May fires up the flavor with BBQ, Beef, and Hamburger Month, all landing just in time for Memorial Day. Burgers are a summer staple for a reason—simple, satisfying, and perfect for any gathering. Whether you’re grilling for the holiday weekend or cooking indoors, this stovetop twist brings new depth to a classic.

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Beef Burgers With Onions, Spinach, Ketchup, and Blue Cheese

Makes 4 Servings

For the sauce:

• tablespoon olive oil
• small red onion, peeled and finely diced
• 2 cloves garlic, peeled and finely diced
• tablespoon honey
• tablespoon brown sugar
• 8 ounces tomato puree
• 3 1/2 tablespoons tomato passata
• tablespoon Worcestershire sauce
• tablespoon apple cider vinegar
• tablespoon whiskey
• 1/2 teaspoon salt or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon paprika, or to taste
• 1/4 teaspoon chili powder, or to taste

For the burgers:

• 11/4 pound ground beef
• onion, peeled and finely diced
• tablespoon mustard
• tablespoon Worcestershire sauce
• tablespoon chili sauce
• tablespoon vegetable oil
• 4 ounces Stilton cheese, sliced
• 4 sesame seed burger buns
• 3 handfuls of baby spinach
• 6 tablespoons crispy onions

For the sauce: Heat the oil in a pan, lightly sauté the diced onion and garlic, and stir in the honey and sugar, and simmer briefly. Mix in the tomato puree, passata, Worcestershire sauce, vinegar, and whiskey. Simmer until thickened. Season the sauce with salt, pepper, paprika, and chili powder to taste.

For the burgers: Mix the beef with onions, salt, pepper, mustard, Worcestershire sauce, and chili sauce, then shape into 4 patties. Heat and lightly oil a griddle pan, cooking the burgers for 8–10 minutes, turning once. Add the cheese during the final minute to melt. Toast the halved buns cut‑side down for 1 minute. Layer each bottom bun with spinach and crispy onions, add the burgers, drizzle with tomato sauce, and top with the remaining bun halves. Secure with a skewer if desired and serve with extra sauce.

Recipe courtesy Lines+Angles.