This recipe is based off a blue cheese burger from a Restaurant/Bar that we frequent (and hope to frequent more often) called Hackney’s in the South Loop. Their blue cheese burger has the cheese mixed in with the ground beef so that every bite has a bit of blue cheese running through it. Mmmmm. Oh boy, do they have good burgers and a huge selection of domestic and international beers. I am a big fan of Hackney’s!
Anyways, I digress. At a recent barbecue, Jeff decided to make a knock-off of the Hackney’s blue cheese burger and it was very good. It was so good that we decided to have it for dinner this week. This is Jeff’s debut on the blog. Hi Jeff!!
We lightened it up the recipe a bit, by using lean ground beef. Usually for burgers, it is recommended to use ground beef with a higher fat content so that they burgers stay juicy. We figured with all the cheese in the burger, we didn’t have to worry about that as much. I loved this burger, as we were cooking it I could see blue cheese oozing out of the burger, and believe me, oozing cheese is always a good thing!
We used 1 lb of beef for two burgers. I suppose you could make smaller burgers and get 4 out of a pound of beef but we were craving big, juicy burgers…. That being said, I only ate about 2/3 of the burger before handing it over to Jeff to devour.
Blue Cheese Burgers a la Jeff
serves 2 very hungry people
- 1 lb ground beef (it’s up to you how much percent of fat you want in the burger, we used lean ground beef and made sure not to over cook it)
- 1/4-1/3 cup of blue cheese crumbles (eyeball it, make sure that there is enough so that every bite has a bit of blue cheese)
- Salt, pepper, garlic powder, cayenne pepper
- Whole wheat buns, toasted
- Tomato, sliced
- Green leaf lettuce
- Red Onions, sliced and grilled
Put the ground beef into a large mixing bowl and season with salt, pepper, garlic powder, and cayenne pepper to taste. Mix in blue cheese just until thoroughly combined, careful not to over mix. You can form a tiny test patty at this point and cook off if you want to test for seasoning, I usually don’t do this because I’m lazy… 😉
At this point form the patties, Jeff usually does this free form and just grabs a handful of meat and starts forming. I’m a little more OCD and like more uniform patties so I level off the ground beef in the bowl and then use my hand to score the meat into two big patties. I like to form the patties and then press a light indentation in the middle of the patty to prevent burger bulge. Jeff doesn’t think that this is necessary but I disagree.
Cook the burgers to your preferred doneness. I like just a tiny bit of pink in the middle. While cooking the burgers, make sure to toast the buns and grill the onions. When the burgers are done, assemble on the buns with onions, lettuce, and tomatoes, and proceed to devour.