When we hear the word "cheeseburger," a juicy beef patty with melty American or Cheddar cheese typically comes to mind. But with the incredible variety of cheeses available at the supermarket, why limit ourselves to the classics? This smart recipe takes advantage of Roquefort, a sheep's milk cheese from the south of France — and the results are mouthwatering.
Instead of simply piling the crumbly blue cheese on top of each patty, you'll stir it into a dollop of yogurt or crème fraîche, creating a creamy, spreadable cheese that makes a truly unforgettable burger topping. Sweet and tender caramelized onions perfectly offset the tanginess of the cheese, while a handful of baby spinach adds a nice crunch and fresh flavor.
Serve these French-inspired burgers with homemade pommes frites and a glass of wine, and you might as well be dining in Paris.
Spinach and Blue Cheese Burger
Prep time: 15 minutes ; cooking time: 25 minutes
vegetable oil, divided
medium yellow onions, thinly sliced
Freshly ground black pepper
large hamburger buns, split
(1/3-pound) hamburger patties
Roquefort or blue cheese
crème fraiche or plain Greek yogurt
Arrange a rack in the top third of the oven and heat to 350°F. Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add the onions and sauté until lightly browned. Reduce the heat to medium-low, season with salt and pepper, and cook until golden brown and caramelized, about 20 minutes. Toast the buns in the oven until warmed through, 3 to 5 minutes; set aside.
Place the cheese and crème fraîche or yogurt in a small microwave-safe bowl and heat in the microwave for 20 seconds. Stir to combine.
Season the patties generously with salt and pepper. Heat the remaining 1 tablespoon oil in a medium frying pan over high heat until shimmering. Add the patties and cook until desired doneness, 1 1/2 to 2 minutes per side.
Divide the caramelized onions between the bottom buns. Top with a hamburger patty. Spread the cheese mixture over the hamburger patties, divide the spinach over the cheese mixture, and close with the top buns.
Reprinted with permission from Super Easy Burgers. Translation copyright © 2018 by Hachette Livre (Marabout). Photographs copyright © 2018 by Charlotte Lascève. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.