Blue cheese burger with IPA-caramelized onions

In collaboration
with Unibroue
with Unibroue
- Preparation 25 min
- Cooking 25 min
- Servings 3 big burgers
- Freezing I do not suggest
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For the sauce
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1/3 cup mayonnaise
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2 tbsp honey
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1 tsp smoked paprika
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Salt and pepper, to taste
For the burgers
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450 g (1 lb) lean ground beef
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Salt and pepper, to taste
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1 tsp Montreal steak spice
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125 g blue cheese (half crumbled into the meat, half for topping)
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1/4 cup Unibroue L’Infiltrée IPA
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3 burger buns, buttered and toasted
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Arugula
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Tomato slices (optional)
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Toothpicks for assembly
For the caramelized onions
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2 yellow onions, thinly sliced
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Olive oil
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1/2 tsp fennel seeds
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Salt and pepper, to taste
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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!