The Bleu Inferno Burger

Ingredients

Blue Cheese Dressing
1/2 cup sour cream
1/4 cup crumbled bleu cheese
1/4 cup buttermilk
1 tbsp distilled white vinegar
1 clove garlic, minced
1 tsp Grey Poupon Dijon mustard
Habanero Salsa
1/2 large tomato, finely chopped
1/4 cup distilled white vinegar
1 tbsp red onion, chopped
2 habanero peppers, finely chopped
1 clove garlic, minced
1 tsp salt
Patties
3 pounds ground round
1/2 cup crumbled bleu cheese
1/4 cup cayenne pepper sauce
Vegetable oil for grill rack
6 slices habanero jack cheese
1 cup sliced pickled jalapeno peppers
6 Sesame Kaiser rolls, split
Margarine

Instructions

Prepare a medium-hot fire (~450 degrees on a gas grill). To make the bleu cheese dressing, combine all the ingredients in a medium sized mixing bowl. Mix vigorously until a consitent texture is reached. Set aside in a cooler or refrigerator. To make the habanero salsa, combine all the ingredients in a small mixing bowl and still until well mixed. To make the patties, combine the groumd round, crumbled bleu cheese, and cayene pepper sauce in a large mixing bowl. Mix it well so that the bleu cheese crumbles are evenly distributed throught the meat and so that the cayenne pepper sauce is blended in. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 5 minutes. Turn the patties over and apply the habanero salso liberally across the top of the patties. Cover the grill and allow the patties to cook for another 5 minutes. Then, place a slice of habanero jack cheese over each patty. Top each patty with slices of jalapeno peppers. Spread the Kaiser rolls with the margarine and place on the grill. Close the cover and allow the rolls to toast and the cheese to melt for 1 minute. To assemble the burger, place the patty on the bottom half of the roll. Spread a generous amount of the bleu cheese dressing over the patty and top with the top half of the roll. Makes 6 burgers.