Curtis Stone Burger With Red Onion Marmalade and Maytag Blue Che

READY IN: 55mins




  • To prepare the marmalade (I only made 1/2 recipe and it was enough):
  • Melt butter in large saute pan over medium high heat. Add onions and saute until they begin to soften, about 5 minutes.
  • Reduce heat to low and continue cooking until onions are tender, about 12 minutes.
  • Sprinkle sugar over onions. Add wine and vinegar and bring to a simmer.
  • Simmer until liquid evaporates and mixture becomes slightly syrupy, about 15 minutes. Season marmalade to taste with salt and pepper. Keep warm until serving.
  • Meanwhile, make the quick aioli (I only used half of this to generously garnish 4 burgers):
  • Whisk mayonnaise, lemon juice, mustard, and garlic in small bowl to blend. Season to taste with salt and pepper.
  • To prepare the burgers (Note: I cooked on broiler pan in oven at 500-degrees, original directions below).
  • Prepare the BBQ for medium high heat.
  • Form seasoned ground beef into four 6-oz patties on baking sheet lined with waxed paper. Flatten patties so they are slightly larger than diameter of buns.
  • Drizzle patties with a little oil and sprinkle with salt and pepper.
  • Grill patties, oiled-side-down, until browned on bottom, about 3 minutes. Turn patties over and top with cheese, cook 3-4 minutes longer for medium-rare doneness. If necessary, close grill to help melt cheese.
  • Brush cut sides of buns lightly with olive oil and grill, oiled-side-down, until lightly toasted with grill marks, about 1 minute.
  • Remove buns and burgers from grill and allow burgers to rest for 3 minutes.
  • Spread aiolo over bun bottoms. Mound arugula over bun bottoms.
  • Place burgers atop of arugula. Top with generous amount of marmalade and then bun tops. Serve immediately.