Burgers Stuffed with Caramelized Onions, Bacon, Blue Cheese & Colby
Serving Size: Serves 4
2 tablespoons butter
2 medium yellow onions, sliced
Salt and freshly ground pepper
1/3 cup mayonnaise
2 tablespoons roasted garlic*, divided
1 1/3 pounds ground beef
8 slices bacon, cooked and crumbled
Salt and pepper
1 1/3 cup (8 ounces) Blue Cheese, crumbled
4 ounces Colby Cheese, grated
4 large bakery buns
4 crisp lettuce leaves
Napa Jacks BBQ sauce
Adapted From: Burp!
This tasty burger has a double dose of Wisconsin Cheese goodness. Pair with an IPA.
Caramelized Onions: Melt butter in large frying pan over medium-low heat until bubbling. Add onions and cook, stirring occasionally, until deep golden brown and caramelized, approximately 45 minutes. Season well with salt and pepper, remove from pan and set aside.
Roasted Garlic* Mayonnaise: Mix together mayonnaise with 1 tablespoon roasted garlic and salt and pepper to taste. Refrigerate until ready to use.
Bacon and Blue Cheese Stuffed Burgers: Combine ground beef, remaining roasted garlic, cooked bacon, and salt and pepper in large bowl. Divide into 8 equal patties. In separate bowl, form crumbled Blue Cheese into 4 patties. Place 1 cheese patty on each of the 4 beef patties, then top with remaining 4 beef patties. Pinch edges of beef patties to seal cheese completely.
Grill burgers 4 minutes on first side before flipping to grill an additional 3 minutes, or until burger is done to your liking. Top burgers with grated Colby during the final minute of grilling, covering to allow the cheese to melt.
Compose burgers by spreading mayonnaise on the bottom of each bun. Top with lettuce and one burger patty. Place 2 tablespoons caramelized onions on top of each burger and add barbeque sauce before putting top of bun in place.
*To roast garlic, preheat oven to 400°F. Remove top third of 1 head of garlic with knife. Place garlic in small oven-safe baking dish. Drizzle with olive oil. Add 1-2 tablespoons water to bottom of baking dish. Cover dish tightly with foil, and bake for about 45 minutes. Squeeze garlic from heads before using. Roasted garlic will keep, refrigerated in an airtight container, for up to 2 weeks.