Wednesday, May 27, 2009

The Burger Reinvented - Part Two : Black and Bleu Burgers

1 1/2 lbs Ground Chuck
1/2 Tbsp. Fresh Coarse Ground Pepper
1 Tsp. Kosher Salt
1 Tbsp. Worcestershire sauce

Mix together and make 8 thin patties. Sandwich 1/4 of the following mixture between two patties.

2.5 oz. Crater Lake Oregon bleu cheese (Rogue Valley Creamery)
2 oz. cream cheese, softened
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
dried or chopped fresh parsley
1 tsp. Dijon mustard

Grill about 10 minutes, turning once, or until desired doneness. Add your favorite toppings (we like lettuce and red onion and thick Black Pepper Bacon) and condiments. Makes 4 hearty burgers.

No comments: