Grilled Burgers with Blue Cheese Mayonnaise and BBQ Onions

Chef Richard 8 Servings 30 minutes

THAT TIME-HONORED COMBINATION – beef, red onions, blue cheese-on a burger. If you’re not a mayonnaise fan, sprinkle a little crumbled blue cheese atop the burgers just before they come  off the grill. French fries or onion rings, beer for the grown-ups, and lemonade for the kids are all you need with these.


  • 8  thick slices red onions
  • 1⅓  cups bottled hickory-flavored barbecue sauce
  • 3  pounds ground round, formed into eight 4 to 5-inch   diameter patties
  • 8  4 to 5-inch diameter hamburger buns, split Blue   cheese Mayonnaise (see below)

Blue Cheese Mayonnaise  Makes: 1½ cups

Also try this on roast beef or turkey sandwiches, or as a dip for crudités.


  • 8  ounces blue cheese, crumbled
  • ⅔  cup mayonnaise
  • 2  teaspoons red wine vinegar
  • 1  teaspoon hot pepper sauce

You can also try: Grilled Red Onions  Makes: 8 servings

The simple marinade mellows the onions, and a quick turn on the grill sweetens them. They’re delicious on the Grilled Hamburgers with Sour Cream and Herbs, but also try them on grilled cheese sandwiches.


  • 4  medium-size red onions
  • 2  tablespoons Worcestershire sauce
  • 2  tablespoons balsamic vinegar
  • 2  tablespoons soy sauce
  • 2  tablespoons olive oil
  • ¾  teaspoon ground black pepper


  • Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown, and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes.
  • Sprinkle Patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, inner sides down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Blue Cheese Mayonnaise, and then bun tops.

Blue Cheese Mayonnaise  Makes: 1½ cups

  • Mix all ingredients in bowl to blend. (Can be made 1-day ahead. cover and refrigerate.)

Grilled Red Onions  Makes: 8 servings

  • Cut ¼-inch slice off top and bottom of each onion and discard. Cut onions crosswise into ½-inch thick rounds. Arrange onion rounds in single layer in shallow dish. Whisk Worcestershire sauce, vinegar, soy sauce, and oil in small bowl to blend. Pour over onions and let stand at room temperature at least 1 hour and up to 4 hours, basting  occasionally.
  • Prepare barbecue (medium-high heat). Using large spatula, arrange onions on grill. Cover grill and cook onions until brown, basting occasionally, about 4 minutes per side. Transfer onions to platter. Season to taste with pepper.