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BBB for BBB (Bellas, Blue, and Beef for Build a Better Burger)

Whether it's steak, roast beef sandwiches, or burgers, there is no combination better than beef with blue cheese, unless it's beef with blue cheese AND mushrooms. Thought about bacon, too, decided it might just be too much.


6 tablespoons unsalted butter, room temperature
3/4 cup good quality blue cheese crumbles (Maytag, Stilton, etc.), room temperature
2 to 3 tablespoons bottled roasted garlic
2 teaspoons minced fresh rosemary
1/4 cup walnut pieces
2 tablespoons olive oil
1 large onion, halved lengthwise, cut into 1/4 inch strips
6 ounces sliced baby bellas (cremini mushrooms)
1/2 cup roasted red peppers, drained, cut into 1/4 inch strips
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons balsamic vinegar
1 1/4 pound ground chuck
1 1/4 pound ground sirloin
1/4 ounce dried porcini mushrooms, ground
1 1/2 teaspoons salt, divided
1 1/4 teaspoons fresh ground pepper, divided
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
Dijon mustard
2 ounces baby arugula leaves
6 yellow tomato slices, 1/8 inch slices
6 good quality buns or kaiser rolls


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In a small bowl stir together the butter, cheese, garlic, and rosemary. Place a 10-12" flame-proof skillet on a side burner (if available) at medium-heat or on the grill rack and toast the walnut pieces for 5-7 minutes, stirring occasionally. Remove, cool a minute, then finely chop the walnuts. Reserve 1/3 cup of the cheese mixture, then stir the walnuts into the remaining cheese mixture.

Return the skillet to the heat and add the olive oil, then the onions and mushrooms. Cook, stirring occasionally, until softened and beginning to brown. Add the red peppers and 1/4 teaspoon salt and continue cooking until the peppers are heated through. Deglaze the pan with the vinegar and cook until the vegetables are glazed. Remove the pan and set aside.

To make the patties, combine the meat, mushroom powder, 1 teaspoon each salt and pepper, and the reserved cheese mixture in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Sprinkle the patties with the remaining salt and pepper.

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. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last minute or two of grilling.

To assemble the burgers, spread mustard on each bun bottom, top with a few arugula leaves and a tomato slice. Place a burger on tomato, then spread aproximately 1/6 of the mushroom mixture. Spread 1/6 of the cheese mixture on each the bun tops. Top the burgers with the bun tops and serve with a glass of wine and lots of napkins.


A wine recommendation was hard because I tend to prefer Cabernet whenever appropriate, but with grilled foods Zin is hard to beat, and in summer or for those who prefer lighter wines, the blush wines could work well too. Ah, variety.