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The Drunken Onion Burger

This burger developed from onions, spinach and tomatoes I grow in my Illinois garden. I am a University of Illinois Master Gardener and always grow way too many vegetable each summer and end up inventing ways of using them...and passing them off on friends and neighbors! My husband and I both enjoy a glass of wine with our burgers...rather than the preverbial beer...and this recipe just evolved when a dish of onion slices simply found themselves in a bath of red wine when a friend accidently spilled his drink on the table. The new enhanced flavor was wonderful!


1 pound ground chuck
1 large sweet white or red onion
half pound blue cheese...(gorgonzola melts best)
1 head of roasted garlic
bottle of Sutter Home Cabernet Sauvignon
clean spinach leaves
Portobello mushroom caps (optional)
homemade or deli burger buns


Marinate thinly sliced onion in 1 cup of Cabernet Sauvignon overnight Form thin chuck burger patties...allow 2 per burger Generously season patties with sea salt and freshly ground black pepper Place marinated onion slices in middle of a patty and sprinkle crumbles of blue cheese over the top...sparingly as to not overpower the flavor of the onions Place another patty on top and seal edges Grill the patties until done or juices are clear to light pink. Some cheese will also happily work its way to the edges, too! Brush buns with olive oil and a smear of toasted garlic and toast over a cooler area of grill until golden Assemble the burger adding clean spinach leaves, tomato, portobello mushroom desired and serve NOTE: These burgers can be pan fried, too.