Black and Blue Burger
Italian Sub
April 28, 2017
Pasta Pizzaz
May 11, 2017
You can change the size of the patty between ¼ and ½ pound depending on what you prefer but you will have to change the cooking time as well, but as long as you bring the meat to 160°F in the center your safe! You want to cook this on the highest heat possible to get the outside black but keep the inside a nice warm pink center. You can make as many as two or three burgers with the amount of dressing this recipe makes. If you're having trouble finding blackening seasoning you can DIY following this recipe I made. Blackening Seasoning Serve with fries and keep a little extra blue cheese dressing around to dip them into.
Crispy outside, warm pink center, smokey bacon, and creamy blue cheese. The richest hamburger in the land!
Make the Blue Cheese dressing by mixing the mayonnaise, sour cream, vinegar, Worcestershire sauce, and half the blue cheese together. Cover and store in the refrigerator until ready.
Make a patty out of the ground beef with a bit of a divot in the center, sprinkle the blackening seasoning on both sides, cover, and refrigerate for at least a half an hour.
When you are ready to cook, start by cooking the bacon in a skillet over medium-high heat until crispy, drain on paper towels.
Preheat grill for high heat. Oil the grill grate and grill the patty about 5 minutes per side, or until done by bringing it to at least 155°F. Place on a plate and tent the meat for about five minutes so it can do some carry-over-cooking to hit 160°F. Next place the buns on the grill toast the cut side of the buns until crispy but not burned. When the buns are ready remove from heat. Take the remainder of the blue cheese crumbles and pile them on top of the meat then shut the lid so it melts a bit.
When cheese has melted pile the meat on the bottom bun and spread the top bun with blue cheese dressing. Serve with French fries and more blue cheese dressing for dipping.
Ingredients
Directions
Make the Blue Cheese dressing by mixing the mayonnaise, sour cream, vinegar, Worcestershire sauce, and half the blue cheese together. Cover and store in the refrigerator until ready.
Make a patty out of the ground beef with a bit of a divot in the center, sprinkle the blackening seasoning on both sides, cover, and refrigerate for at least a half an hour.
When you are ready to cook, start by cooking the bacon in a skillet over medium-high heat until crispy, drain on paper towels.
Preheat grill for high heat. Oil the grill grate and grill the patty about 5 minutes per side, or until done by bringing it to at least 155°F. Place on a plate and tent the meat for about five minutes so it can do some carry-over-cooking to hit 160°F. Next place the buns on the grill toast the cut side of the buns until crispy but not burned. When the buns are ready remove from heat. Take the remainder of the blue cheese crumbles and pile them on top of the meat then shut the lid so it melts a bit.
When cheese has melted pile the meat on the bottom bun and spread the top bun with blue cheese dressing. Serve with French fries and more blue cheese dressing for dipping.