Bridget's Recipe Corner
 

Back to the grill this week because when the weather is warm, the grilling is good. Though I know we need the moisture, you must admit it feels a whole lot nicer here than might back east, especially after watching the news. I better be careful not to brag too much. As we know, it can change very quickly - perhaps even this weekend. Back to the recipe. Monday night I had a craving for grilled burgers so I tweaked a few things to 'spice them up' a bit and this was the result. My thirteen year old, with his brand new and painful braces, thought it was a cruel joke as he could only eat soup and applesauce. I promised I would make him something when his mouth feels better. Gotta say, they were pretty tasty...hope you enjoy them too.

Gorgonzola cheeseburgers with caramelized onions
& a roasted red pepper/sun-dried tomato 'aioli sauce' (That's a mouthful!)

For the burgers:
1 1/4 lb. lean ground beef/sirloin
1/2 -3/4 c. Gorgonzola cheese crumbles
1-2 t. Montreal Steak seasonings
dash-freshly ground black pepper
dash-Kosher salt
4 fresh rolls/hamburger buns
Caramelized onions:
3 medium sized onions, thinly sliced
1 T. butter
2 t. olive oil
2 t. brown sugar
2-3 t. aged balsamic vinegar
Aioli sauce:
1/4 c. low-fat mayonnaise
2-3 T. low-fat sour cream
3 large pieces, roasted red peppers (jar)
2-3 T. sun-dried tomatoes, packed in oil
dash-Kosher salt
dash-freshly ground pepper
1/2 t. minced garlic

Burgers: In large bowl, combine all ingredients for burgers, mixing well. I find that using your hands to mix the ingredients works the best. Form into four, large patties and set aside. For the onions: In large skillet, over medium heat, add butter and olive oil. When butter is melted but not brown, add thinly sliced onions. Stir well, coating onions. Cook approximately 3-4 minutes, then add brown sugar, mixing well again. Keep stirring over medium heat approximately 15 minutes, onions should be getting softer and caramelized in appearance. Add balsamic vinegar and cook another 5 minutes. At this point, heat may be turned off and onions can be reheated later. Otherwise, keep on low heat. Preheat/prepare grill. When hot, cook burgers until desired preference. If you prefer, toast buns when burgers are almost finished. Aioli sauce: In blender/food processor, add all ingredients, blending well. Adjust seasonings as necessary.

Serve burgers with caramelized onions and aioli sauce. Add a green salad and sweet potato fries for a quick, yet tasty weekday meal. Enjoy with your favorite beverage. I might suggest Inkberry Shiraz/Cabernet.