Blue Cheese Burgers with Sweet & Spicy Sides

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The table is set, the grill is heating up, and we’ve got a recipe for everything you need from the main entree to your side dishes. When your traditional burger recipe could use a shake up try this open-faced Blue cheese burger with grilled onions. Served on toasted French bread this burger has a great crispy crunch and bold flavor. Its wingmen are sweet and spicy chipotle sweet potatoes marinated and cooked on the grill, and a roasted corn salsa with a refreshing hint of citrus. If only all our meal planning could be this easy!

 

Yields: 4-6 Servings

 

Ingredients:

For the Open-faced Blue Cheese Burgers with Grilled Onions:

  • 1¼ lbs. lean ground chuck
  • 1 tsp. kosher salt
  • 2 oz. blue cheese
  • 1 tsp. freshly ground black pepper
  • 2 Tbs. olive oil
  • 2 large garlic cloves, minced
  • 4 slices Italian or French bread, ¾” thick
  • 4 slices red onion, ½” thick

For the Chipotle Sweet Potatoes:

  • 2-3 sweet potatoes, peeled and sliced into ¾”  wedges
  • 1 chipotle in Adobo, pureed
  • 1-2 tsp. brown sugar
  • ½ cup water

For the Roasted Corn Salsa:

  • 4 ears of corn
  • 1 red onion, skin removed and cut into 1” thick wedges
  • 1-2 jalapeno peppers, whole
  • 1 red bell pepper, cut in half for grilling
  • 1 large beefsteak tomato, cut in half for ease in grilling
  • 1/2 bunch cilantro, chopped
  • 1 Tbs. extra-virgin olive oil
  • juice of half a lime
  • pinch of salt and pepper

 

Directions:

For the Open-faced Blue Cheese Burgers with Grilled Onions:

  • Prepare barbecue for medium-high heat. Combine ground chuck and salt in medium bowl. Shape into four ½” thick patties. Divide cheese equally and place in center of each patty.
  • Using moistened hands, fold meat over cheese, enclosing completely. Shape meat into ¾” thick patties. Sprinkle cracked pepper on both sides.
  • Stir together oil and garlic in small bowl. Brush both sides of sliced bread and onion with garlic oil.
  • Oil grill lightly. Place burgers and onion slices on barbecue. Grill burgers to desired doneness, about 5 minutes per side for medium-rare.
  • Grill onion slices until just tender, about 4 minutes per side.
  • Grill garlic bread until golden, about 1 minute per side.  Place slice of grilled bread on each of 4 plates. Top each with burger and onion slice.

 

For the Chipotle Sweet Potatoes:

  • Mix chipotle and adobo puree with brown sugar and water.
  • In large non-reactive bowl or sealed bag, place sweet potato wedges, pour marinade over sweet potatoes and marinate for at least 2 hours.
  • Grill sweet potatoes, over medium heat on lightly oiled grill or using vegetable grate on a grill. Grill uncovered until tender – watch for flare ups and move away from direct heat if this occurs.

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For the Roasted Corn Salsa:

  • Lightly brush grill surface with oil. Heat grill to medium heat and grill vegetables until grill marks are present and vegetables are tender. Remove vegetables from heat and allow to cool.
  • When cool enough to handle, cut kernels off ears of corn. Roughly chop vegetables and place all in a medium bowl. Add in cilantro, extra-virgin olive oil, lime juice and salt and pepper. Toss to combine well.  

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What’s your favorite side dish to bring to a potluck BBQ?

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