BLACK AND BLUE BURGER
Steps:
- For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately.
- For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl.
- For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve.
- For the black and blue burger: Preheat a grill to medium-high heat.
- Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
- Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
- Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
- To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.
BLUE CHEESE BURGERS
Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers.
Provided by QUIKSMYLE
Categories Main Dish Recipes Burger Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
- Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
- Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 19.6 g, Cholesterol 81.1 mg, Fat 20.5 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 7.9 g, Sodium 765.4 mg, Sugar 3.1 g
GROUND PEPPERCORN BURGER
I love this burger, it is an adaptation of the burger served at Chili's. Blue cheese dressing, and fried onion strips make this a real treat.
Provided by TJW2725
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix salt and pepper with the ground meat and make 4 patties.
- Mix Mustard and Cajun seasoning(Cayenne pepper too if you want, or chipotle powder, or both hehe).
- Brush the mustard mixture on the patties to cover thickly and completely. You don't need to use all the mustard, just make sure they are coated.
- Roll them in the cracked peppers until fully coated.
- Grill the burgers to desired doneness.
- Serve on a Grilled bun with lots of blue cheese dressing and onion strips on the bottom half underneath the burger.
- On top goes more blue cheese dressing, lettuce, tomatoes and pickles. MMMM, enjoy.
- *you can crush them under a heavy skillet. Don't use ground pepper in this recipe.
Nutrition Facts : Calories 460.2, Fat 33.4, SaturatedFat 9.5, Cholesterol 120.1, Sodium 644.1, Carbohydrate 3, Fiber 1, Sugar 1.2, Protein 35.4
GROUND CHICKEN AND BLUE CHEESE BURGERS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- For the tarragon aioli: In a bowl, whisk together the mayo, garlic puree and tarragon. Taste and season with salt and white pepper as desired.
- For the chicken burgers: Preheat the oven to 350 degrees F. Over medium-high heat, warm a large ovenproof saute pan with the oil. Form the chicken into 4 equal patties, and then form a pocket in the center of each burger. Fill the center with a quarter of the blue cheese, and then fold the edges to seal the cheese in the burgers. Sprinkle the stuffed burgers with the salt and pepper and sear in the pan for 2 to 3 minutes per side. Transfer the pan to the oven and finish cooking until the internal temperature reaches 165 degrees F.
- Toast the buns with the butter on a grill, and then layer the toasted bun bottom with some tarragon aioli, baby spinach leaves, a tomato slice, burger and top of bun. Repeat with the remaining ingredients.
THROWDOWN'S GREEN CHILE CHEESEBURGERS
In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.
Provided by Bobby Flay
Categories main-dish
Time 5h5m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Burgers:
- For the queso sauce:
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
- For the relish:
- Combine all ingredients in a bowl and season with salt and pepper, to taste.
- For the pickled red onions:
- Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
- For the burgers:
- Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
- Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
- Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.
BLUE CHEESE BURGERS
Steps:
- Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
- Prepare a charcoal or a stove-top grill.
- Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.
BLUE CHEESE BURGERS WITH GRILLED PINEAPPLE
Prep for delicious Blue Cheese Burgers with Grilled Pineapple in just 10 minutes! Sweet pineapple slices add sweetness to these tasty and tangy blue cheese burgers. This is the perfect recipe for a summer cookout or backyard barbecue.
Provided by My Food and Family
Categories Bread
Time 22m
Yield Makes 4 servings, one burger each.
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat. Shape meat into four patties. Grill 5 to 6 min. on each side or until medium doneness (160°F).
- Meanwhile, place pineapple slices and buns, cut-sides down, on grill. Grill pineapple 1 to 2 min. on each side or until heated through and buns 1 to 2 min. or until lightly toasted.
- Place 1/3 cup of the salad greens on bottom half of each bun; top with 2 tomato slices, 1 burger, 1-1/2 Tbsp. cheese and 1 pineapple slice. Cover with top halves of buns.
Nutrition Facts : Calories 420, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
GRILLED BLUE CHEESE BURGERS
I normally like to add more blue cheese, but my husband complains that they fall apart on the grill. Add additional sprinklings on top should you desire more of that blue-cheesy flavor. Can make the patties in the morning and store in the refrigerator until ready to use.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In mixing bowl combine ground beef, garlic powder, salt, green onions, Worcestershire sauce, cayenne, black pepper, dry mustard and blue cheese. Gently mix but thoroughly combine all ingredients.
- Divide meat into 4 equal portions. Form each portion into a patty.
- Preheat grill to medium-high. Brush grill grate with oil. Place patties on grill grate.
- Cook burgers to desired degree of doneness, about 5 to 7 minutes per side or until internal temperature reaches 160°F.
- Remove from grill and place on toasted steak bun. Top with your choice of toppings.
Nutrition Facts : Calories 359.2, Fat 15.8, SaturatedFat 6.7, Cholesterol 80, Sodium 1300.7, Carbohydrate 23.5, Fiber 1.4, Sugar 3.3, Protein 29
BLUE CHEESE BURGERS WITH GREEN PEPPERCORNS
Green peppercorns can be found packed in brine in the specialty foods section of most large supermarkets.
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat broiler. Combine first 5 ingredients in small bowl. Season with salt and pepper and mix well. Form mixture into two 3-inch-thick patties on broiler proof pan. Broil 3 minutes. Turn patties over and broil second sides until beef is cooked to desired doneness, about three minutes longer for medium-rare. Top patties with blue cheese. Broil patties until cheese is bubbly, approximately 1 minute.
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