Blue Cheese Stuffed Hamburgers with Caramelized Onions
alt.cooking-chien/Calvin Y. Konno (2000)
Yield: 4 servings

2 pounds yellow onions, peeled and halved lengthwise
3 tablespoons unsalted butter or olive oil
1 teaspoon fresh thyme leaves, stripped from stems, or 1/4 teaspoon dried
thyme
Salt
Freshly ground black pepper
1 1/2 pounds lean ground beef
2 ounces Roquefort, Gorgonzola or other blue-veined cheese
Ketchup, optional

Place onions on cutting board, flat side down, and cut into slivers. Combine onions and butter in heavy skillet. Cook over low heat, stirring occasionally, until onions begin to wilt, about 5 minutes. Cover and cook over low heat, stirring occasionally, until onions begin to turn golden. Uncover and cook over medium-low heat, stirring often, until onions are deep golden brown, about 10 minutes. Season with thyme and salt and pepper to taste. Set aside.

Divide ground beef into 4 equal pieces. Divide each piece into 2 portions. Flatten each, making 8 patties, each about 4 inches in diameter.

Divide cheese into 4 portions. Place portions of cheese in center of 4 patties. Top with remaining 4 patties. Pinch edges together to seal.

Grill, broil or pan-fry burgers until browned on outside and cooked to taste in center. Reheat onions.

Top each burger with generous spoonful of onions. Serve ketchup on the side.