Hey all, caught up in a lot of book and wedding stuff right now, as well as recovering from a rather bad case of dehydration. I'm going to be a bit behind in posting this week and possibly next so I'm throwing up one of my first and still most favorite recipes. This was originally posted in 2006. ~Garrett
-Because blue cheese is the sassiest of all the cheeses.-
I'm not much of a griller to be honest with you. I have a tendency to burn thing rather easily, I often forget to grease the grill leaving me a clean up job I'd rather simply avoid, and more than once have I set myself on fire.
Leave me inside to prep the meat, brine the chicken breasts, or craft a sauce. I'm good with that. Let someone else stand over the flames in the withering heat. I'm all good with a pitcher of sangria and a knife in my hand, thank you.
Still, there are times when you're required to sit at the grill. Often this involves triple digit weather, beer, and a company of friends. During these times it's best to have a good game plan.
Mine involves blue cheese. Always, blue cheese.
These blue cheese burgers always get a warm reception for their creamy and spicy profile. Use a fine, piquant blue cheese that'll stand out; something creamy, but with an almost nefarious amount of veining such as Stilton, Valdeon, or Cabrales. A milder blue such as Dolcelatte or Point Reyes Original Blue won't steer you wrong either. The biggest clove of garlic you can find in a must, as is a smashing Dijon or homemade mustard.
Now, some people like to stuff blue cheese in the middle of their burgers. That's adorable. More so when you bit into the middle and molten cheese sends your tongue to the doctor for skin grafts. If you allow the burger to cool - something that seems like a rather obvious problem in an of itself - then then outer edges of the burger have no cheese and the middle is just only cheese.
No, rather mix the crumbled cheese in with the meat. The cheese is distributed into every bite. The ones in the middle get warm and melty while the cheese on the outside that makes contact with the grill gets melted into cheesey, crispy bits making for a sassy salty bite.
These burgers are delightful smeared with a bit of buffalo sauce or perhaps some just-whisked-together aioli.
Sassy Blue Cheese Burgers
makes 6 burgers
1 pound ground hamburger (16%-20%)
1 tablespoon of Dijon, spicy, or homemade mustard (not yellow, for god's sake)
1 clove garlic, minced very finely
2 green onions, diced finely
2 ounces crumbled blue cheese (about 1/2 cup)
1 egg yolk
1 tablespoon water
pinch freshly cracked pepper
pinch kosher salt
1. Mix all the ingredients together in a bowl. Get your hands in there and feel the squish until it's all well mixed. Form balls of the meat into patties about 1/2 to 1-inch thick and allow to rest in the fridge for about 15 minutes. While the meat rests grease and heat the grill and allow it to come to a nice medium-high heat.
2. Give the burgers about 5 minutes on each side, or to taste. Be sure not to press on the burgers as this will forces the juices out (why do people insist on pressing them?). After the burgers are done allow them to rest for about 1-2 minutes so the meat reabsorbs those hauntingly good juices. Serve on buns and garnish as desired.