viceroy burgers

Sundays are for cheaters. At least according to my friend Paul they are.

This past Sunday, I buckled under the pressure. I cheated.

For those of you who are pure at heart (or maybe for those of you who aren't so pure at heart), don't get too excited.  I wasn't part of a steamy sordid affair with a somehow inappropriate but incredibly good looking man. I'm in the middle of a two week cleanse and Sunday I gave in to a deliciously sinful burger. A burger that was worth every moment. Let me explain.

The inspiration for these burgers came long before my cleanse started and consequently a long way from home. I spent a week in Palm Springs this past February in the fabulous Viceroy Hotel which is home to a little restaurant called Citron. The restaurant was of course overpriced as most hotel restaurants are. So instead of ordering a $20 cheeseburger while lounging by the pool, my friend Jill jotted down all the ingredients to the Viceroy Burger. Horseradish aoli, balsamic onions, gruyere, bacon, blue cheese and arugula. Not one type of cheese, but two. And bacon. Now you see where the word sinful comes into play.

You can imagine my delight when she called me Sunday not only to invite me over for dinner, but to tell me we'd be making Viceroy Burgers. Then I found out Sundays are for cheaters. Perfect!

viceroy burgers
makes 4

1 1/2 pounds lean ground beef
3 - 4 tablespoons Montreal Steak Seasoning
1 small sweet onion, sliced
1 tablespoon butter
2 tablespoons balsamic vinegar
4 tablespoons mayonnaise
1-2 teaspoons horseradish
6 strips thickly sliced bacon, cooked
gruyere cheese, sliced
blue cheese, crumbled
1 1/2 cups arugula
4 whole grain rolls or buns

Season ground beef with Montreal Steak Seasoning and form into 4 patties.

Melt butter over low heat in a small skillet. Add sliced onions and cook slowly until they begin to caramelize, about 15 - 20 minutes. Meanwhile combine horseradish and mayonnaise. Set aside. Add balsamic to skillet and allow onions to cook for another 2-3 minutes. Remove from skillet and set aside.

Place burgers on hot grill and allow to cook for 4 minutes on each side. Top with blue cheese and gruyere and allow cheese to melt. Remove from grill. Dress burgers with mayonnaise, bacon, caramelized onions and arugula. Serve hot.