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1
Heat 3 tablespoons of canola in a large pan over medium low heat.
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2
Add onion and cook until golden brown and caramelized about 15 to 20 minutes, making sure to stir every few minutes.
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3
Preheat the broiler.
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4
Form the ground beef into 12 equal-sized mini patties.
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5
Heat the remaining canola oil in a large skillet over medium-high heat.
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6
Season each side of the patties with the grill seasoning, put them into the skillet and cook for 3 minutes.
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7
Flip the burgers, top 4 with some of the blue cheese, the next 4 with 2 slices of Cheddar and the final 4 with 2 slices of mozzarella cheese.
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8
Put under the broiler until the cheese is melted, about 30 seconds.
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9
Roasted Red Pepper Ketchup:
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10
In a mini chopper or blender add the ketchup and roasted red peppers (reserve 1 red pepper to garnish the burgers).
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11
Blend until smooth.
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12
If the mixture is too thick and not blending well, add 1 or 2 tablespoons of the liquid from the jar of roasted red peppers.
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13
Set aside.
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14
Pesto Mayo:
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15
Combine the mayonnaise and pesto in a small bowl.
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16
Set aside.
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17
Assembly: Slice the reserved red pepper into 4 pieces to garnish the Cheddar burgers.
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18
Put the burgers on the bottom halves of each bun.
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19
Top the 4 cheddar burgers with the pieces of red pepper, some of the ketchup and cover with the top half of the rolls.
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20
Top the 4 mozzarella burgers with some of the pesto mayo and cover with the top half of the rolls.
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21
Finally, top the blue cheese burgers with the caramelized onions and cover with the top half of the rolls.
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22
Arrange them on a serving platter and serve immediately.
