Blackened Garlic Bleu Burgers with Whiskey Caramelized Onions

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

This burger is based on a thick, delicious steak with all the trimmings that you would get at a steakhouse.The burger is crusted with a blackening season blend, topped with whiskey infused caramelized onions, along with a sweet sun-dried tomato spread and tangy bleu cheese.


3 tablespoons butter

3 tablespoons vegetable oil

3 large sweet onions

1 1/2 teaspoons kosher salt, divided

6 tablespoons good-quality whiskey

1 1/2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

1 cup chopped drained sun-dried tomatoes

4 cloves garlic, grated, divided

1 teaspoon horseradish

1 teaspoon sun-dried tomato oil

2 pounds ground chuck

1 tablespoon Worcestershire sauce

4 oz. bleu cheese, crumbled

Vegetable oil to grease the grill

6 kaiser rolls, split

12 tablespoons crumbled bleu cheese


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Heat the butter and vegetable oil in a large heat-proof skillet on the grill rack. Add in the onions and 1 teaspoon salt and cook until caramelized, approximately 30 – 40 minutes. Remove from heat, add in the whiskey, place back over heat and cook until whiskey is absorbed, approximately 1 – 2 minutes; set aside.

Meanwhile, in a small bowl, mix together the black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, dried thyme and dried oregano; set aside.

In a small bowl, mix together the sun-dried tomatoes, 1 clove grated garlic, horseradish and sun-dried tomato oil, set aside.

In a large bowl, place the ground chuck, remaining 3 cloves grated garlic, Worcestershire sauce, remaining 1/2 teaspoon salt and the 4 oz. bleu cheese. Handling the meat as little as possible, mix well. Form the mixture into 6 equal patties to fit the buns. Season each side of the burgers with 1/2 teaspoon of the reserved spice mixture, patting the seasoning onto the burger.

Brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until done to preference, approximately 4 – 5 minutes on each side for medium. During the last few minutes of grilling, place the buns, cut side down, around the edge of the grill to toast lightly.

To assemble the burgers, onto the cut side of the bottom half of the rolls, spread with the sun-dried tomato mixture, top with 2 tablespoons of bleu cheese, then with a hamburger patty, then with the whiskey caramelized onions, then top with the top half of the rolls.

Serves 6