Manly Meal: Blue Cheese, Bacon, and Balsamic Onion Burger

This spiced-up burger is finished with warm, melty blue cheese, and balsamic-soaked red onions.


  • ½ medium red onion
  • 2 tbsp. balsamic vinegar
  • kosher salt
  • Pepper
  • 1½ lb. lean ground sirloin
  • 4 oz. blue cheese
  • 4 brioche hamburger buns
  • Lettuce
  • tomato
  • Cooked bacon slices


  1. In a small bowl, toss together the onion, vinegar, and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, until ready to use.
  2. Heat grill to medium-high. Gently form the beef into 4 balls. (Don’t overwork the meat — this can result in a tough, dry burger.) Flatten each ball into a 3/4-inch- thick patty. Using your thumb, make a shallow 1 1/2-inch-wide indent in the top of each patty. Season the patties with 1/2 teaspoon each salt and pepper.
  3. Place the patties on the grill, indent facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook to desired doneness, 3 to 4 minutes more for medium. During the last 2 minutes, top with the blue cheese and grill, covered, until gooey.
  4. If desired, grill the buns until lightly toasted. Serve the burgers on buns and top with the cut of balsamic onions, lettuce, tomato, and bacon, if desired.

A recipe shared from Delish

Perfect dish for grazing at gatherings

This is a very simple dish to put together and is perfect for grazing at gatherings!

Apricot Compote


1 or 2 small pieces each of

  • Gorgonzola (Lombardy)
  • Taleggio (Lombardy)
  • Raschera (Lombardy, Emilia-Romagna)

In their absence, try Spanish Garroxa, Cabrales, or Manchego, English Stilton or Humbolt Fog goat cheese or Humbolt Blue. Yum!

Apricot Compote:

2 cups dried apricots
½ cup champagne vinegar
½ cup water
1 T. lemon juice
¾ cup sugar

Cut the apricots in half. Combine the vinegar, water, sugar and lemon juice in a sauce pan and bring to a boil. Add the apricots and simmer for about 10 minutes or until the liquid begins to thicken and the apricots plump. Remove from the heat and allow to cool to room temperature. If the liquid is still very runny, remove the apricots and reduce the liquid further. The compote will, however, thicken when it is refrigerated. and of course not to mention be prepare for all available of the kitchen tools such as knife, cutting board and cookware.

Honey, Walnut, and Goat Cheese

Walnuts and Herbed Honey:

2 cups walnut halves

½ cup honey

1 T. dried lavender or 2 large sprigs tarragon or rosemary

¼ cup water

1 T. olive oil

1 tsp. salt.

Preheat the oven to 350 F. Toast the walnuts for about 10 minutes. If you can smell them, PULL THEM OUT! Nuts tend to go from toasted to burned very quickly. Remove them from the pan immediately and toss them in a medium bowl with the salt. In a small sauce pan, combine the honey, herb of your choice, oil and water. Bring to a boil. Lower the heat to a simmer and cook for 5 minutes. Remove from the heat and while it’s still warm, pour it through a strainer. Pour the honey over the toasted walnuts and toss to combine.

To serve:

Arrange the cheeses to your liking on a serving tray and accompany with the apricot compote and walnuts.

Beets: High Energy Juice Recipe

Beets are popular among runners and are consumed for their effects on endurance.  They have also been known to naturally reduce blood pressure, increase stamina, fight inflammation, and are high in nutrients and fiber. Try this high energy juice recipe and experience the benefits for yourself!

A recipe by Dr. Josh Axe


  • 1 beet
  • 6 celery stalks
  • 1 green apple
  • ½ cucumber


  1. Add all ingredients to vegetable juicer. Add more cucumber if necessary. Gently mix juice and consume immediately.

Find the full recipe here.