Sirloin Burgers with Blue Cheese & Fig Preserves
An old favorite meets sweet fruit and a soft core of tangy blue cheese.
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- 1 tablespoon olive oil
- 2 teaspoon unsalted butter
- 1 large sweet onion, sliced into rings
- 1¼ pounds ground sirloin beef
- ⅓ cup (about 5 ounces) soft blue cheese (such as Carr Valley's Glacier Gorgonzola)
- ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 4 onion bread rolls
- 2 tablespoons fig preserves
- Heat oil and butter in skillet over medium-high heat. add onion and cook 2 minutes. Reduce heat to low and cook 10 minutes or until onions are golden brown. set aside.
- Divide sirloin into 4 round balls. Make an indentation in center of each ball and fill with a heaping tbsp of blue cheese. Shape meat to cover cheese and make a patty. Season with salt and pepper.
- Heat grill to medium-high heat. Grill burgers to desired doneness—about 4 minutes per side for medium-rare, or 145°F on an instant-read thermometer.
- Meanwhile, lightly grill onion rolls. spread 2 teaspoons of fig preserves on bottom of each roll; top with burger, onions, and remaining half of roll.
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