see that stuff oozing out of that very large burger patty? it’s bleu cheese. that’s right…bleu cheese IN a burger.
ladies and gentlemen, i give to you…the “bigger than your face bleu cheese stuffed burger.”
so here’s the rough recipe (i never really go by exact amounts)
for the patty:
- ground beef
- soy sauce
- worcestershire sauce
- black pepper
- finely crushed garlic
for the filling:
- bleu cheese
- salt & black pepper
mix the ground beef, garlic, soy sauce, worcestershire sauce and black pepper in a bowl with your hands for a few minutes. make sure the ingredients are all really well incorporated. the mixture gets kind of sticky and slippery. then, cover the mixture with plastic wrap and let it sit in the fridge for at least 30 minutes.
for the burger filling, slowly caramelize the onions until they are dark brown in color. while the onions are still hot, mix it in a bowl with crumbled bleu cheese. because the onion is hot, it will slightly melt the bleu cheese, helping it mix into a paste.
form two burger patties and place a good amount of filling in the center of a patty. sandwich the filling between the patties, and fold and pinch the edges to ensure the filling will not leak out.
i cooked the burgers in a pan. since the patties are so large, the best way to cook them is to sear the exterior at a relatively high heat, and then turn the heat down to medium low and cover the pan with a lid to sort of steam/fry the burger.
the burger patties were left to rest for up to 5 minutes while i toasted the buns, which were a sweet roll from the bakery in our local supermarket. condiments were baby greens, tomato, raw onion and ketchup.
it really was a culinary experience that showcased pretty fantastic balance between lots of textures and flavors. the bun was soft, sweet, but with a crispy toasted goodness. the burger was juicy, deliciously savory, and the filling was creamy, sharp and the caramelized onions really added a deep, slightly sweet layer of flavor. the vegetation added the classic burger crunch and freshness, and the sour vinegar flavor of the ketchup helped to cut through the sometimes overwhelming creaminess and flavor of the bleu cheese. it wasn’t exactly the most difficult thing to prepare, but it was impressive to look at…and damn tasty.