Blue Moon Burger Recipes

BLUE CHEESE BURGERS

Steps:

• Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
• Prepare a charcoal or a stove-top grill.
• Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

BLUE MOON BURGERS

Steps:

• Combine blue cheese and cream cheese and beat well. Set aside to give the flavors time to meld. Form the ground beef into 4 patties. Salt and pepper, if desired, and cook as desired (we grill EVERYTHING in Arizona!). When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger. Top with a slice of jack cheese. Spread mayo on toasted buns. When jack cheese is somewhat"gooey," place burgers on buns. Add remaining toppings.

BIG BLUE BURGERS

Steps:

• Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
• Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
• Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

BLUE MOON BURGERS

Steps:

• Combine blue cheese and cream cheese and beat well.
• Set aside to give the flavors time to meld.
• Form the ground beef into 4 patties.
• Salt and pepper, if desired, and cook as desired (we grill EVERYTHING in Arizona!).
• When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger.
• Top with a slice of jack cheese.
• Spread mayo on toasted buns.
• When jack cheese is somewhat"gooey," place burgers on buns.
• Add remaining toppings.
• Don't use ketchup!
• Ketchup and blue cheese do NOT go together!

OPEN-FACE BLUE MOON BURGERS WITH 'SHROOMS

Steps:

• In a mixing bowl, combine the ground sirloin, Worcestershire sauce, and chopped shallot. Mix thoroughly. Score the meat with your hand, marking 4 equal portions. Form each portion into a large 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Season the patties liberally with some salt and pepper and then drizzle the patties with a little EVOO and place in the hot skillet. Cook for 5 to 6 minutes per side, or until the patties are firm to the touch and cooked through.
• Preheat the broiler.
• While the burgers are cooking, preheat a second large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan, and the butter. Add the mushrooms to the skillet and spread them out in an even layer, resisting the temptation to stir for a few minutes to let the mushrooms start to brown. Once brown, go ahead and stir, continuing to cook for 2 minutes, then add the onions and garlic and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the chicken stock, bring it up to a bubble, and simmer for about 2 minutes. Add the parsley and stir to combine; taste and adjust the seasoning with salt and pepper.
• While the burgers and the mushrooms are working, toast the bread slices under the broiler until they are golden on both sides.
• Coarsely chop the basil and arugula.
• Place a piece of toast on each serving plate. Top each piece of toast with 1 slice of red tomato and 1 slice of yellow tomato and season the tomatoes with a little salt and pepper. Sprinkle the tomatoes with the arugula-basil mixture and put a cooked burger on top of that. Add the blue cheese crumbles of the mushrooms, stir to combine, and top each burger with the mushroom-blue mixture. Grab a fork and a knife and dig in.

BLUES BURGERS

Steps:

• In a skillet, saute mushrooms in butter for 2-3 minutes or until tender. Set aside and keep warm., In a bowl, combine the beef and seasonings just until mixed. Shape into eight thin patties. Sprinkle half of the patties with blue cheese; top with remaining patties and press edges firmly to seal., Grill, uncovered, over medium-hot heat for 3 minutes on each side. Brush with some of the barbecue sauce. Grill 10-12 minutes longer or until juices run clear, basting and turning occasionally. Drain the mushrooms. Serve burgers on rolls topped with mushrooms.

BLUE CHEESE BURGERS

Steps:

• In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
• Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
• Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

ZESTY BLACK & BLUE BURGER

Steps:

• Preheat grill to medium heat.
• Whisk eggs in a bowl and stir in Worcestershire sauce, bacon, green onion, garlic, and blue cheese.
• In a large bowl, mix beef and egg mixture with a fork.
• Shape into eight burger patties.
• Whisk blackening spice ingredients together and dust onto patties. Be sure to lightly rub the blackening spice onto each side and let rest in the refrigerator for ten minutes.
• Then place burgers on the grill and cook to desired temperature.
• Once cooked, place each burger into a warmed bun and add your favorite toppings.