Stilton Sirloin Burgers with Onion Jam

• Recipe by The Bar, The Peninsula Chicago

The Peninsula serves these juicy blue cheese-topped burgers, made with Kobe beef, at The Bar. Miniature versions, made with sirloin, are offered with delectable sweet potato fries as part of the Gentleman's Retreat Tea, which includes a glass of the hotel's private bourbon blend and a cigar.

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 1 large red onion, halved and thinly sliced
3. Kosher salt
4. 1 cup dry red wine
5. 2 tablespoons red wine vinegar
6. 2 teaspoons honey
7. 1 thyme sprig
8. Freshly ground pepper
9. 2 pounds ground sirloin
10. 4 ounces Stilton cheese, cut into 4 slices
11. 4 hamburger buns or kaiser rolls, split
12. 1 large tomato, sliced 1/4 inch thick
13. 4 Boston lettuce leaves
14. Dill pickles, for serving

Directions

1. In a skillet, heat the olive oil. Add the onion and a pinch of salt and cook over moderately low heat, stirring, until softened but not browned, about 10 minutes. Add the red wine, vinegar, honey and thyme and simmer over moderately low heat, stirring frequently, until all the liquid has evaporated, 15 minutes. Discard the thyme and season with salt and pepper.
2. Light a grill or preheat the broiler. In a bowl, generously season the sirloin with salt and pepper. Mix gently with your hands, then shape into four 1-inch-thick patties; lightly season again with salt and pepper.
3. Grill the patties over a hot fire or broil 2 inches from the heat, turning once, until charred on the outside and pink within, 3 minutes per side. Just before they're done, top the burgers with the Stilton. Transfer to a platter. Lightly grill the buns.
4. Set the Stilton burgers on the grilled buns. Top with the red onion jam, the tomato slices and lettuce leaves and serve with dill pickles.

Serve With

Sweet Potato Fries.

Notes

Cocktail Match An Asian interpretation of a whiskey sour, made with bourbon, plum wine, sweet-and-sour mix and a few drops of grenadine.