Grilled Burgers With Maytag Blue Cheese And Heirloom Tomatoes Recipes

GRILLED BLUE CHEESE BURGERS

Steps:

• In mixing bowl combine ground beef, garlic powder, salt, green onions, Worcestershire sauce, cayenne, black pepper, dry mustard and blue cheese. Gently mix but thoroughly combine all ingredients.
• Divide meat into 4 equal portions. Form each portion into a patty.
• Preheat grill to medium-high. Brush grill grate with oil. Place patties on grill grate.
• Cook burgers to desired degree of doneness, about 5 to 7 minutes per side or until internal temperature reaches 160°F.
• Remove from grill and place on toasted steak bun. Top with your choice of toppings.

GRILLED BURGERS WITH BLUE CHEESE SAUCE

Steps:

• Heat grill to medium high heat.
• Form 2 lbs. of ground beef into 1/3 lb. patties. Once the patties are formed do not overwork them or they may become tough.
• Place the patties on a plate and sprinkle the first side with 1/2 tsp. each of garlic powder and onion powder and 1/4 tsp. kosher salt and pepper. Flip the burgers over and repeat with another 1/2 tsp. each of garlic powder and onion power and 1/4 tsp. salt and pepper.
• Place the burger patties on the direct heat and cook uncovered for 4-5 minutes on the first side. Flip once and cook uncovered for another 4-5 minutes on the second side.
• Move the burgers to the outside of the grill or over a more indirect heat, cover, and cook until the inside reaches desired done-ness. The safe internal temperature for ground beef is 160 degrees Fahrenheit (this may be checked using a meat thermometer).A general cooking guide:3-4 minutes for medium-rare4-5 minutes for medium7-8 minutes for well-done
• Combine 1/3 cup mayo, 1/3 cup sour cream, 2 Tbsp. lemon juice, 2 tsp. Worcestershire sauce, 1/4 tsp. garlic powder, and a pinch of kosher salt and pepper in a small bowl. Stir until completely combined using a fork or small whisk.
• Add 1/2 cup blue cheese crumbles and 1/3 cup fresh or dried chives (optional). Stir until combined.
• To serve: Place the cooked burgers on gluten free bun (or regular bun if not GF) along with veggies of choice (optional) and top with a generous drizzle of blue cheese sauce.

CURTIS STONE BURGER WITH RED ONION MARMALADE AND MAYTAG BLUE CHE

Steps:

• To prepare the marmalade (I only made 1/2 recipe and it was enough):.
• Melt butter in large saute pan over medium high heat. Add onions and saute until they begin to soften, about 5 minutes.
• Reduce heat to low and continue cooking until onions are tender, about 12 minutes.
• Sprinkle sugar over onions. Add wine and vinegar and bring to a simmer.
• Simmer until liquid evaporates and mixture becomes slightly syrupy, about 15 minutes. Season marmalade to taste with salt and pepper. Keep warm until serving.
• Meanwhile, make the quick aioli (I only used half of this to generously garnish 4 burgers):.
• Whisk mayonnaise, lemon juice, mustard, and garlic in small bowl to blend. Season to taste with salt and pepper.
• To prepare the burgers (Note: I cooked on broiler pan in oven at 500-degrees, original directions below).
• Prepare the BBQ for medium high heat.
• Form seasoned ground beef into four 6-oz patties on baking sheet lined with waxed paper. Flatten patties so they are slightly larger than diameter of buns.
• Drizzle patties with a little oil and sprinkle with salt and pepper.
• Grill patties, oiled-side-down, until browned on bottom, about 3 minutes. Turn patties over and top with cheese, cook 3-4 minutes longer for medium-rare doneness. If necessary, close grill to help melt cheese.
• Brush cut sides of buns lightly with olive oil and grill, oiled-side-down, until lightly toasted with grill marks, about 1 minute.
• Remove buns and burgers from grill and allow burgers to rest for 3 minutes.
• Spread aiolo over bun bottoms. Mound arugula over bun bottoms.
• Place burgers atop of arugula. Top with generous amount of marmalade and then bun tops. Serve immediately.

GRILLED BLUE CHEESE BURGERS

Steps:

• Combine ground beef, salt, and pepper in a large bowl; mix well, and shape into 16 thin patties. It easier to form 8 equally portioned balls of meat, then halve it to form the patties.
• Combine cream cheese, blue cheese, onion, horseradish, and mustard in a small bowl; beat at medium speed of an electric mixer until blended. Divide cheese mixture evenly among 8 patties; spread to within 1/2 inch of edges. Top with the remaining patties, pressing edges to seal. Make sure to seal them well.
• Grill hamburgers over medium-hot coals (350 to 400 degrees) 10 minutes on each side or to desired degree of doneness. Set aside, and keep warm.
• Saute mushrooms in melted butter in a skillet until tender. Top burgers with sauteed mushrooms.