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Saturday, March 9, 2013

Bacon and Blue Cheese Stuffed Burgers

I've said it before and I'll say it again and again. You can't beat a good burger, I love them and the more the better, cheese, bacon, mushrooms, jalapenos, yummy! I stack mine - gunk dripping down your elbows, unless you have managed to adopted the Guy Fieri method of eating a burger? Melted cheese and mayo dripping down your chin and onto your top are all perfect indications of a perfect burger (in my opinion) and you can't forget your fully loaded filling falling out of the back of your burger and onto your palms and then needing to be poked back in.

I would certainly avoid eating this sort of burger in public - it would be bound to turn out rather messy and embarassing experience - however at home, when the doors are locked and the curtains are drawn what do you have to lose? Dignity? I think not - so get in that kitchen and make your messy burger as tall as you can possibly manage to eat. Cram it full of all your favourite things.

Bacon and Blue Cheese Stuffed Burgers
1 1/2 lbs lean ground beef
3oz cream cheese, softened
1/3 cup crumbled blue cheese
1/3 cup bacon bits
1/2 tsp garlic powder
salt and pepper to taste
1lb sliced fresh mushrooms
1tbsp olive oil
1tbsp water
1tbsp dijon mustard
4 wholewheat hambuger rolls split
1/4 cup mayonnaise
4 romaine leaves
1 medium tomato, sliced
1. Combine the cream cheese, blue cheese and bacon bits, make 8 thin burgers out of the beef, divide the cream chesse mixture onto the middle of four of the burgers, and top with the remaining burgers, press the edges to seal the burgers. Mix together the garlic powder, salt and pepper and use to season the tops of the burgers.
2. Grill the burgers for about 5-7 minutes on each side or until the thermometer read 160F and the juices run clear.
3. While the burgers are cooking, in a large skillet, saute the mushrooms, until they are tender, and stir in the water and mustard.
4. Serve the burgers on the buns, top with mayonnaise, romaine, tomato and mushrooom mixture.

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