Blue cheese and balsamic burger salad

I love a good burger, but when I want something that feels a little more nourishing than an order of burger and fries, I turn to this Blue cheese and balsamic burger salad. There’s so much flavor in each layer and I’ve honestly come to crave it as much as an old fashioned drive-thru order.

This is a tasty, umami-packed dinner that starts with homemade caramelized onions—and no, you don’t have to spend an hour hovering over the stove to make them! This shortcut only takes 15 minutes but you’d never know it. They get much of their sweet, rich flavor from balsamic vinegar—a key ingredient you’ll use three different ways for this salad.

For the hamburgers, I like to use ground sirloin, which is leaner and milder in taste compared to regular ground beef. It’s such a great blank canvas for the blue cheese crumbles and balsamic glazed onions. If you can’t find it, however, regular ground beef or ground bison would both be perfectly adequate substitutes. And if it’s barbecue weather where you live, I highly recommend taking the burger patties out to cook them for that deep char and smoky flavor. It makes such a difference in this salad!

Ingredients:

• Extra Virgin Olive Oil
• Yellow onion
• Balsamic vinegar
• Coconut sugar
• Kosher salt
• Freshly ground black pepper
• Freshly squeezed lemon juice
• Dijon mustard
• Honey
• Garlic wedge
• Dried thyme
• Blue cheese crumbles
• Baby arugula or mixed greens

Step-by-step:

step one: cook the onion

Heat the olive oil in a large, deep frying pan over medium heat. Add the onions and cook, stirring often, until soft and beginning to color around the edges, 10 to 12 minutes.

step two: add the balsamic vinegar and spices

Stir in the balsamic vinegar, coconut sugar, salt, and pepper and continue to cook, stirring, until the liquid is absorbed and the onions are deep golden and caramelized, about 5 minutes. Remove from heat, cover to keep warm and set aside.

step three: Make the balsamic vinaigrette

Combine all vinaigrette ingredients in a wide-mouth jar and blend with an immersion blender until smooth and emulsified. Refrigerate until ready to serve.

step four: shape the patties

Divide the beef into 6 equal portions, 5 to 5.5 ounces each, and shape into patties. Place the steaks on a baking sheet and use your thumb to make a shallow well in the center of each (this will help them hold their shape while grilling).

step five: preheat the grill

Preheat the grill (or grill pan) over medium-high heat and maintain a temperature between 400℉ and 450℉.

step six: season the burgers

Just before grilling, brush the top of the steaks evenly with Dijon mustard, then drizzle with olive oil and balsamic vinegar. Season generously on both sides with salt and pepper.

step seven: cook the hamburgers

When the grill is hot, add the burgers and cook until a golden brown crust forms on each side and they reach desired doneness, 5 to 6 minutes per side for medium. Avoid pressing the steaks, as this forces the juices out, and turn only once for best results. During the last 1 to 2 minutes of cooking, top each patty with blue cheese crumbles, close the lid, and let the cheese melt just enough to stick to the burgers. Transfer the steaks to a clean plate and rest for 5 minutes to allow the juices to settle.

step eight: assemble the salads

To serve, fill the bottom of a shallow bowl with a generous handful of lettuce and drizzle with the balsamic vinaigrette. Pour a generous amount of balsamic-glazed onions over the vegetables, then top with a burger patty with blue cheese. Finish with another drizzle of balsamic vinaigrette, serve immediately and enjoy!

Frequently asked questions about prescriptions:

The next time you’re craving a burger, you have to try this Blue Cheese and Balsamic Burger Salad. Comment below once you’ve tried this recipe and let me know what you think!

Want even more burger night recipes? try these!

Smashburger with special truffle sauce

Monterey Melt Smash Burgers

Greek-inspired grilled lamb burgers

Food photography and styling by Eat Love Eats.

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