Cabernet Onion & Bleu Cheese {Burger} & Mustard Green Bean {Salad}

After graduating from college I slowly found myself talking more and more about cooking.  Whether I was asking for advice from my family or telling my friends stories of ruined meals, I was constantly talking about food.  I count myself lucky to have had coworkers that were willing to entertain me with their own experiences in the kitchen and answer my never ending cooking questions.  What did they have for dinner last night?  What could I do with my leftover tortillas?  How do I roast a chicken?

After two years at my job in St. Cloud, Minnesota I moved to the Twin Cities with great work experience, wonderful memories, and a gamut of recipes from my beloved coworkers.  This red wine onion burger is one of my favorites from that collection.

Bethany and I added sauted mushrooms, bleu cheese mayo, and a fresh and colorful green bean salad to round out this juicy and flavorful burger!

Cabernet Onion & Bleu Cheese Burger

1 small red onion, sliced
1 clove of garlic, minced
1/4 cup cabernet wine
1 Tbls olive oil
1 lb ground beef
Salt and pepper to taste
1/4 cup bleu cheese crumbles
1/4 cup mayonnaise
1 pint baby bella mushrooms, sliced
2 Tbls butter
4 hamburger buns

In a medium skillet, combine onion,  garlic, wine, and olive oil and cook over medium-high heat.  Stir constantly until the wine has cooked into the onions and the alcohol has evaporated; onions will be soft and a deep purple color.  Remove from heat and cool to room temperature.  Use a food processor to finely chop the onion mixture.

In a large bowl combine ground beef, chopped onions, and pepper.  Mix with a wooden spoon until evenly combined.  Form patties with your hands, cover with plastic wrap, and refrigerate for a half hour.

Combine mayo and bleu cheese crumbles to taste to make a thick spread. Refrigerate until the burgers are ready to serve.

Over medium heat saute mushrooms with butter until the mushrooms have become darker in color and soft in texture.

While the mushrooms are cooking, prepare the grill.  Over a medium-high flame grill the burgers, cooking for 4-5 minutes on each side. In the last two minutes of cook time, arrange the buns to be toasted on the side of the grill.  Assemble burgers with toasted buns, patties, mushrooms, and bleu cheese mayo.  Serve immediately.

Green Bean Mustard Salad

1 1/2 lbs mixed waxed & green beans
1/2 pint cherry tomatoes, halved
1 Tbls dijon mustard
2 Tbls lemon juice
3 Tbls olive oil
Salt and pepper to taste
1/4 cup sliced almonds

Bring a large pot of water to boil and add beans.  Cook until tender, 6-8 minutes.  Remove from heat and place beans in an ice bath to cool.

Whisk together mustard, lemon juice, and olive oil.  Toss the dressing with cooled beans and tomatoes in a large bowl.  Cool in the refrigerator for at least a half hour and for up to two days.  Serve with sliced almonds.

Grocery List

red onion

garlic

baby bella mushrooms

waxed & green beans

cherry tomatoes

lemon juice

mayonnaise

hamburger buns

dijon mustard

sliced almonds

bleu cheese crumbles

ground beef

cabernet wine

Estimated grocery bill... $31.50

Keep in mind...

You will have leftover tomatoes, buns, mustard, almonds, bleu cheese, and most importantly red wine! You might also have several of the ingredients on hand.  This meal yields 4 burgers and lots of leftover salad.

Average cost per plate... $5.75

Try this meal with... glass of cabernet! 

The balance of the sweet and caramelized onions in the burger is perfectly complimented by a glass of red wine.  Besides, you might as well save money by using the rest of the wine you didn't cook with.  This meal is perfect for a cool, summer night on your deck or porch.  

Thank you to Lindsey for this outstanding burger and to the coworkers who continue to share recipes with me! 

Grill on peeps, 

Whit