RECIPES: Recipe Details

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Bacon-n-Bleu Salad Burger

This burger was inspired by the recent trend and popularity of the bleu cheese iceburg salad. I've seen this salad on menus at many different restaurants and I wanted to translate it to a great burger. I used Boston lettuce in place of iceburg because it has a similar look but a better taste. Enjoy!

Ingredients 

Sauteed Vegetables:
1 large sweet red onion, halved and thinly sliced
2 small green peppers, halved and thinly sliced
2 tablespoons Colavita Olive Oil
18 grape tomatoes, halved
Patties:
1 pound ground chuck
1 pound ground sirloin
3 tablespoons Sutter Home White Merlot
2 tablespoons Worcestershire Sauce
2 teaspoons kosher salt
1/2 teaspoon of freshly ground black pepper
Vegetable oil, for brushing on the rack
1 cup of crumbled bleu cheese
12 slices of Apple Cider Cured Bacon
6 (4 1/2 inch thick) poppy-seed Kaiser rolls, split
1/4 cup of softened butter
6 Boston lettuce leaves

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the sauteed vegetables, combine the onion, pepper, and olive oil in a 12 inch skillet and saute over low heat. Cook until the vegetables begin to turn translucent. Add the tomatoes and continue to cook on low heat until the tomatoes have slighly burst and the onions and peppers are carmelized. To make the patties, combine the chuck, sirloin, white merlot, worcestershire sauce, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions to fit the rolls. Meanwhile, cook the bacon in a 12 inch skillet, drain the grease and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties, place an equal amount of bleu cheese on each patty and two slices of bacon in the shape of an "X," on top of the cheese. Meanwhile, slather the buns with the softened butter and during the final minute of cooking, place the rolls cut side down on the grill to toast lightly. Remove the patties and buns from the grill. To assemble the burgers, begin with the roll bottom, add a leaf of Boston lettuce, a patty, an equal portion of the sauteed onions and peppers, and 6 grape tomato halves. Add the roll tops and serve. Makes 6 burgers.