RECIPES: Recipe Details

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Wayne’s Black and Blue Burger

It is important to know that there are several steps to making this burger. The burger itself does not exceed the rule of 16 ingredients, but the other steps certainly do. If you can not accept the other recipes, I can change the original recipe to just state the other recipes. This burger has been a favorite to me and my wife since college. I initially concocted this when working at a resteraunt in Middletown, NY.

Ingredients 

Black and Blue Beef: (makes 4 burgers)
1 lb black angus 80 % lean ground beef
¼ lb ground pork
¼ cup unseasoned bread-crumbs
1 teaspoon course kosher salt.
2 pinches of Emeril’s Southwest essence
1 egg
Crumbled Blue Cheese
Wayne’s Blackened Seasoning:
1 tablespoon sweet paprika
1-¼ teaspoon onion powder
3 teaspoons sea salt (or kosher)
1 – ¼ teaspoon garlic powder
E squared Slammin Salsa Servings:
1 ¾ cups 2 tablespoons extra virgin olive oil
2 teaspoon slivered garlic
1 teaspoon paprika
Pinch of red pepper flakes
1 ripe papaya, cut in half, peel, deseed and cube.
½ teaspoon sugar
¼ teaspoon Emeril’s Essence
2 good sized vine ripened tomatoes
2 tablespoons fresh lime juice
Sea Salt to taste
2 ½ tablespoons chopped fresh cilantro
2 finely sliced chives
Small drop of apple vinegar
1 teaspoon ground cayenne pepper
1 ½ teaspoons freshly ground pepper
1 teaspoon dried oregano leaves
1 teaspoon Cajun seasoning
1 teaspoon dried thyme leaves
½ teaspoon dried oregano leaves
½ teaspoon green peppercorns

Instructions 

The Rub: Combine all of the herbs and spices in a bowl. Use a mortar / pestle to bring out true flavors. Smash until you smell the aromas beginning to meld. Put in nice size bowl. The Beef: Mix in kitchen aid on low or by hand in a bowl until the beef is blended well, be careful not to over blend. The meat should still be chunky. Mold meat in to nice size patties. Take meat and brush with olive oil. Take patties and toss them in the spice bowl. Be careful not to over spice. The Salsa In small nonstick skillet, combine the olive oil and garlic over low heat until tender but do not brown, approximately 2 minutes. Stir in the Emeril’s essence, paprika, Sea Salt, red pepper flakes, for 1 minute. Remove from the heat. Add the papaya and tomatoes, lightly toss. Add the lime juice, vinegar and stir in the cilantro and chives. Cover and refrigerate. The Roll: (The bread can make or break your burger, it is very important to get a good crispy roll that is soft in the middle and soft yet crisp on the outside) -Fresh Kaiser Rolls are a nice choice. Combine: Grill burgers to liking. My suggestion is a nice medium. Add a slice of cheddar cheese and a slice of blue cheese. Cover burgers once done cover to keep in the flavors. The burger should have a nice charbroiled crisp outside from the seasoning dip. Open roll, add burger. Top of roll layer with sour cream, add salsa from above, and add one fresh tomato slice and leaf of lettuce. On bottom roll layer with small amount of Maria’s extra chunky blue cheese salad dressing.

Comments 

Enjoy! And of course serve with your favorite Sutter Home wine.