Brioche Blue Cheese and Bacon Burgers

It’s not that football is something I don’t like, I just never really got into it. Maybe it’s because I feel guilty and unproductive when I sit on the couch all day. Perhaps I was just resisting being like everyone else as I sometimes stubbornly tend to do. Who knows why I never really got into it, but NOW I’m into it.

Wes has two new AWESOME high definition televisions at his new place and sitting on the new couch watching big dudes crash into each other all day has suddenly become awesome. And for some reason, I always get a strong desire to grill burgers when the games are on.

So Wes and I have been making and experimenting with several different stuffed blue cheese burgers and I think we found the winner.

Grill these for your next big football day. Or right now if you just can’t wait.

You will need…

1 ½ lb ground beef (preferably 80/20)

1 small yellow onion, grated

1 tablespoon salt

½ tablespoon pepper

8 tablespoons crumbled blue cheese

1 large tomato, sliced ¼ inch thick

2 cups arugula

4 slices your favorite thick cut bacon

8 slices brioche bread

4 tablespoons butter

1 tablespoon olive oil

Start by heating your grill to a high heat.

In a large heavy pan over medium low heat. Add in the bacon and cook until crispy, flipping once. About 20 minutes. When the bacon is crispy, remove it from the pan onto a paper towel and set aside.

While the bacon is cooking, combine the beef, salt, pepper and onion in a medium bowl. Using your hand, gently combine the ingredients. Don’t over handle the meat.

When everything is combined, divide the meat into 8 balls about 3 ounces each.

Form 4 of the balls into patties and use the bottom of a glass to make a depression in the center of each patty. 

Fill the patties with 2 tablespoons of blue cheese.

Form the top patties and lay them on top of the cheese filled patties. Gently form them into one patty.

Lightly oil the patties and grill them until cooked to your liking. About 5 minutes a side for medium. Flipping them once.

While the burgers are grilling, lightly butter both sides of the brioche and grill it on each side until lightly grilled. About 2 minutes a side.

When your burgers are cooked to your liking, remove from the heat, cover and let rest for 2 to 3 minutes.

Lay a burger on each brioche bun, top with arugula and tomato. 

Slice each piece of back in half, place it on top of the burger and serve hot.

 

Love and Beer Floats

Angela 

Brioche Blue Cheese and Bacon Burgers

1 ½ lb ground beef (preferably 80/20)

1 small yellow onion, grated

1 tablespoon salt

½ tablespoon pepper

8 tablespoons crumbled blue cheese

1 large tomato, sliced ¼ inch thick

2 cups arugula

4 slices your favorite thick cut bacon

8 slices brioche bread

4 tablespoons butter

1 tablespoon olive oil

Start by heating your grill to a high heat.

In a large heavy pan over medium low heat. Add in the bacon and cook until crispy, flipping once. About 20 minutes. When the bacon is crispy, remove it from the pan onto a paper towel and set aside.

While the bacon is cooking, combine the beef, salt, pepper and onion in a medium bowl. Using your hand, gently combine the ingredients. Don’t over handle the meat.

When everything is combined, divide the meat into 8 balls about 3 ounces each.

Form 4 of the balls into patties and use the bottom of a glass to make a depression in the center of each patty. 

Fill the patties with 2 tablespoons of blue cheese.

Form the top patties and lay them on top of the cheese filled patties. Gently form them into one patty.

Lightly oil the patties and grill them until cooked to your liking. About 5 minutes a side for medium. Flipping them once.

While the burgers are grilling, lightly butter both sides of the brioche and grill it on each side until lightly grilled. About 2 minutes a side.

When your burgers are cooked to your liking, remove from the heat, cover and let rest for 2 to 3 minutes.

Lay a burger on each brioche bun, top with arugula and tomato. Slice each piece of back in half, place it on top of the burger and serve hot.