The Office Burger

Ingredients

For the onion-bacon compote: 

6 slices bacon, chopped

2 tablespoons unsalted butter

3 onions, thinly sliced

3 cloves garlic, minced

2 tablespoons balsamic vinegar

Kosher salt and freshly ground pepper

For the burgers:

Vegetable oil, for the grill

2 pounds ground beef chuck

Kosher salt and freshly ground pepper

4 mini baguettes or other rolls, split

4 ounces gruyere cheese, shredded

4 ounces Maytag blue cheese, crumbled

2 cups baby arugula

Directions

Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.

Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside.

Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes.

Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

Beefy Burgers with Smashed Potatoes

04

Michael SmithChef at Home

If you want to amp up your burger game, try your hand at this juicy patty recipe, which uses shredded beef from leftover stew to enhance flavour and keep the burger moist.
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Burgers

• 2 lb(s) of ground beef
• 1 onion, minced
• 1 cup of shredded beef from leftover beef stew or canned beef stew, optional
• 2 Tbsp of dried oregano
• Salt and pepper
• 6 oz of blue cheese, crumbled
• 6 large buns, sliced in half

Potatoes

• 6 baking potatoes
• 6 Tbsp of extra virgin olive oil
• 2 Tbsp of whole fennel seeds
• Salt and pepper

To Make

Burgers

1. Preheat barbecue grill on high for 15 minutes. A clean hot grill will lessen the chances that the burgers will stick. Meanwhile place the beef, onion, stew meat and oregano in a large bowl then season with salt and pepper. Mix well then form into 6 large patties.

2. Grill for 8 minutes per side, until well done. Sprinkle cheese onto patties during last 2 minutes of cooking to melt. Toast the buns on the grill until golden brown. Top with lettuce and tomato and dig in.

Potatoes

1. Preheat oven to 375 degrees F (190 degrees C). Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.

2. Turn oven up to 450 degrees F (230 degrees C). Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. Bake until golden and crisp about 15 to 20 minutes more.

Chicken Cobb Burger

57

Bobby Flay
Boy Meets Grill

Juicy homemade chicken burgers topped with bacon, blue cheese, lettuce, tomato and a delicious vinaigrette. It's a salad in a burger!

Burgers

8 strips (1/2-inch thick) strips bacon
1 ½ lb(s) ground chicken (90% lean)
2 Tbsp canola oil
Salt
Freshly ground black pepper
½ cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

Vinaigrette

2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 clove garlic, finely chopped
¼ tsp sugar
¼ tsp kosher salt
¼ tsp freshly ground black pepper
3 Tbsp olive oil

1 cup finely shredded romaine lettuce.

To Make

Burgers

1. Heat the grill to medium.

2. Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

3. Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

4. Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

Vinaigrette

1. Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

2. Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

Buffalo Sauce Burgers Stuffed With Blue Cheese

By GaylaJ
 Buffalo sauce, a mixture of melted butter and hot sauce, is a big claim to food fame for Buffalo, New York. It is normally served on fried chicken wings (Buffalo wings), but this burger is a great variation of the theme. The recipe is adapted from one published in my local newspaper and credited to David Joachim, author of The Tailgater's Cookbook. It was included in a feature on tailgating, and the idea was to get these ready to grill at home, then grill them at your tailgating affair. The original recipe called for either ground buffalo or ground beef. Since ground buffalo is not available where I live, I used ground beef. I forgot to notice how long prep took, so the time given is a guess. I served these on PaulaG's Sourdough Hamburger Buns--they are excellent and I highly recommend them.

• 4 tablespoons butter, cut in small pieces
• ¹⁄₃ cup mild hot sauce (they mentioned Durkee, I used Frank's RedHot)
• ¹⁄₂ cup finely crumbled blue cheese
• 1 tablespoon minced garlic (you may want to use less if you're not a big fan of garlic)
• 2 lbs 85% lean ground beef or 2 lbs ground buffalo meat
• ¹⁄₂ teaspoon celery seed
• ¹⁄₃ cup finely chopped onion
• 6 hamburger buns, split

To Make:

1. Melt butter and whisk in hot sauce.
2. Mix blue cheese and garlic in a small bowl.
3. Using your hands, gently mix beef (or buffalo), celery seed, onion and 1/4 cup hot sauce mixture in a medium bowl until blended. Form into 12 patties, using a light touch; the patties should be about 4 1/2 inches in diameter and no more than 1/2 inch thick.
4. Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties, then top with remaining patties and press together, sealing edges.
5. Cover and refrigerate until ready to grill. (Even if you aren't making these ahead of time, I think they hold together better after a little chill time).
6. Heat grill to medium and oil grate.
7. Grill burgers about 4-5 minutes on each side, or until cooked to taste. (I'll only eat ground beef cooked well, so I cooked a bit longer.) Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like.
8. (I couldn't think of many traditional condiments I wanted on this burger, so I just ate mine with extra buffalo sauce and lettuce).

Blue Moon Burgers

• 4 large toasted hamburger buns
• 4 ounces crumbled blue cheese
• 4 ounces softened cream cheese
• 4 slices monterey jack cheese

• Toppings

• mayonnaise
• shaved onion (i prefer bermuda)
• lettuce
• tomatoes

ToMake:

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

Don't use ketchup! Ketchup and blue cheese do NOT go together

Jalapeno-Blue Cheese Burgers

Recipe by: MRSTEWART
 

"These delicious burgers will make you think twice about eating chicken!" 

 

• 2 pounds ground beef
• 6 jalapeno peppers, seeded and chopped
• 8 ounces crumbled blue cheese
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons tamari or soy sauce
• 2 teaspoons salt, or to taste
• 4 slices Swiss cheese
• 4 hamburger buns, split

 

To Make:

 

1. Preheat a grill for high heat.

2. In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.

3. Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.

 

Herb-mustard and Blue-cheese Aioli

• 2 tbsp herb mustard
• 100ml basic mayonnaise
• 1 garlic clove, crushed
• 2 tbsp chopped fresh chives
• 75g of your favorite blue cheese (e.g. Stilton, Gorgonzola, Roquefort), crumbled
• Salt and freshly ground black pepper

To Make:

1. In a bowl, blend together the mustard, mayonnaise, garlic, and chives; fold in the crumbled cheese, blend well and season to taste.