnaise, honey, smoked paprika, salt, and pepper. Mix well and refrigerate.
  • In a large bowl, mix the ground beef with salt, pepper, steak spices, half the crumbled blue cheese, and 1/4 cup of IPA. Form into 3 patties. Set aside.
  • In a skillet over medium-low heat, drizzle some olive oil and cook the onions with fennel seeds, salt, and pepper for 15 minutes, stirring often. Add 1/4 cup of IPA and continue to cook for another 2, 4 minutes, until almost dry. Keep warm.
  • Preheat your grill to high. Oil the grates. Grill the burgers for about 4, 5 minutes per side or until cooked through. During the last minute, add the remaining blue cheese on top to melt slightly.
  • To assemble:
    Spread some sauce on the bottom bun, add arugula, the burger patty, caramelized onions, tomato slices (if using), more sauce, and top with the bun. Secure with a toothpick and serve!