{"id":3936,"date":"2010-06-28T10:06:42","date_gmt":"2010-06-28T14:06:42","guid":{"rendered":"http:\/\/canyoustayfordinner.com\/?p=3936"},"modified":"2016-08-24T16:49:07","modified_gmt":"2016-08-24T20:49:07","slug":"burgers-with-bbq-sauce-blue-cheese-and-grilled-red-onion","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/burgers-with-bbq-sauce-blue-cheese-and-grilled-red-onion\/","title":{"rendered":"Burgers with BBQ sauce, Blue Cheese, and Grilled Red Onion"},"content":{"rendered":"

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Juicy burgers for breakfast? Unfortunately, no. These barbecued beauties were the highlight of the weekend here in Seattle. Saturday night, the sun still shining at 8:30 pm, the grill fired up, me pretending to be Bobby Flay in an unlikely episode of “Boy Meets Grill.” Everything I could hope for in a summertime supper. A quarter pound of lean, grass-fed beef, grilled to a medium rare pink center, slathered in smoky barbecue sauce, and crowned with crumbled blue cheese and sweet grilled red onion. The play of flavors here was outstanding.<\/p>\n

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I highly recommend that next time you decide to make a burger, you mix your favorite barbecue sauce with the ground beef before forming it into a patty. About 1 TBSP per burger, along with a few dashes of worcestershire sauce. And then, in the last few minutes of grilling, or pan frying, brush the burger on all sides with a tad more barbecue sauce so that you get a really strong smoky depth of flavor. To complement this intensity, pair the burger with a pungent cheese- preferably blue, and grill thick rounds of red onion. I’m very specific about the red onion here. Though all onions, most notably vidalia, become sweeter when heated at high temperatures, the red orbs develop the most natural and mouth-watering caramelization. Simply brush thick slices of onion (about 1\/4″ in thickness) with a bit of canola oil and place directly on the grill for about 4 minutes per side.<\/p>\n

The sharpness of the cheese and the sugary sweetness of the soft onion rounds will practically do Swan Lake on the tongue. A promise you can hold me to.<\/p>\n

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A trick for grilling large slices of onion. Take a skewer and spear the onion rounds through their side- inserting the rod all the way through the width of the onion. Each thick onion round will look like a lollipop with the stick coming out of both sides. Like this: ——–O——\u00a0 By skewering them in this manner, you’ll ensure that the rings don’t separate and fall between the grates of the grill. And yours truly has had one too many barbecue flare ups.<\/p>\n

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Besides burgers and grills, this weekend was fantastic. I’m relaxed, restored, and ready to begin a new week. One thing worth mentioning: I spent a lot of time with a new friend, Bethenny Frankel. Is anyone watching “Bethenny Getting Married?”? I’m obsessed. The woman is hilarious, outright, and seemingly sincere. She puts it all out there, but not in an overly self-indulgent way. Unlike the Real Housewives, she’s got class, a better grasp on reality, and a healthy dose of humility. I’m a sucker for self deprecation, I’d say.<\/p>\n

Now I feel the need to read “Naturally Thin,” her book that was published a few years ago. Have you read it?<\/em><\/p>\n

Let me start by saying that I care very, very<\/em> little about gaining information\/knowledge on how to be or become naturally thin, but instead am simply interested in reading her writing. To sit with her thoughts on the matter. I’m fascinated by the ways in which people think about weight and body image. I’d say in the last four years, after losing as many LB’s\u00a0 as Justin Bieber weighs (quite possibly more), and learning to maintain and find my own healthy balance, I’m unbearably over the notion that there are new and improved ways to become thin and stay there. Because the process can’t be penned and achieving the balance can’t be bookmarked. I assure you.<\/p>\n

I’ll read it and send you the Cliff’s Notes. Until then, get to a grill. Bite into a burger with barbecue sauce, blue cheese, and grilled red onion.<\/p>\n","protected":false},"excerpt":{"rendered":"

Juicy burgers for breakfast? Unfortunately, no. These barbecued beauties were the highlight of the weekend here in Seattle. Saturday night, …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1069],"tags":[],"class_list":["post-3936","post","type-post","status-publish","hentry","category-burgers"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/3936","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=3936"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/3936\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=3936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=3936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=3936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}