I know for some of you, this poses a problem because let's face it, Mother Nature has been a bit wonky lately. She can't decide if she wants us to have warm weather, or freeze our behinds off. If you have an indoor, smokeless grill, this could work for you still. So, let's grab our aprons - you know, the one that say "kiss the cook" - and let's get cooking!
Gorgonzola Blue Cheese Burgers & Onion Rings
Yields 4 servings
For the Burgers, you will need:
- 1 pound ground sirloin or butcher’s grind meatloaf mix
- 2 teaspoons salt
- 2.5 teaspoons cracked fresh pepper
- 1 teaspoon garlic powder
- 1/4 pound good quality gorgonzola cheese
- 1 yellow onion, sliced
- 1 tablespoon butter
- 1/2 cup ketchup
- 1 adobo pepper with 1 teaspoon sauce
- 4 hamburger buns
For the Onion Rings, you will need:
- 1 medium sweet onion, cut into 1/4-inch rings
- 1.5 cups buttermilk
- 1/2 teaspoon sea salt
- 4 tablespoons Tapatio
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground pepper
- Vegetable Oil
We'll start with the burgers and move onto the onion rings afterwards. Ready? Let's go!
- Prepare a gas grill or coals for grilling.
- In a saucepan, melt butter over medium heat.
- Add onions, 1 teaspoon salt and 1/2 teaspoon pepper to taste and sauté for 15 minutes, stirring occasionally so onions soften but don’t brown.
- In a medium sized bowl, gently combine sirloin with garlic powder, 1 teaspoon salt and 2 teaspoons pepper, but don’t overmix or the meat will become tough when grilled.
- Divide into four sections and gently form patties, then set aside.
- In a small food processor, chop the adobo pepper and sauce until finely combined.
- Add ketchup and combine.
- Taste for heat, add more ketchup if it’s too spicy.
- When the coals or grill is hot, put patties on the grill, turning only once.
- Once turned, top with gorgonzola to melt.
- Cook patties to your preferred doneness.
- Add buns to the grill to toast.
- Pull both from the grill when done.
- Assemble buns with burgers and sauteéd onions, then top with adobo ketchup and your choice of any other fixings.
To make the onion rings:
- Place the onion slices in a medium bowl and toss with salt and hot sauce.
- Pour in the buttermilk, submerging the onions in the buttermilk/hot sauce mixture.
- Allow the onions to soak in the buttermilk for 15 minutes.
- In another medium bowl, mix together the flour, salt, garlic powder and pepper.
- Line a baking sheet or large plate with a bed of paper towels.
- To a cast-iron skillet, add oil until it reaches about 3-inches up the sides.
- Heat the oil until it reaches 360 degrees.
- When the oil is hot, remove the onions from the buttermilk and transfer them to the flour mixture bowl, dredging them on both sides until coated.
- Gently place in the hot oil until light brown on both sides, about 3 minutes, and turning them once.
- Transfer the onion rings to a bed of paper towels.
- Repeat until all onions rings are done.
I thank you all for joining me once again! Stay tuned for more delightful recipes coming soon. Have a great day, and happy blogging to you all!