Wine Varietal: Pinot Noir
In the early 1920s, the Deep Ellum area of Dallas was a birthing ground for many famous jazz and blues musicians. Greats like Blind Lemon Jefferson, Sam “Lightnin'” Hopkins and Huddie “Leadbelly” Ledbetter performed along ‘Deep Elm Street’ before moving on to the big time and leaving us with a precious musical legacy . The Deep Ellum Blues Burger is a tribute to the rich, sweet, savory, soul stirring music conceived there.
And like their music, this burger will make an indelible mark on your mind and leave you craving more.
Cinnamon Brown Sugar Rub
1 1/2 tablespoons fresh ground pasilla chile powder
1 1/2 tablespoons cinnamon
1 tablespoons ground cumin
1 tablespoons kosher salt
1 tablespoons ground black pepper
1 tablespoons dry granulated garlic
1 1/2 tablespoons brown sugar
1 tablespoon ground thyme
one fourth cup Colavita balsamic vinegar
1 tablespoon Heinz spicy brown mustard
1 teaspoon sugar
one half teaspoon salt
fresh ground pepper to taste
1 tablespoons chopped garlic
one half cup Colavita olive oil
1 teaspoon sugar
1 tablespoon thyme
one fourth cup cinnamon brown sugar rub
one fourth cup prepared blended onion marmalade
6 slices cooked, crisp apple smoked bacon chopped into bits
1 1/2 pounds ground chuck
2/3 cup Stella crumbled blue cheese
one half cup Colavita balsamic vinaigrette dressing
one fourth cup prepared garlic butter
6 good kaiser buns
Preheat gas grill to medium-high.
In a small bowl, whisk vinegar, mustard, sugar, pepper and garlic. Continue to whisk while you add the olive oil until emulsified. Set the dressing aside.
Combine fresh ground pasilla chile powder, cinnamon, ground cumin, kosher salt, ground black pepper, dry granulated garlic, brown sugar and ground thyme in a small bowl to make your brown sugar rub. Mix well. Set aside.
Finely chop the apple smoked bacon in a food processor. Then in a large bowl, combine ground chuck, apple smoked bacon, cinnamon brown sugar rub, prepared onion marmalade and blue cheese. Blend mixture loosely being careful not to overwork. Divide mixture into 6 patties about an inch thick. Set aside.
Spread garlic butter the insides of the buns. Place them on the grill for just about a minute on each side until you see grill marks. Remove from grill and place on plates.
Now put the burger patties on the grill and cook to desired doneness, about 5 minutes per side for medium-rare, 7 minutes for medium.
Place burgers in the buns and garnish with romaine lettuce and balsamic vinaigrette to taste. Serve immediately.
Makes 6 burgers.