Blue Cheese & Mushroom Burgers

Every once in awhile I'll feel compelled to recreate something I ate at a restaurant. It's got to be something that really impresses me or has me craving it days later. Not too long ago, The Baron and I went out to dinner and reviewed a local restaurant [which I'll be writing about soon] and we were blown away. One of the dishes we had was a Wagyu Burger with cambozola cheese [a combination of a French soft ripened triple cream cheese and an Italian gorgonzola cheese], arugula, fried shallots, on a butter bun. If you just read that and are drooling, trust me... it really is as good as it reads. In fact, it's even better once you bite into it. This burger has set the standard for me since it's one of the best burgers I've had in a very long time. And over a week since I had it, I was craving the flavors. So in an effort to recreate that burger or at the very least, hold me over until I go back to the restaurant, I made these Blue Cheese & Mushroom Burgers. Thick and juicy beef patties are studded with crumbled blue cheese, fresh parsley, and a caramelized onions with a topping of sautéed mushrooms on a buttery brioche bun. Drool...

These may not have been quite the exact same deliciousness of the burgers we had at the restaurant but they certainly satisfied my cravings. The beef was succulent when cooked medium [or medium rare] and the way the pockets of blue cheese melted in every bite was so good. The caramelized onions with a touch of red wine mixed into the burger itself added some wonderful depth of flavor, pairing nicely with the blue cheese. Then if that all wasn't enough, sautéed mushrooms give the burger just a bit of texture and bite. Oh my gosh, I'm salivating all over again just typing this out lol. That said, make this if you love blue cheese, mushrooms and burgers. The combination is definitely a winner.

Blue Cheese & Mushroom Burgers

recipe adapted from Cooking Light

• 5 teaspoons olive oil, divided
• 4 cups chopped red onion
• 1 garlic clove, minced 
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 cup cabernet sauvignon or other dry red wine 
• 2 tablespoons balsamic vinegar 
• 3/4 teaspoon salt, divided
• 1 (8-ounce) package sliced cremini mushrooms 
• 1 1/2 pounds ground sirloin 
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 1 tablespoon minced fresh parsley
• Cooking spray
• 6 (1 1/2-ounce) brioche buns [or GF buns]

1. Heat a large nonstick skillet over medium-low heat. Add 2 teaspoons olive oil to pan and add onion, garlic and thyme; sauteéing until softened. Increase the heat to medium-high; add wine, vinegar, and 1/4 teaspoon salt. Continuing cooking until most of the liquid evaporates, stirring occasionally. Transfer onion mixture to a large bowl and set aside.

1. Wipe pan clean with paper towels and heat pan over medium-high heat. Add the remaining 3 teaspoons oil to pan along with the mushrooms and 1/4 teaspoon salt. Sauté until mushrooms brown and liquid mostly evaporates. Transfer mushrooms to a small bowl and set aside, keeping warm.

1. Preheat grill to medium-high heat.

1. Add beef, blue cheese and parsley to the bowl with the onion mixture. Divide the beef mixture into 6 equal portions, gently shaping each into a 1-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle the patties with remaining 1/4 teaspoon salt. Place patties on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until done.
   
   Serve beef patty inside a toasted brioche bun, topped with the mushrooms and garnish with your favorite toppings.