Monday, May 18, 2009

Sunday Dinner: Bleu Cheese Burgers

When we moved closer to family, my husband and I started the tradition of having Sunday night dinners at our house. Our intention being that no matter what was going on in our individual lives, we could all count on Sundays as a day to recharge and reconnect. Our Sundays became even more comforting after he passed away almost nine months ago.

I've also started to use Sundays as my testing ground for new recipes. It isn't always easy to please this crowd. You know how it goes ......  Grandma doesn't like onions, Grandpa won't come near asparagus and I have to put my beloved mushrooms through the food processor to hide them from Uncle Johnny. Don't even get me started on the kids.  Sage likes a side of ranch dressing with almost everything (yuck), Harlowe is on a mustard kick and unless it's carbs, Max isn't touching it. I've learned a couple of things during my time in the kitchen on Sundays. One is that it works best when ingredients can be individually added or subtracted without compromising the integrity of the meal and two,  if you don't like what I'm cooking you know where the frozen burritos are.

On the menu last night:

Bleu Cheese Burgers with Caramelized Onions
For the burgers:
3 lbs Ground Sirloin
4 cloves Garlic, crushed
6T Worcheshire Sauce
     Fresh Parsley, chopped
Bleu Cheese Crumbles (topping)
Baby Spinach Leaves (topping)
For the onions:
2 Large Onions, sliced
2T Butter
2T Extra Virgin Olive Oil
2T Brown Sugar
1/2 c Brown Mustard (don't go too cheap here)

Melt the oil and butter in a large skillet over medium heat.  Add onions, salt and pepper.  Cook until soft (about 20 - 25 minutes).  Add brown sugar and mustard. Remove from heat.

Pulling it all together:
We cooked the burgers on the grill but utilize whatever cooking method you like. Top with bleu cheese crumbles, caramelized onions and baby spinach.  Serve on a slightly toasted Kaiser roll.

I served the burgers with a small spinach salad and side of Bush's Grillin' Beans

Makes 8 servings.

1 comment:

Cales said...

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