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Blue Cheese Burgers

Blue Cheese Burgers with Caramelized Onions, Cranberries, and Brussels Sprouts

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Chef Giuseppe’s go-to burger joint order? A beef patty stuffed with funky, melty blue cheese. In this version, he skips the cheesy center and mixes the meat with blue cheese crumbles so you get big flavor in every bite. Caramelized onions get a touch of tangy-sweetness from dried cranberries and make a fancified topper here. Serve with a roasted Brussels sprout salad for another seasonal hit.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Giuseppe

    By Chef Giuseppe

    • Calories 790
    • Protein 43g
    • Total Carb 47g
    • Total Fat 47g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • shredded Brussels sprouts
      • 6 ounces
      • shredded Brussels sprouts
    • dried cranberries
      • 2 tablespoons
      • dried cranberries
    • yellow onion
      • 1
      • yellow onion
    • garlic
      • 1 clove
      • garlic
    • crumbled blue cheese
      • 1 ounce
      • crumbled blue cheese
    • ground beef
      • 12 ounces
      • ground beef
    • English muffins
      • 2
      • English muffins
    • balsamic glaze
      • 1 packet
      • balsamic glaze
    • baby arugula
      • 3 ounces
      • baby arugula
    • whole-grain mustard
      • 1 1/2 tablespoon
      • whole-grain mustard

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • baking sheet
    • 12" large pan

    Allergens

    Soy, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Roast Brussels sprouts

      Roast Brussels sprouts

      Preheat oven to 425°F. Rinse all produce. On a baking sheet, toss Brussels sprouts with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until golden and crisp, 10-12 minutes. Then, transfer to a medium bowl, reserving sheet for Step 5. Meanwhile, roughly chop half of cranberries; leave remainder whole for salad. Peel onion, halve, and thinly slice. Mince garlic.

    2. Caramelize onion

      Caramelize onion

      Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add onion and cook, stirring frequently, until softened, about 4 minutes. Add chopped cranberries and 2 tablespoons water; reduce heat to medium and cook, stirring, until golden and very soft, 3-5 minutes more. Season with ⅛ teaspoon salt and pepper as desired. Transfer to a small bowl for Step 6. Wipe pan clean for Step 4.

    3. Form burgers

      Form burgers

      While onion caramelizes, in a separate medium bowl, combine blue cheese, garlic, ¼ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each.

    4. Sear blue cheese burgers

      Sear blue cheese burgers

      Heat 1 teaspoon olive oil in pan from onion over medium-high heat. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 4 minutes. Flip and continue searing until medium rare, 3-4 minutes more. Remove pan from heat. Transfer blue cheese burgers to a plate and set aside to rest.

    5. Toast muffins and make salad

      Toast muffins and make salad

      Split English muffins open horizontally, then add cut-side up to baking sheet from Brussels sprouts. Toast until light golden, about 4 minutes. Meanwhile, in a large bowl, whisk together balsamic glaze, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Pat arugula dry with paper towel and add to bowl with dressing, along with roasted Brussels sprouts and remaining cranberries, and toss to combine.

    6. Plate blue cheese burgers

      Plate blue cheese burgers

      Spread mustard over cut sides of muffins and divide between serving plates. Layer with blue cheese burgers and caramelized onion and cranberries. Serve with Brussels sprouts salad. Dig in!

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