In order to easily peel
the cipollini onions, blanch
them for 2 minutes in about 2 cups boiling water. Slip off the skins and remove the roots. Heat the olive oil
in a medium saute pan over medium heat and saute the cipollini
onions until they begin to soften and turn translucent. Deglaze
the pan with the balsamic vinegar
and reduce until the liquid is almost all gone. Set aside briefly.
Heat grill. In a mixing bowl combine egg
, Smokey Rotisserie
seasoning and onion and stir in beef, mixing well. Add crumbled bleu cheese and mix just enough to uniformly distribute without breaking up the cheese too much. Form into 8 small patties, about 2 ounces each. Grill both sides, transfer to potato
rolls (which can be very briefly pre-toasted cut side down on the grill
if you like), and garnish
each with 3 cipollini onions.