Gorgonzola Stuffed Beef Burgers with Sauteed Wild Mushrooms & Caramelized Red Onion Marmalade

Prepare beef patties: In a mixing bowl, gently combine beef with salt and pepper. Divide meat into 8 equal portions. Quickly form each portion into a flat patty, handling the meat as little as possible. Sprinkle 4 of the patties with two Tablespoons of the gorgonzola cheese. Top with the remaining four patties of beef and pinch the sides together to form a seal, indent the center. Refrigerate for 20 minutes, then set out at room temperature until ready to grill.

Prepare mushrooms: Heat butter in a large frying pan until melted. Add shallot, garlic & thyme and sauté for 3 minutes or until the shallot is tender. Add all of the mushrooms and season with salt and pepper. Sauté over medium-high heat until the mushrooms begin to brown. Remove the pan from heat and add brandy and reserved mushroom-soaking liquid. Continue to cook this mixture until all of the liquid has evaporated and the mushrooms are tender.

Prepare onion marmalade: In a large sauté pan, heat oil until hot but not smoking. Add the onions, cover and cook over medium-low heat until onions are very soft and golden brown, about 25 minutes. Raise the heat to medium-high and add the vinegar and brown sugar. Cook until the liquid has almost evaporated and a thick syrup has formed. Add the heavy cream, salt and pepper to taste.

Grill & assemble the burgers: Grill burgers until desired amount of doneness. Place one burger on each bun and top with one Tablespoon of the marmalade and a heaping spoonful of the sautéed mushrooms.