So here I am, not two recipes later, posting about blue cheese again! Who am I even? But these burgers are SO GOOD. Loaded with blue cheese, caramelized onions blended right in, a delicious char from the grill… These would be a hit at any summer cookout (or on any Tuesday night).
It’s officially grilling season! The most wonderful time of the year. When my in-laws bought us a grill as a housewarming gift 5 years ago, I was so beyond excited and it became my favorite summer mealtime magic weapon! If you can cook it in an oven or on a stovetop, you can probably modify it for the grill!
You can tell I’m officially in my 30’s when I say things like, “I just don’t want to heat up the kitchen on a hot summer day.” But man, it’s true when you’re picking up the AC tab as a “grown up!” Grill to the rescue. I can’t be the only one who feels this way.
A few notes before we dive in:
I used ground beef from my local farmer’s market and friends at Keyfarm Premium Beef.
The caramelized onions take a bit of extra effort (15-20 min) but they are SO worth it! If you’re crunched for time, I GUESS you could chop the onions super small (or grate them), and use half the amount?
I have a gas grill, so the instructions below are for that! I have never used a charcoal grill and will not pretend to know how.
We didn’t have any buns, so I served these burgers on a salad platter. But a buttery brioche bun would be the perfect vehicle.
To make ahead of time and freeze for later, check the note at the bottom of the recipe!
Blue Cheese Burgers on the Grill
Ingredients:
1/2 of a large sweet or white onion
2 Tbsp butter or olive oil
1 lb ground beef (an 80/20 mix or 85/15 would be good)
1/2 cup crumbled blue cheese
2 Tbsp chopped chives
1 tsp salt
1/2 tsp black pepper
Your favorite salad fixin’s or hamburger buns!
Instructions:
Heat a medium skillet over medium heat. Finely dice the onion. Add butter to the skillet, and once it has melted, add the onions.
TIP: If your grill has a stove burner on the side like mine, you can do this step outside. Or you could grill the onions, chop them up, and mix them in!Allow onions to saute, stirring every couple of minutes. Turn down the heat gradually as you go to avoid burning. Cook them until they are caramelized and brown. I cooked mine for 15-20 minutes. Remove the onions from the burner and allow them to cool while you prep the rest of the ingredients.
Lightly crumble the ground beef into a medium bowl. Sprinkle blue cheese, chives, salt, and pepper over the meat. Add the caramelized onions.
Combine the ingredients by kind of making a claw out of your hand and gently twisting/mixing the ingredients through the meat. Be careful not to over mix or compress the meat too much.
Separate the meat into 4 equal patties, pressing into flat, even burgers
TIP: I like to lightly press the meat into the bottom of the bowl and cut it into quarters, then shape them to end up with 4 equal patties.
TIP: Press your thumb into the center of each patty to create a well. This will prevent the burgers from bulging as they grill.Heat your gas grill to medium high. Shut the lid and let it pre-heat to 400 - 450 degrees.
Use a paper towel dabbed with oil to grease the grill grates (use grill tongs for this!). Lightly brush or spray burgers with olive oil.
Place burgers on the grill and cook, flipping only once:
6-8 min total if you like some pink inside
9-12 min total if you like them more well done
Serve them up on your favorite buns or on a giant salad platter and dig in! I did a salad platter with a store-bought dijon vinaigrette and they were delish!
MAKE AHEAD TIPS: You could make a big batch of these and store in the freezer! Follow instructions through step 5. Arrange on a wax paper-lined baking sheet and freeze in an individual level. Once frozen, vacuum seal patties or store them in a zip lock bag (getting as much air out as you can). Store in the freezer. When ready to cook, thaw and grill!
PIN IT FOR LATER!
Blue CHeese Burgers on the Grill – Maria Makes: The burgers are juicy and FLAVORFUL. Loaded with blue cheese and caramelized onions mixed right into the meat, they’re perfect for your next summer BBQ (or any ol’ Tuesday night).