A little bird told me they wanted more burger recipes for 4th of July. Well, here's another, (and there's more to come!)
Every bite of these burgers has the perfect mix of flavors: the peppery arugula, the sweet onions punched up by the pungent thyme and vinegar, and the salty patties. Not to mention that ooey-gooey, savory blue cheese mayo, spiced up with hot pepper sauce.
1/2 cup (2 ounces) crumbled blue cheese
1/4 cup canola mayonnaise
2 teaspoons chopped fresh thyme, divided
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound lean ground sirloin
1 teaspoon black pepper, divided
1/8 teaspoon kosher salt
1/2 teaspoon extra-virgin olive oil
4 (1/4-inch-thick) slices Vidalia or other sweet onion
2 teaspoons sherry vinegar
4 (1 1/2-ounce) whole-wheat hamburger buns, toasted
2 cups loosely packed arugula
Preheat grill to medium-high heat.
Combine 1/2 cup blue cheese, mayonnaise, 1 teaspoon thyme, and hot pepper sauce in a small bowl; stir well.
Divide beef into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Sprinkle beef evenly with 1/2 teaspoon black pepper and salt.
Brush oil evenly over both sides of onion slices; sprinkle with remaining 1/2 teaspoon pepper. Place the patties and onions on grill rack coated with cooking spray; cover and grill for 3 minutes on each side. Set patties aside; keep warm. Place onion slices in a zip-top plastic bag; seal. Let stand 5 minutes; toss with remaining 1 teaspoon thyme and vinegar.
Spread cut sides of buns evenly with mayonnaise mixture. Arrange 1/2 cup arugula on bottom half of each bun; top with 1 patty, 1 onion slice, and bun top.