Kobe Bleu Cheese Mini-Burgers with Cipollini Onions in Balsamic Reduction

1. 1

   In order to easily peel the cipollini onions, blanch them for 2 minutes in about 2 cups boiling water.

2. 2

   Slip off the skins and remove the roots.

3. 3

   Heat the olive oil in a medium saute pan over medium heat and saute the cipollini onions until they begin to soften and turn translucent.

4. 4

   Deglaze the pan with the balsamic vinegar and reduce until the liquid is almost all gone.

5. 5

   Set aside briefly.

6. 6

   Heat grill.

7. 7

   In a mixing bowl combine egg, Smokey Rotisserie seasoning and onion and stir in beef, mixing well.

8. 8

   Add crumbled bleu cheese and mix just enough to uniformly distribute without breaking up the cheese too much.

9. 9

   Form into 8 small patties, about 2 ounces each.

10. 10

    Grill both sides, transfer to potato rolls (which can be very briefly pre-toasted cut side down on the grill if you like), and garnish each with 3 cipollini onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.