A delicious savoury burger topped with creamy blue cheese and caramelized onions.
2 talespoons butter
Several medium-sized onions
1 1/2 pounds ground beef (ideally 1/3 dry aged ribeye, 1/3 boneless short rib, 1/3 hanger steak), or your favorite blend
1 tablespoon Worcestershire sauce
1 teaspoon Vegemite
2 tablespoons dried mushroom, ground in a mortar and pestle or a coffee grinder
1 teaspoon dry mustard
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 ounces blue cheese or grueyere, or your favorite burger cheese, crumbled or grated
6 tablespoons onion marmalade
4 airy burger buns (ideally brioche)
4 tablespoons ketchup
In a large, heavy sauté pan over medium heat, add the oil and the butter. When the butter bubbles, add the onions and salt. Cover and cook for 20 minutes, stirring occasionally.
Remove the lid and cook, stirring occasionally, for about 30 more minutes, or until the onions are a deep golden color. Reserve.
In a small ramekin, mix Worcestershire and Vegemite. Reserve
To a large bowl add ground beef. Add Worcestershire/Vegemite blend, mushroom powder, and mustard. Mix, but do not overmix. Form four beef patties. Season both sides with salt and pepper.
If the buns are too thick or too dense, pull a little bread from the center of the top half, or slice a bit off from one or both of the cut sides.
Preheat the grill to direct medium-high heat.
Grill burgers for about four minutes per side, or until they are cooked to your desired degree of doneness. Halfway through grilling the second side, top with cheese and close the lid to help the cheese melt. To pan cook: over high heat, heat a cast iron pan, or other heavy pan until it smokes. Add burgers, reduce the heat to medium-high, and cook for four minutes per side, or until they are almost at your desired degree of doneness. Top burgers with cheese and cover with a lid for one to two minutes, or until cheese is fully melted.
While patties are cooking, butter and toast buns, cut side down, in a pan or on a grill until the cut side is lightly browned.
Spread the bottom bun with onion marmalade, and the top bun with ketchup. Serve and enjoy!