Cheddar Blue Cheese Burgers topped with Sauteed Onions, Mushrooms, and Rhubarb with Raspberry Jelly and Fresh Mint Sauce
Fresh Mint Sauce
1 T finely chopped fresh mint
1/2 cup light mayonnaise
1/2 tsp. Dijon mustard
Cheddar Blue Cheese
4 oz. shredded Extra Sharp Cheddar Cheese
3/4 cup crumbled Danish Blue Cheese
2 1/4 lbs. Ground Sirloin
2 1/2 T Balsamic Vinegar
1 tsp. salt
1/2 tsp. black pepper
Sauteed Onions, Mushrooms, and Rhubarb with Raspberry Jelly
1 large onion, sliced
1 cup sliced Cremini mushrooms
1/2 cup rhubarb, sliced (1/4″ thickness)
1 T (generous) raspberry jelly
1 T olive oil
1 T butter
pinch of salt, or sea salt
6 hamburger buns, toasted
1/4 cup light mayonnaise
6 tomato slices, sliced thin
2 sheets of wax paper
1 sheet of foil
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make sauce finely chop fresh mint, add 1/2 cup light mayonnaise and 1/2 tsp. Dijon mustard in a container or bowl and mix well. Cover and chill about 30 minutes.
To make cheddar blue cheese take 1 tablespoon of each cheese and squeeze together in palm of hand and shape into a ball. Using 1 sheet of wax paper as a work surface, place ball of cheese on wax paper and using palm of hand flatten ball out to measure 1 1/2 to 2 inches in diameter. Repeat process till you have six patties of cheese. Cover with another sheet of wax paper and chill till needed.
To make hamburger patties place the 2 1/4 lbs. of ground sirloin in a bowl and add the balsamic vinegar, salt and black pepper. Using clean hands mix ingredients till well incorporated. Do not over mix. Measure out 6 oz. ground sirloin and shape into a hamburger patty. Repeat process till you have 6 patties.
Heat pan to medium-high heat for sauteing. When pan is heated add 1 tablespoon of olive oil and 1 tablespoon of butter. Cut slices of onions in half, when oil and butter mixture is melted add onions, stir to coat. Saute onions till they start to soften and then add mushrooms, stir. After about 2 minutes or when mushrooms start to soften add rhubarb and stir mixture again. When rhubarb softens add the pinch of salt and raspberry jelly. Cook until jelly melts and stir to coat mixture. Take off heat and cover with foil or a lid to keep warm until needed.
Place hamburger patties on well heated grill, cover. Cook for 7-8 minutes on each side. While buirgers are cooking split hamburger buns and use the 1/4 cup of mayonnaise to lightly spread on each side of the bun. After burgers have cooked 7-8 minutes flip burgers and cook about 5 more minutes, at this time place buns on grill to toast about 3-4 minutes, cover grill. When buns are done take off grill, set aside. Add cheddar blue cheese patties to the top of each burger, cover and cook 2-3 minutes more or until cheese is about melted.
Take buns and lightly spread the fresh mint sauce on each side of the bun. Add a piece of bibb lettuce and a slice of tomatoe to bottom half of each bun. When burgers are cooked place burger on top of bottom half of bun and top with a generous tablespoon of the sauteed mixture, place top half of bun on burger and enjoy!