Bleu Cheese Burger Ingredients:
1 lb hamburger
3 strips bacon
1 cup crumbled bleu cheese
4 burger buns
1-2 tbsp cooking oil, like canola
1 lb plum tomatoes
1 red bell pepper
1 vidalia onion
1 cup cider vinegar
1/4 cup salt
1/2 cup sugar
1 tbsp celery seed
Bleu Cheese Burger Cooking
1.) To make the relish,
chop tomatoes, onion and bell pepper. Mix with the vinegar, salt, sugar and celery seed in a
large bowl, then refrigerate for 4 - 24 hours.
(If you're cooking
on a charcoal grill, start heating up your coals before prepping the burgers so the fire
will be ready when the burgers are!)
2.) To make the
burgers, add the bacon to a large cast iron skillet over medium-high heat. Flip the slices
after 5 minutes, then let cook another 5 minutes or until nice and crisp. Remove from bacon
grease and reserve.
3.) Divide bleu cheese
into 4 servings. Roll each serving amount into a ball, then flatten into a disc
4.) Add salt and fresh
cracked black pepper to the hamburger meat, then form into 4 patties. Press a large dimple
the width of your bleu cheese disc into each patty.
5.) Place the bleu
cheese into the dimple in each burger, then press sides of burger to cover the bleu cheese
and form it back into a nice burger shape, about 1/2 inch tall and roughly the width of
a burger bun.
6.) To prep the grill,
brush the grate with a bit of the cooking oil to avoid sticking.
- For a gas grill, turn the heat to high and wait for it to heat up all the way, then add the
- For a charcoal grill, now that you've got the coals going, find the hottest area of the grill
by quickly moving your hand over the grate, then place the burgers there.
7.) Cook the burgers 4-5 minutes on one side, then flip, and cook another 4-5 minutes. The
burgers are done when still pinkish on the inside (but not bloody), and the juices run clear.
While the burgers are going, you can brush your buns with a little oil or butter and toast on
the grill, too!
8.) Remove burgers promptly when done cooking. Let them cool a few minutes, then
serve each patty on one of the toasted buns, topped generously with bacon and the tomato
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