Bobby recommends seasoning your meat with a simple dash of salt and pepper and adding additional flavor in the form of toppings and sauces, rather than mixing them into the meat itself. He suggests forming meat into patties no more than 3/4 inch thick and using your thumb to create an indentation in the center of each patty to prevent "bulging" as your burgers cook.
You can make these burgers with a simple crumble of blue cheese on top, or you can do what I did and kick it up a notch with Bobby's blue cheese sauce. And if you have any sauce leftover, go ahead and use it as a dipping sauce for some kettle cooked potato chips. Trust me, you won't regret this decision!
Blue Burgers
from Bobby Flay's Burgers, Fries & ShakesServes 4
8 slices thick-cut bacon (I used 4 but go for 8 if you want to:)
1 1/2 lb. ground chuck (80 percent lean) (I used 1 lb.)
Salt and pepper
1 1/2 tbsp. canola oil
2 ounces blue cheese, crumbled, or blue cheese sauce (recipe below)
Chopped fresh parlety leaves, for garnish (optional)
4 hamburger buns, split and toasted if desired
Cook bacon until golden brown and slightly crisp. I just read about a new technique for cooking bacon. Place it on a foil lined baking sheet and put in a cold oven. Turn the heat on to 400 degrees and let bacon cook for about 20 minutes until crisp. Remove to a paper towel lined plate. You can also cook your bacon in a saute pan but I found the oven technique keeps the bacon nice and flat and allows it to cook more evenly since they are spread on a baking sheet.
Perfectly crisp and flat oven baked bacon.
Divide meat into 4 equal portions. Form each potion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb. Season both sides with salt and pepper. Cook burgers in a cast iron (or regular) skillet, using oil or on the grill. Mine took about 5 minutes on each side but you can choose how well done you would like yours. Top with blue cheese crumbles for the last few minutes or top with the blue cheese sauce when you remove them from the pan.
Place burgers on the bun bottoms and top with bacon and chopped parsley, if using. Cover with the bun tops and serve immediately.
Blue Cheese Sauce
makes about 2 cups (I halved the recipe)2 cups whole milk
2 tbsp. unsalted butter
1 small onion, finely chopped
2 tbsp. flour
1/4 tsp. salt
Pinch cayenne pepper
4 ounces crumbled blue cheese plus extra for garnish
2 tbsp. finely chopped fresh chives
Pour milk into small saucepan and bring to a simmer over low heat.
Heat butter in a medium saucepan, over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and continue whisking until the mixture thickens, about 2 minutes. Season with salt and cayenne pepper and continue cooking, whisking occasionally, for 5 minutes.
Remove from the heat and stir in the cheese. If the sauce is too thick, thin with a little more milk. Sauce can be prepared 1 day in advance, covered, and refrigerated. Reheat gently in a double boiler. Sprinkle with chives.
I could eat an entire vat of this stuff!
