This Blue Cheese Burger recipe with caramelized onion marmalade is all decadence on the outside, with a healthy sneak within. I’ll keep the secret if you do!
5 Star Review
“Absolutely the best! Family raved over them! Made exactly as stated using gorgonzola cheese!”
— Judith —
My healthy burger trick: make the patties with a mix of lean ground beef and black beans!
- Black beans are inexpensive and full of healthy plant-based protein and fiber.
- Beef gives you savory flavor, protein, and zinc, but you don’t need as much of it when your patties are a mix.
I make a mean black bean Vegan Burger and stellar turkey burgers too (especially these Teriyaki Burgers), but combining beef AND beans didn’t occur to me, until I watched Rachel Ray do it on the Food Network years ago.
Brilliant!
Because these blue cheese burgers require less beef, they are less expensive, healthy, more budget friendly, and planet friendly.
They are everything I want a burger to be (and more):
- Classic, yet contemporary (like these Air Fryer Hamburgers).
- A little fancy, but not fussy (like these Italian Turkey Burgers).
- Healthy, while still tasting indulgent (this Portobello Mushroom Burger follows this school of thought).
- Memorable (like these Salmon Burgers), and totally tasty!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Beef. To keep things healthy I opt for 90% lean ground beef.
- Black Beans. These magic little beans lighten up this recipe, while still providing essential protein.
- Egg. Acts as a binding agent to help the patties stay together while cooking.
- Dijon Mustard. Adds a little zip and bite to the patties.
- Worcestershire Sauce. Compliments the beef and contributes a savory element to contrast the sweet onion marmalade.
- Blue Cheese. My favorite blue cheese for these burgers is Gorgonzola. It’s rustic, full-flavored, a little salty, and can be found in most grocery stores. Feel free to swap in another variety, though.
- Red Onions. Caramelize and reduce beautifully to make the sweet, colorful marmalade that gets piled high on these burgers.
- Balsamic Vinegar. Balances the sweetness of the onion marmalade by adding a little acidity.
- Brown Sugar. Helps the onions caramelize and gives the marmalade additional nuance.
Step-By-Step Instructions
- Caramelize the onions. Set aside.
- Mash up the black beans in a large bowl.
- Add the egg and spices and stir to combine.
- Add the beef and mix until everything is incorporated.
- Shape into patties, then brush both sides with mustard.
- Cook the burgers, flipping once.
- Top with blue cheese and onion marmalade. Serve on toasted buns of your choice. ENJOY!
Serve Your Blue Cheese Burgers With
Blue Cheese Burger Recipe
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 6 burgers
Healthy black bean and beef patties are the foundation for this blue cheese burger recipe topped with sweet caramelized onion marmalade.
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Ingredients
For the Onion Marmalade:
- 1 large red onion thinly sliced (about 2 cups)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons brown sugar
- ½ teaspoon kosher salt
- 2 tablespoons balsamic vinegar
For the Black Bean Beef Burgers:
- 1 can black beans (15 ounces) rinsed and drained
- 1 large egg beaten
- 3 tablespoons extra virgin olive oil plus extra for brushing skillet
- 3 tablespoons Dijon mustard divided
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 pound 90% lean ground beef
- 8 ounces Gorgonzola cheese or other mild blue cheese, crumbled
- 6 whole wheat hamburger buns lightly toasted
Optional Toppings:
Instructions
- To prepare the onion marmalade, heat 1 tablespoon olive oil in a large skillet over medium high. Add onions, brown sugar, and salt. Sauté for 15 minutes, stirring occasionally, until dark golden brown and tender. Add balsamic vinegar and cook 2 additional minutes. Set aside.
- Meanwhile, heat a large oven proof skillet over medium high. Place rack in the upper third of your oven and set oven broiler to high.
- Next, prepare the burger patties by mashing the black beans in a large bowl. Add beaten egg, 3 tablespoons extra virgin olive oil, 1 tablespoon Dijon mustard, garlic powder, salt, pepper, and worcestershire. Mix until incorporated.
- Add beef and stir in gently with a fork, being careful not to compress the meat. Divide the mixture into 6 portions and shape into approximately 3 1/2 inch-wide patties. Brush each side of the patties with remaining mustard.
- Brush the skillet with extra virgin olive oil to prevent sticking. Add the burgers to the skillet and cook for 3-4 minutes, until the mustard forms a golden crust. Flip, top with blue cheese, then cook for 3 additional minutes, longer if you prefer the burgers more well done.
- During the last moments of cooking, place the skillet under the oven broiler for 30 seconds to finish melting the blue cheese.
- Top blue cheese burgers with a heaping spoonful of onion marmalade and serve immediately on toasted buns.
Notes
- TO STORE: Keep leftover burgers, deconstructed, in an airtight container for up to 3 days in the fridge. Onion marmalade may be kept in a separate airtight container in the fridge for up to 5 days.
- TO REHEAT: Gently warm marmalade in the microwave until heated through. Reheat the burgers in a nonstick skillet with a bit of water, covered to help them steam and not dry out. Top with blue cheese, broil to melt and then serve topped with marmalade on buns.
- TO FREEZE: Cooked burger patties may be kept frozen for up to 3 months in a freezer-safe container. Let thaw overnight in the refrigerator prior to reheating.
Nutrition
Serving: 1(of 6)Calories: 598kcalCarbohydrates: 43gProtein: 35gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 105mgPotassium: 743mgFiber: 9gSugar: 6gVitamin A: 341IUVitamin C: 2mgCalcium: 290mgIron: 6mg
Haven’t tried yet. One question. My burgers always fall apart when I add things like black beans. Does the egg in this recipe prevent that?
Thanks for your question, Diane! Yes, the egg acts as a binding agent for the burgers. I hope you enjoy the recipe if you give it a try!
Absolutely the best! Family raved over them! Made exactly as stated using gorgonzola cheese! Love love your site and receipes, thank you so so much@ So many great favs, but I personally like the Avocado salad with cilantro and parsley herb dressing!!!
My ONLY complaint, is that I can not always save your receipes to my home page.
Hi Judith! So glad you enjoyed this recipe! I’m sorry I am not sure I understand your issue. Could you please email me so we can troubleshoot this. My email is: hello@wellplated.com
Haven’t tried yet, but intrigued. Would it be possible to use a gas grill to cook the burgers?
Hi Marc, I haven’t tried these on a gas grill but you can definitely give it a try! Maybe use a grill pan to help you them? Let me know how it goes!
Can I leave out the brown sugar? I don’t eat sugar but would love to try the topping.
Hi Dereth! You could probably leave it out but it will result in the flavor tasting different. Enjoy!
These Burgers were amazing. The taste was mouthwatering the caramelized onions really stole the show. The combination of the beef and the black beans made the burger very moist. I served on toasted buns. I froze half of them for another time.
So happy to hear you enjoyed the burgers, Nancy! Thank you!
So delicious! The onion marmalade was worth the extra step.
So glad you enjoyed it, Pan! Thank you!