Recipe by Erin Clarke of The Law Student’s Wife
For the onion marmalade
- 1 large red onion, thinly sliced (about 2 cups)
- 1 Tbl California Olive Ranch extra virgin olive oil
- 2 Tsp brown sugar
- 1/2 Tsp kosher salt
- 2 Tbl balsamic vinegar
- 1-15 ounce can black beans, rinsed and drained
- 1 egg, beaten
- 3 Tbl California Olive Ranch extra virgin olive oil, plus extra for brushing skillet
- 3 Tbl Dijon mustard, divided
- 2 Tsp garlic powder
- 1 Tsp kosher salt
- 1 Tsp black pepper
- 1 Tsp Worchester sauce
- 1 pound 90% lean ground beef
- 8 ounces blue cheese, crumbled
- 6 whole wheat hamburger buns, lightly toasted
- Prepare the onion marmalade: Heat 1 tablespoon California Olive Ranch extra virgin 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, preheat a large oven proof skillet to medium high. Set oven broiler to high.
- Prepare the burger patties: In a large bowl, mash black beans. Add beaten egg, 3 tablespoons California Olive Ranch extra virgin olive oil, 1 tablespoon Dijon mustard, garlic powder, salt, pepper, and Worchester and 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 California Olive Ranch 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.