Burger Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

Subscribe in a reader

|

Share |

Stuffed Blue Cheese and Bacon Burger

Recipe from: Certified Angus Beef
Servings: 12

8 pounds Certified Angus Beef ^® ground chuck, formed into 24, 4-ounce patties
24 ounces Blue cheese, crumbled
2 pounds bacon, cooked and crumbled
salt and pepper to taste
12 each Kaiser rolls
olive oil as needed
Optional toppings: red onion slices, bib lettuce, tomato slices, chopped artichoke hearts, olive spread, caramelized onions, spinach, chopped basil, chopped green onions or sauteed mushrooms

Preheat grill. Place equal portions Blue cheese and bacon in center of 12 patties. Top each with a remaining patty and seal, crimping edges together with a fork.

Season with salt and pepper and grill to an internal temperature of 160°F.

Separate buns, brush with olive oil and grill until lightly browned.

Stack the burger and toppings on bun and serve.

Alternate Stuffings:

• Feta, Artichoke and Oregano
  Combine small pieces of fresh feta cheese with chopped artichoke hearts and fresh oregano.
• Crab Dijon
  Combine fresh crabmeat with chopped parsley, Dijon mustard, chopped shallots and mayonnaise.
• Red Pepper Basil
  Combine chopped roasted red peppers, chopped fresh mozzarella and chopped fresh basil.
• Wild Mushroom Duxelle
  An easy twist on a classic, combine chopped wild mushrooms with chopped shallots and garlic in a sauté pan with butter. Sweat until mushrooms are soft. Finish with a Merlot and cook until dry.

Sweet Onion Relish

⅓ cup butter
3 cups sweet onions, finely chopped
¾ cup finely chopped leeks
¾ cup finely chopped red pepper
2 tablespoons light brown sugar
2 teaspoons dry mustard
⅓ cup apple juice concentrate
½ cup finely chopped scallions

In a skillet, melt butter; add onions, leeks, peppers, dry mustard, sugar and apple juice concentrate. Cook for about a half hour until onions are fully translucent and begin to brown.

Add scallions after browning to retain some color.