RECIPES: Recipe Details

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The Blues Burger

Growing up in Steamboat Springs, Colorado, I worked summers at the Dairy King and learned how to make many kinds of hamburgers, including a steamed hamburger with spices. I discovered that everyone has a favorite hamburger. But in the end, the best burgers are simple and the hamburger is king.

Ingredients 

8 oz bleu cheese, crumbled
8 oz Gorgonzola, crumbled
8 oz Neufchatel
8 oz cream cheese
2 T cognac
2 T chopped fresh chives
Salt and pepper, to taste
2 lbs fresh ground chuck
1 lb fresh ground round
1 tsp cracked black pepper
1/2 cup brown sugar
1/4 cup Sutter Home Zinfandel
2 red onions, sliced
1 T butter
2 tsp brown sugar
6 sourdough buns, split, lightly buttered

Instructions 

Filling: Blend bleu cheese, Gorgonzola, Neufchatel, cream cheese, cognac, chives, s&p together and chill.

Burger: mix chuck and ground round, chill.

Glaze: mix pepper, brown sugar and wine; chill.

Onions: saute onions with sugar in butter on cooler section of grill, about 20 minutes.

Assembly:
1. Divide the Blues Burger into 12 balls.
2. Divide the Blues Burger Filling into 6 balls.
3. Flatten 2 Blues Burger balls and flatten 1 Bleus Burger Filling ball. Put Blues Burger Filling between the 2 Blues Burger flattened patties and crimp edges.
4. Sprinkle with salt and pepper.

Preparation:
1. Lightly grease grill.
2. Grill on hot fire for 5 minutes on each side.
3. Baste burgers with Blues Burger Glaze.
4. Lightly toast buttered sourdough buns.

Serving:
1. Place Blues Burger on toasted sourdough bun.
2. Place caramelized onions on top of Blues Burger.
3. Top with bun.

Comments 

There are 4 parts to the recipe: Blues Burger Filling, Blues Burger, Blues Burger Glaze and Grilled Onions.