Big burger with blue cheese fondue and balsamic onions on a bun

Point Reyes Super Bowl Burger with Original Blue Fondue

Servings: 4 burgers

Ingredients

For burger:

  • 1 – 1.5 pounds ground beef
  • ½ teaspoon salt 
  • ½ teaspoon freshly ground black pepper
  • 4 brioche buns, split, buttered and toasted
  • 2 ounces Point Reyes Original Blue, crumbled
  • 1 large handful arugula
  • 4 long (4-6 inches) sprigs fresh rosemary, leaves removed from bottom half

 

For balsamic red onions:

  • 1 tablespoon olive oil
  • 1 large red onion, thinly sliced
  • ¼ cup balsamic vinegar
  • 1 tablespoon brown sugar
  • Salt & pepper, to taste

 

For Original Blue fondue:

  • 4 tablespoons butter
  • 1 shallot, finely chopped (about ½ cup)
  • ¼ cup flour
  • 2 cups milk
  • 4 ounces Point Reyes Original Blue, crumbled
  • Salt & pepper, to taste

 

Instructions

  1. Prepare burgers: In a mixing bowl, combine ground beef with salt and pepper. Mix together with clean hands. Form beef into 4 equal patties. Place covered in refrigerator until ready to cook.
  2. Make balsamic red onions: Heat olive oil in a medium pan over medium heat. Add red onions and a big pinch of salt, and cook about 5 minutes until they begin to soften. Stir in balsamic vinegar and brown sugar.  Reduce heat to low and continue to cook, stirring often, until onions are soft and jammy.  Season with salt and pepper, to taste. Remove from heat.
  3. Make Original Blue fondue: In a small saucepan over medium heat, melt butter. Add shallots to pan and cook 3-5 minutes, until shallots soften. Add flour and whisk to combine. Continue cooking and whisking for about a minute, until flour begins to brown. Slowly add the milk, whisking constantly. Reduce heat to low, and continue cooking until sauce is thick enough to coat the back of a spoon, about 5 more minutes. Remove from heat. Stir in 4 ounces crumbled Original Blue. Taste and season with salt and pepper. 
  4. Cook burgers: Heat a cast iron skillet or griddle over medium-high heat for 2-3 minutes. Place patties in the pan. Cook burgers about 3 minutes on each side for medium-rare, 4 minutes on each side for medium. Remove burgers to a platter, cover platter with aluminum foil and let burgers rest 5 minutes.  
  5. Assemble burgers: place arugula on bottom bun. Top with burger patty, Original Blue fondue, balsamic onions and top bun. Skewer burger with rosemary sprig. Serve immediately.
  6. Note:  Balsamic red onions can be made up to 2 days ahead and stored in the refrigerator until needed.  Bring to room temperature before using.  

Used in this recipe

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Original Blue
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