Black Bean Beef Burgers with Blue Cheese and Onion Marmalade are everything I aspire to be: a little fancy, but not fussy; classic, yet contemporary; memorable and totally tasty.
OK, maybe I don’t aspire to be tasty, but Black Bean Beef Burgers with Blue Cheese and Onion Marmalade are an irresistible flavor mash up between two buns, and that’s just not personal comparison territory I’m prepare to enter.
Juicy beef, hearty black beans, and spicy Dijon mustard form the patty. Tangy blue cheese and a sweet-sour onion marmalade cozy up on top. Grill, smother, then bite into one messy, marvelous hamburger.
Black Bean Beef Burgers with Blue Cheese and Onion Marmalade are the latest dish in my Quick and Easy recipe series with California Olive Ranch. Last week, I kicked off this month-long collection of weeknight-worthy meals with Eggplant Ricotta Grilled Cheese. Like that stellar grilled sammie, Black Bean Beef Burgers with Blue Cheese and Onion Marmalade boast gourmet taste with easy preparation.
To create a smokey grilled flavor indoors (necessary hazard of apartment living and long winters), I use this reversible cast iron grill plate on my stovetop. It’s marvelous for all manners of grilled dishes and is oven-proof too.
Black Bean Beef Burgers with Blue Cheese and Onion Marmalade are a flavor party on a bun, and tonight is burger night. Let’s boogie!
Black Bean Beef Burgers with Blue Cheese and Onion Marmalade
For the Onion Marmalade:
- 1 large red onion thinly sliced (about 2 cups)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons brown sugar
- 1/2 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 black pepper
- 1 teaspoon Worchester sauce
- 1 pound 90% lean ground beef
- 8 ounces Gorgonzola cheese or other mild blue cheese, crumbled
- 6 whole wheat hamburger buns lightly toasted
- 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.
- Prepare the burger patties: In a large bowl, mash black beans. Add beaten egg, 3 tablespoons extra virgin olive oil, 1 tablespoon Dijon mustard, garlic powder, salt, pepper, and Worchester. 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 ½ inch-wide patties. Brush each side of the patties with remaining mustard.
- Brush the skillet with extra virgin olive oil to prevent sticking. Place burgers on skillet and cook for 3-4 minutes, until the mustard forms a golden crust. Flip, top with blue cheese, then cook approximately 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.
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This recipe was created by me on behalf of California Olive Ranch. California Olive Ranch compensated me for my time to develop and photograph this recipe and provided product for my personal use. All opinions are, as always, my own.