Black and Blue Burger
Black and Blue Burger might be just the main course you are searching for. One serving contains 2094 calories, 76g of protein, and 175g of fat. For $6.33 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodnetwork requires ground cumin, blue cheese, cayenne, and heirloom tomato. 1054 people were glad they tried this recipe. Several people really liked this American dish. From preparation to the plate, this recipe takes around 55 minutes. Overall, this recipe earns an awesome spoonacular score of 96%. Similar recipes include Black & Blue Burger Nachos, Black 'n' Blue Cheese Burger Stuffed Baked Potato, and Black and Blue Chicken – combines both black olives, and blue cheese along with a boneless skinless breast.
Servings: 4
Preparation duration: 55 minutes
Ingredients:
8 slices applewood smoked bacon, cooked crispy
12 ounces blue cheese, such as Point Reyes
4 soft brioche buns, cut in half
1/4 cup canola oil
1 teaspoon cayenne
1/2 teaspoon chili powder
1 kosher dill pickle, finely sliced
3 tablespoons minced fresh flat-leaf parsley
6 cloves garlic, minced
1 teaspoon granulated garlic
2 teaspoons granulated onion
2 pounds ground beef (premium chuck 80/20 blend)
2 teaspoons ground cumin
1 tablespoon fresh ground black pepper
4 pinches fresh ground black pepper
1 heirloom tomato, finely sliced
1/4 head iceberg lettuce, finely sliced
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1/2 teaspoon kosher salt
1 cup mayonnaise
1 teaspoon paprika
1/4 cup roasted garlic, minced
4 tablespoons (1/2 stick) unsalted butter
1/2 Vidalia onion, very finely sliced
4 dashes Worcestershire sauce
1 teaspoon yellow mustard
Equipment:
wooden skewers
mixing bowl
sauce pan
bowl
grill
aluminum foil
Cooking instruction summary:
Special equipment: 5-inch wooden skewers, for plating For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately. For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl. For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve. For the black and blue burger: Preheat a grill to medium-high heat. Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick. Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest. Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds. To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.
Step by step:
1. Special equipment: 5-inch wooden skewers, for plating
2. For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt.
3. Mix to blend. Store in an airtight container if not using immediately.
4. For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes.
5. Mix in the parsley. Reserve to the side in a small bowl.
6. For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper.
7. Mix well. Cover and reserve.
8. For the black and blue burger: Preheat a grill to medium-high heat.
9. Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
10. Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese.
11. Remove the burgers to a serving tray to rest.
12. Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
13. To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers.
14. Serve.
Nutrition Information:
covered percent of daily need
