Along with the yummy corn, we also enjoyed gorgonzola burgers and panznella (recipe to follow shortly), but both part of the not so in-focus pictures series…

I’m growing to like onions more and more, but since I altered the recipe to “stew” a little more in liquid and really take on the wine and vinegar flavor, they were almost sweet.  Very delicious as a topping, and something I’m sure I’ll be making again.

Gorgonzola Burgers with Red Wine and Onion Jam

Adapted from Smells Like Home (adapted from Bobby Flay, Grill It!, pages 50-51)

  • 1 1/2 lbs ground sirloin (makes 4 small burgers)
  • Vegetable or Canola oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz. Gorgonzola, cut into 4 slices or use the crumbled if that’s what you see at the grocery store like I did that day
  • 2 Tbsp. unsalted butter, softened
  • 4 hamburger buns, split in half

While pre-heating your grill, split the meat into quarters and shape into patties.  This will produce smaller burgers,  so if you want ‘normal’ sized burgers, either increase the meat or decrease the number of patties to three.  Drizzle the burgers with the oil and season with salt and pepper.

Put on the grill, and when the burgers have about a minute left, put the cheese on top of each burger and then close the grill cover to melt the cheese.

Spread the butter on the cut sides of the buns and season with salt and pepper.  Place the buttered side down on the grill, and grill until a light golden brown, about 30 seconds.

Assemble the burgers spooning your desired amount of the jam on top of the burger.

Red Wine and Onion Jam

  • 1 Tbsp. olive oil
  • 1 medium red onion, sliced into thin half-moons
  • 3/4 cup dry red wine
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. honey
  • 2 tsp. fresh thyme leaves, finely chopped
  • Kosher salt
  • Freshly ground black pepper

Heat the oil in a medium sauté pan over medium-low heat.   When the oil is warm, add the onion.  Stir occasionally until the onion is soft – this took me about 5-6 minutes, but could take longer depending on how ‘hot’ your medium-low is.  Then add the wine, vinegar, honey, and thyme to the pan.  Bring this to a simmer, stirring occasionally, until the liquid has evaporated, about 5 – 7 minutes.  Season with salt and pepper, and remove from the heat to allow it to cool to room temperature.

Jam can be made up to 2 days in advance and stored in the refrigerator in an airtight container.  Bring to room temperature before serving.

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