Tom's Cabernet Balsamic Burgers with Sautéed Mushrooms & Onions

Tom's Cabernet Balsamic Burgers with Sautéed Mushrooms & Onions

Ingredients

• 5 teaspoons Celia's EVOO, divided
• 4 cups thinly sliced red onion
• 1 ½ teaspoons chopped fresh thyme
• ½ cup cabernet sauvignon or other dry red wine
• 2 tablespoons Celia's Traditional Dark balsamic vinegar
• ¾ teaspoon salt, divided
• 1 (8-ounce) package sliced mushrooms
• 1 ½ pounds ground sirloin
• Cooking spray
• ⅓ cup mayonnaise
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 1 garlic clove, minced
• 6 whole-wheat hamburger buns
• 1 ½ cups baby arugula

Directions

1. Heat a large nonstick skillet over medium-low heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add onion and thyme; cook 17 minutes or until golden and very tender, stirring occasionally. Increase the heat to medium-high; add wine, vinegar, and 1/4 teaspoon salt. Cook for 6 minutes or until the liquid almost evaporates, stirring occasionally. Remove onion mixture from pan.
3. Wipe pan clean with paper towels. Heat pan over medium-high heat. Add the remaining 3 teaspoons oil to pan; swirl to coat. Add mushrooms and 1/4 teaspoon salt; sauté for 8 minutes or until mushrooms brown and liquid mostly evaporates.
5. Preheat grill to medium-high heat.
7. Coarsely chop 1 cup onion mixture, and stir chopped onion mixture into beef. Divide the beef mixture into 6 equal portions, gently shaping each into a 1-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle the patties with remaining 1/4 teaspoon salt. Place patties on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until done.
9. Combine mayonnaise, blue cheese, and garlic in a bowl, and mash well with a fork. Spread the top halves of buns evenly with mayonnaise mixture. Arrange 1/4 cup arugula on bottom half of each bun; top each bottom half of bun with 1 patty, about 2 tablespoons remaining onion mixture, about 1/4 cup mushrooms, and top half of bun.