Are you looking for a delicious Memorial Day recipe? Look no more!
Burgers are one of summer’s classic dishes and an ever-popular pick at backyard barbecues everywhere! Not only are these burgers a cinch to make but they are the tastiest burgers you will ever eat!
I love using Italian sausage in my burgers! It is a smart shortcut, because the meat is already seasoned. Caramelized red onions are tasty in their own right, but simmered in a sweet/spicy mix of red wine, honey and herbs, they turn into the most delicious jam ever. And it is a perfect addition to these Blue Cheese Burgers!
Brian and I love to top these burgers with homemade Beer Battered Onion Rings! I included our recipe below. It’s delicious! Not a beer fan? Sub in any other carbonated beverage, including ginger ale, club soda or your favorite soft drink.
INGREDIENTS
- 1 pound ground sirloin
- ½ pound ground Italian sausage
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 4 ounces blue cheese, crumbled
- 6 tablespoons unsalted butter, softened
- 4 hamburger buns, split
Red Wine-Onion Jam Ingredients
- 2 tablespoons olive oil
- 2 medium red onions, halved and thinly sliced
- 1 cup red wine
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons finely chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
INSTRUCTIONS
Heat your grill to high heat.
Mix the meat and blue cheese in a large bowl until combined.
Shape the meat into four burgers, each about 1 inch thick.
Brush with oil and season with salt and pepper on both sides.
Place the burgers on the grill and grill until golden brown, three to four minutes.
Turn the burgers over and continue grilling to medium, about three minutes longer.
Remove the burgers to a plate and let rest while you grill the buns.
Butter the cut sides of the buns and season with salt and pepper. Place on the grill, butter side down, and grill until lightly golden brown, about 30 seconds.
Place the burgers on top of the bun and spoon some onion jam on each burger. Top with the buns and serve immediately.
Red Wine-Onion Jam
– makes 3/4 cup –
Heat the oil in a medium sauté pan on the grates of the grill or on a stovetop over medium-low heat.
Add the onion and cook until soft, stirring occasionally, about 10 minutes.
Add the wine, vinegar, honey, 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.
Crispy Beer Battered Onion Rings Ingredients
- 2 cups all-purpose flour, divided
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 cups (12 ounces) pale ale beer
- 2 large yellow onions
- Vegetable oil, for frying
INSTRUCTIONS
In a large bowl, whisk together 1 1/2 cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup of flour.
Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.
Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate.
Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.
TIPS:
When measuring beer, don’t include the foamy head in your measurement.
Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.
Whisk Away Kitchen 