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Wine Paring Suggestion: Cabernet Sauvignon
5 tablespoons extra virgin olive oil3 medium yellow onions, thinly slicedSalt and freshly ground black pepper4 ounces Maytag blue cheese2 pounds grass-fed lean ground beef1/4 cup red onion, finely minced½ cup ricotta cheese6 slices rustic coarse-textured bread1 clove garlic, peeled3 cups arugula
In a large frying pan, warm 2 tablespoons of the olive oil over medium heat. Add the onions, cover and cook for 15 minutes.
Remove the cover, season with salt and pepper and continue to cook until the onions are very soft and just begin to turn golden, 20 to 30 minutes. Let the onions cool and crumble the blue cheese into the mixture and stir together gently. Set aside.
Place the beef and ricotta in a bowl and mix together. Season with 1 teaspoon salt and ½ teaspoon pepper.Heat a charcoal grill.
Grill the bread until light golden on both sides. Rub the toasted bread on one side well with the peeled garlic. Brush the bread with 2 tablespoons of the olive oil. Grill the burgers for 4 to 5 minutes per side until medium rare. Place one slice of grilled bread on each plate and top with a burger.
Toss the arugula with the remaining ½ tablespoon olive oil and a pinch of salt. Spoon the caramelized onions and blue cheese on top and serve immediately garnished with arugula.
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