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a large white and tan bowl filled with salad greens, caramelized onions, and blue cheese-topped burgers
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5 from 8 votes

Blue Cheese and Balsamic Burger Salad

Total Time1 hour
Course: Main Course
Servings: 6
Author: Alex Snodgrass

Ingredients

For the Balsamic Glazed Onions:

  • 1 tablespoon extra virgin olive oil
  • 2 medium yellow onions, halved and thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Balsamic Vinaigrette:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme

For the Burgers:

  • 2 pounds (90/10) ground sirloin
  • 2 tablespoons Dijon mustard
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup blue cheese crumbles
  • baby arugula or mixed greens, for serving

Instructions

Make the Balsamic Glazed Onions:

  • Heat the olive oil in a large, deep skillet set over medium heat. Add the onions and cook, stirring often, until they’re tender and beginning to brown around the edges, 10 to 12 minutes.
  • Stir in the balsamic vinegar, coconut sugar, salt, and pepper and continue to cook, stirring, until the liquid is absorbed and the onions are deep golden and caramelized, about 5 minutes. Remove from the heat, cover to keep warm, and set aside.

Make the Balsamic Vinaigrette:

  • Combine all vinaigrette ingredients in a wide-mouth jar and, using an immersion blender, blend until smooth and emulsified. Refrigerate until ready to serve.

Make the Burgers:

  • Divide the beef into 6 equal portions, 5 to 5.5 ounces each, and form into patties. Place the patties on a sheet pan and use your thumb to press a shallow dimple into the center of each one (this helps them hold their shape while grilling).
  • Preheat the grill (or grill pan) over medium-high heat, maintaining a temperature between 400℉ and 450℉.
  • Right before grilling, brush the tops of the patties evenly with Dijon mustard, then drizzle with olive oil and balsamic vinegar. Season both sides generously with salt and pepper.
  • When the grill is hot, add the burgers and cook until a golden-brown crust forms on each side and they reach desired doneness, 5 to 6 minutes per side for medium. Avoid pressing on the patties, as this forces out the juices, and flip only once for best results. During the last 1 to 2 minutes of cooking, top each patty with blue cheese crumbles, close the lid, and let the cheese melt just enough to adhere to the burgers. Transfer the patties to a clean plate and rest for 5 minutes to allow the juices to settle.

Assemble the Salads:

  • To serve, fill the bottom of a shallow bowl with a generous handful of salad greens and drizzle with the balsamic vinaigrette. Spoon a hearty amount of balsamic glazed onions over the greens, then top with a blue cheese–topped burger patty. Finish with one more drizzle of balsamic vinaigrette, serve immediately, and enjoy!

Nutrition

Calories: 560kcal | Carbohydrates: 15g | Protein: 31g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1335mg | Potassium: 564mg | Fiber: 1g | Sugar: 11g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 4mg