Cook the Book: Blue Cheese Sirloin Burgers with Red Wine-Onion Jam

Book CoverThere is only one ingredient that can improve on the superb combination of beef and red wine: blue cheese. For these blue cheese sirloin burgers with red wine-onion jam, excerpted from Bobby Flay's Grill It!, Bobby recommends using Cabrales, a Spanish cheese usually made from pure cow's milk (sometimes it is blended with sheep and goat milk) and aged for months in limestone caves. If you’re local cheesemonger doesn’t carry Cabrales, Stilton, Maytag, or Roquefort would work well, too.

Don't skimp on the mustard—it's the crowning touch.

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Blue Cheese Sirloin Burgers with Red Wine-Onion Jam


  • 1 1/2 pounds ground sirloin
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces blue cheese, cut into 4 slices
  • 6 tablespoons unsalted butter, softened
  • 4 hamburger buns or kaiser rolls, split
  • 3 tablespoons Dijon mustard
  • 1 cup watercress leaves
  • Red Wine-Onion Jam (recipe follows)
  • 2 tablespoons olive oil
  • 2 medium red onions, halved and thinly sliced
  • 1 cup red wine
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons finely chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper


  1. 1.

    Heat your grill to high.

  2. 2.

    Shape the meat into four burgers, each 1 inch thick. Brush with oil and season liberally with salt and pepper on both sides. Place the burgers on the grill and grill until golden brown and slightly charred, three to four minutes. Turn the burgers over and continue grilling to medium, about three minutes longer. During the last minute of cooking, place a slice of cheese on top of each burger, close the cover of the grill, and allow the cheese to melt. Remove the burgers to a plate and let rest while you grill the buns.

  3. 3.

    Butter the cut sides of the buns and season with salt and pepper. Place on the grill, butter side down, and grill until lightly golden brown, about 30 seconds.

  4. 4.

    Spread some of the mustard on the bottom and top halves of each bun and top with some watercress. Place the burgers on top of the watercress and spoon some onion jam on each burger. Top with the buns and serve immediately.

  5. 5.

    Red Wine-Onion Jam

  6. 6.

    - makes 3/4 cup -

  7. 7.

    Heat the oil in a medium sauté pan on the grates of the grill or on a stovetop over medium-low heat.

  8. 8.

    Add the onion and cook until soft, stirring occasionally, about 10 minutes.

  9. 9.

    Add the wine, vinegar, honey, and thyme and simmer, stirring occasionally, until the liquid has evaporated, five to seven minutes. Season with salt and pepper.

  10. 10.

    Remove from the heat and let cool to room temperature. The jam can be made two days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving.

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