Bacon and Blue Cheese Burgers

Beef rules in this house, at least according to you know who but because I grew up on a beef/dairy farm, it holds limited appeal to me; however, if I must indulge I prefer a burger over a steak any day of the week. The burger we had last night is liable to convince you that I may be right. 

Lean ground beef mixed with some whipping cream to keep it moist along with dried onion flakes, a smidge of garlic, worcestershire and a few dried panko crumbs then pattified and grilled until perfectly crunchy on the outside and tender inside are joined on the bun by crisp bacon, perfectly ripe red tomato and the kicker - a blue cheese sauce. The sauce is fashioned from equal parts sour cream and mayo, along with dry mustard, garlic powder, a little worcestershire, a  hint of red wine vinegar and 4 ounces of crumbled Gorgonzola. It's creamy, drippy, cheesy and, single or double - the burger's the bomb!

Oh, we had our burgers with some potato and parsnip latkes but I'll have to tell you about them another time. I really don't want to steal the burger's thunder.

Bacon and Blue Cheese Burgers (Adapted from Canadian Living Rush Hour Cookbook)

Sauce:

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon Worcestershire

1/2 teaspoon dry mustard

1/2 teaspoon garlic powder

1/2 teaspoon each salt and coarse ground black pepper

1 teaspoon red wine vinegar

4 ounces crumbled blue cheese (I used Gorgonzola)

Combine ingredients together in a small bowl. Cover and chill a minimum of 1 hour to blend flavors.

Burgers:

1 pound lean ground beef

1/3 cup whipping cream

1/3 cup panko crumbs

2 tablespoons dried onion flakes

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon Worcestershire

In a large bowl combine ingredients together. Form into 4  or 5 patties, depending on desired thickness. Cover and refrigerate for 30 minutes.

 

Fresh burger buns

Sliced tomato

Bacon cooked until crisp

Heat grill and cook burgers for approximately 4 minutes on one side. Turn and cook for another 2 minutes, or until desired doneness. Grill buns if desired until warm. To serve, spoon sauce onto bun. Add burger and garnish with bacon and tomato. Top with additional sauce as desired.

A year ago - Chunky Autumn Chili

Comments

[Lea]

Why does it NOT surprise me that you even put cream in your burgers? HAHAHAHAHAHA - I bet that does keep them moist! - Those are some gorgeous burgers to be sure! And I am pretty sure the double decker was for the Big Guy! And of course - the bacon was YOUR bacon - was it not? Did you guys go all out and eat on the patio looking at the pink mountains even though it wasn't friday?

[June]

Lea - the cream does seem a little excessive doesn't it, but it sure works well. I suppose I could have bought fattier ground beef instead - ha,ha. You're right, the double was the Big Guy's and yes, it was OUR bacon! About the patio, no cause it's too darn hot in this man's country and it was already dark by the time we had dinner so no pink mountains, but come to think of it, a beer sure would have gone well with them. We need to get with the program! Your ideas sound much better. LOL

[Lorraine]

While in Vegas TH made it his business to try a burger at each of the high-end restaurants we went to. To be honest yours looks 4 star worthy to me! That blue cheese sauce (not TH's thing) looks to die for, and you can never go wrong with bacon in my book!

[June]

We'll have to cook some burgers when we're there this summer. We're bringing our little red grill with us (we'll do one without the blue cheese for TH) I hope you both had a blast in Vegas!