Blue Cheese Bacon Burger |
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Cookbook Title:
Take this Dish and Twist It  |
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| Description: | |||||||||||||||||||||||||||
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Problem: Many blue cheese burgers I’ve had (and I’ve had a lot) lose the signature ingredient’s one-of-a-kind sharpness when it melts into the burger. Solution? By freezing the blue cheese cubes and stuffing them in the burger, I’m guaranteed a solid chunk of that luscious cheese with each bite. photo Blaine Moats and Scott Little |
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| Ingredients: | |||||||||||||||||||||||||||
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4 thick slices blue cheese (about 8 ounces) 1 1/2 pounds ground beef chuck 1/2 pound ground pork 1 medium onion, finely chopped (1/2 cup) 1 cup chopped cooked bacon (about 6 slices) 3 tablespoons sun-dried tomato paste ¼ teaspoon liquid smoke Kosher salt or table salt and freshly ground black pepper, to taste 4 hamburger buns, toasted Lettuce Tomato slices Mayonnaise (optional)
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Freeze the cheese about 1 hour. Preheat a charcoal or gas grill to medium-high heat.
In a large bowl combine the beef, pork, onion, bacon, tomato paste, and liquid smoke; season generously with salt and pepper. Mix together with your hands until well combined.
Using your hands, form about one-fourth of the meat mixture into a ball. Make an indentation in the center. Put a slice of the frozen blue cheese into it; mold the burger around it to form a patty. Repeat with the rest of the meat mixture and cheese.
Grill the patties directly over medium-high heat for 8 to 10 minutes or until done (160°F), turning once. (Or cook in a large nonstick skillet over medium-high heat for 8 to 10 minutes or until done (160°F). Serve on hamburger buns with lettuce and tomato. If desired, add mayonnaise.
© Pop Cuisine Publishing, Take This Dish and Twist It (Meredith Books, 2008)
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