Red Wine And Blue Cheese Burger Recipe 435

RED WINE BURGERS

Steps:

• Boil wine and shallots in medium saucepan until reduced by half, 20-30 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 2 tablespoons butter. Set aside.
• Prepare grill for medium-high heat. Mix beef, Worcestershire, salt, pepper and 1/4 cup wine-shallot mixture in bowl. Form meat into four burger patties. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with additional wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Top with a slice of cheese and remove from grill.
• Grill the buns, cut sides down, until lightly browned. Top bottom buns with burgers, then tomato slices and lettuce. Cover with top buns and serve immediately.

CURTIS STONE BURGER WITH RED ONION MARMALADE AND MAYTAG BLUE CHE

Steps:

• To prepare the marmalade (I only made 1/2 recipe and it was enough):.
• Melt butter in large saute pan over medium high heat. Add onions and saute until they begin to soften, about 5 minutes.
• Reduce heat to low and continue cooking until onions are tender, about 12 minutes.
• Sprinkle sugar over onions. Add wine and vinegar and bring to a simmer.
• Simmer until liquid evaporates and mixture becomes slightly syrupy, about 15 minutes. Season marmalade to taste with salt and pepper. Keep warm until serving.
• Meanwhile, make the quick aioli (I only used half of this to generously garnish 4 burgers):.
• Whisk mayonnaise, lemon juice, mustard, and garlic in small bowl to blend. Season to taste with salt and pepper.
• To prepare the burgers (Note: I cooked on broiler pan in oven at 500-degrees, original directions below).
• Prepare the BBQ for medium high heat.
• Form seasoned ground beef into four 6-oz patties on baking sheet lined with waxed paper. Flatten patties so they are slightly larger than diameter of buns.
• Drizzle patties with a little oil and sprinkle with salt and pepper.
• Grill patties, oiled-side-down, until browned on bottom, about 3 minutes. Turn patties over and top with cheese, cook 3-4 minutes longer for medium-rare doneness. If necessary, close grill to help melt cheese.
• Brush cut sides of buns lightly with olive oil and grill, oiled-side-down, until lightly toasted with grill marks, about 1 minute.
• Remove buns and burgers from grill and allow burgers to rest for 3 minutes.
• Spread aiolo over bun bottoms. Mound arugula over bun bottoms.
• Place burgers atop of arugula. Top with generous amount of marmalade and then bun tops. Serve immediately.

"RED WINE" AND "BLUE CHEESE" BURGER RECIPE - (4.3/5)

Steps:

• Heat the oil in a medium saute pan on medium-low heat. Add the onion and cook until soft, stirring occasionally, about 10 minutes. Add the wine, vinegar, honey, raisins and thyme and simmer, stirring occasionally, until the liquid has evaporated, five to seven minutes. Season with salt and pepper. Remove from the heat and let cool to room temperature. The jam can be made two days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving. In a small bowl, blend the roquefort with the butter. Scrape the butter onto plastic wrap and roll into a 4-inch cylinder. Refrigerate until firm, about 1 hour. Slice the butter into 4 disks. Gently shape the ground sirloin into 4 thick patties. Using a spoon or melon-baller scoop out a small amount from the center of each burger. Then with your thumb, make a clean, smooth depression in the center of each patty and fill with a disk of Roquefort butter. Return the scooped out meat to the indentation. Then press and fold the meat over to encase the butter completely. Gently pat the burger into a plump rounded patty. Season the burgers with salt and pepper and grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Brush the cut sides of the rolls with the olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top each with the 1/4 of the wine-braised onion jam and arugula. You may also crumble a bit more blue cheese on top if you are so inclined. Serve hot and juicy!