© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: weekend cooker
Servings: 4 burgers
1 pound ground sirloin
½ cup crumbled blue cheese
¼ cup canola mayonnaise
2 teaspoons chopped fresh thyme, divided
¼ teaspoon hot pepper sauce
1 teaspoon black pepper, divided
⅛ teaspoon kosher salt
½ teaspoon extra-virgin olive oil
4 slices vidalia onions, ¼ inch thick
2 teaspoons sherry wine vinegar
2 cups loosely packed arugula
4 1½ ounce whole wheat hamburger buns, toasted
cooking spray for grilling
Preheat grill to medium high heat.
Combine blue cheese, mayonnaise, 1 teaspoon thyme, and hot pepper sauce in a small bowl, and stir well. Divide beef into 4 patties, shaping each into a ½ inch patty. Sprinkle beef evenly with ½ teaspoon salt, and pepper. Brush oil evenly over both sides of onion slices, and sprinkle with remaining ½ teaspoon pepper. Place patties and onions on grill rack coated with cooking spray, cover and grill for 3 minutes on each side.
Set patties aside, and keep warm. Place onion slices in a zip-top plastic bag and seal. Let stand 5 minutes, and toss with remaining 1 teaspoon thyme, and vinegar. Spread cut sides of buns evenly with mayonnaise mixture. Arrange ½ cup argula on bottom half of each bun, and top with a patty, 1 onion slice, and bun top.