Serious Eats: Recipes
Cook the Book: Blue Cheese Sirloin Burgers with Red Wine-Onion Jam
There 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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