Martha'S Vineyard Burger

• 1.5 lbs. of ground round
• 1/2 cup red onion
• 1/2 cup of blue cheese
• 1/3 cup finely chopped walnuts
• 1/2 cup of margarine
• salt & pepper
• Sauce:
• 6 tblsp cup raspberry jam
• 2 tblsp Helmans mayonnaise
• 1 tblsp of dijon mustard
• Pinch of garlic salt
• 2 sprigs of basil
• 4 large egg hamburger rolls
• 1/4 cup blue cheese

1. Combine raspberry jam with Helmans mayonnaise, Dijon mustard, pinch of garlic salt and finely chopped basil. Put in refrigerator to chill.
2. Combine finely chopped red onion with crumbled blue cheese and walnuts in a food processor. Spread evenly in a plate or flat surface and freeze.
3. Once frozen, cut into 1-inch squares.
4. Divide sirloin into 4 portions and form into 4 relatively thick patties. Make a small well in the center of each burger and gently put in blue cheese mixture. Cover up until mixture does not show. Salt and Pepper to taste.
5. Apply to grill and cook to desired doneness*remember not to press down with spatula.
6. Flip burgers and apply remaining butter mixture to the top in addition to additional 1/4 cup of blue cheese. Continue cooking.
7. Apply the raspberry sauce to the toasted buns and enjoy.

ground round, red onion, blue cheese, walnuts, margarine, salt, raspberry, mayonnaise, mustard, garlic, basil, egg hamburger, ubc

Taken from www.epicurious.com/recipes/member/views/marthas-vineyard-burger-1204900 (may not work)