Blue Cheese and Balsamic Burger Salad

I love a good burger, but when I’m craving something a little lighter and more nourishing than fries on the side, this Blue Cheese and Balsamic Burger Salad is my go-to. Every component layers savory, tangy, and sweet flavors: quick caramelized onions glazed with balsamic, juicy burger patties finished with blue cheese, and a bright balsamic vinaigrette to tie everything together. It delivers the satisfaction of a classic burger with the freshness of a salad.

This recipe is built around three uses of balsamic vinegar: in the caramelized onions, in the burger seasoning, and in the vinaigrette. The onions are caramelized quickly—about 15 minutes—so you get deep, sweet flavor without standing at the stove for an hour. Ground sirloin is recommended for the patties because it’s lean and makes a great backdrop for bold blue cheese crumbles; if you prefer, regular ground beef or ground bison will work, too. If you have a grill or grill pan, use it to develop a smoky char on the patties for the best flavor.

Ingredients

• Extra virgin olive oil
• Yellow onions
• Balsamic vinegar
• Coconut sugar (or light brown sugar)
• Kosher salt
• Freshly ground black pepper
• Freshly squeezed lemon juice
• Dijon mustard
• Honey
• Garlic clove
• Dried thyme
• Blue cheese crumbles
• Baby arugula or mixed greens
• Ground sirloin (90/10) or preferred ground meat

Step-by-Step Instructions

Step One: Cook the Onions

Heat 1 tablespoon extra virgin olive oil in a large, deep skillet over medium heat. Add 2 medium yellow onions, halved and thinly sliced, and cook, stirring frequently, until they are tender and starting to brown around the edges, about 10–12 minutes.

Step Two: Add Balsamic and Seasonings

Stir in 2 tablespoons balsamic vinegar, 1 tablespoon coconut sugar (or light brown sugar), 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Continue cooking, stirring, until the liquid is absorbed and the onions are deep golden and caramelized, about 4–6 minutes more. Remove from heat, cover to keep warm, and set aside.

Step Three: Make the Balsamic Vinaigrette

Combine 4 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon freshly squeezed lemon juice, 2 teaspoons Dijon mustard, 2 tablespoons honey, 1 minced garlic clove, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon dried thyme in a jar or bowl. Blend or whisk until smooth and emulsified. Refrigerate until ready to serve. The vinaigrette keeps well for several days—shake or whisk before using.

Step Four: Form the Patties

Divide 2 pounds ground sirloin into 6 equal portions (about 5–5.5 ounces each) and form into patties. Place them on a sheet pan and press a shallow dimple into the center of each patty with your thumb; this helps them keep their shape while cooking.

Step Five: Preheat the Grill or Grill Pan

Preheat your grill or grill pan over medium-high heat, aiming for a surface temperature between 400°F and 450°F. A hot surface helps develop a golden-brown crust quickly.

Step Six: Season the Burgers

Just before cooking, brush the tops of the patties evenly with 2 tablespoons Dijon mustard, then drizzle with about 2 tablespoons extra virgin olive oil and 2 tablespoons balsamic vinegar. Season both sides generously with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Step Seven: Cook the Burgers

Place the patties on the hot grill and cook until a golden-brown crust forms, flipping only once. For medium, cook about 5–6 minutes per side. Avoid pressing on the patties so they retain their juices. During the final 1–2 minutes, top each patty with blue cheese crumbles (about 1/3 cup total divided among patties), close the lid, and let the cheese soften and adhere. Transfer the patties to a clean plate and rest for 5 minutes before assembling.

Step Eight: Assemble the Salads

Fill the bottom of a shallow bowl with a generous handful of baby arugula or mixed greens. Drizzle with balsamic vinaigrette, spoon a hearty portion of the balsamic-glazed onions over the greens, and place a blue cheese–topped burger patty on top. Finish with another drizzle of vinaigrette, serve immediately, and enjoy.

Recipe Notes & FAQs

Substitute for coconut sugar: Light brown sugar works well if you don’t have coconut sugar on hand. It will give a similar caramelized sweetness to the onions.

Make-ahead tips: The burger patties are best cooked and served immediately for maximum juiciness. The vinaigrette can be made up to five days ahead and stored in the refrigerator in an airtight container—shake or whisk before using. The caramelized onions keep well in the fridge for a few days and can be gently reheated.

Grill option: If weather allows, cook the patties outdoors for a deeper char and a hint of smoky flavor that complements the balsamic and blue cheese.

Servings, Time, and Nutrition

Total time: about 1 hour (including prep, cooking, and resting). Servings: 6.

Nutrition (approximate per serving): Calories: 560 kcal; Carbohydrates: 15 g; Protein: 31 g; Fat: 41 g; Saturated Fat: 13 g; Sodium: 1335 mg; Fiber: 1 g; Sugar: 11 g. Nutrition information is an approximation.

Additional Info

Author: Alex Snodgrass

Course: Main Course