I went to a cookout yesterday, in honor of a good friend of mine – Kenny, because he is moving to Key West to pursue a new life adventure and well of course it is Memorial Day Weekend. I decided to bring Ina's Guacamole Salad and Ina's Blue Cheese Burgers. I made a few changes but the recipes are absolutely wonderful…I even added a Fra Diavlo Ketsup to the burgers. Everyone was very impressed and I will use these recipes again and again. The best compliment that I received was from Justin and he said "You know, you can go to all of these restaurants and have great burgers – but none are better than this one!" Thank you Justin!
This recipe is from Food Network's Ina Garten, better known as Barefoot Contessa. I saw one of her episodes where she made these burgers and the salad and I just had to try it myself.
Blue Cheese Burgers
2 lbs – Ground Chuck
1 lb – Ground Sirloin
½ Cup – Seasoned Bread Crumbs (Italian Style)
¼ Cup – Steak Sause (She recommends Crosse & Blackwell)
(I used Smith & Wollensky) – Just use a very good steak sauce!
3 – Extra Large Eggs (I used and prefer Organic Brown Eggs)
1 ½ Tsp – Kosher Salt
¾ Tsp – Fresh Ground Black Pepper
8 Hamburger Buns
8 ounces of Blue Cheese (sliced)
Arugula for serving – optional
I also gave the guests an option of a Cheddar Cheese – with a Blue Cheese Vein in the middle and a White Cheddar with Jalapeno. Most opted for the Cheddar-Blue blend…as did I.
Carefully mix the meat, crumbs, steak sauce, eggs, salt & pepper with the tines of a fork – Do Not Mash Them. Lightly form the hamburger patties and press into shape. (I make mine in advance and put them on wax paper (above and below) and refrigerate for at least an hour prior to bringing them back to room temperature before cooking.
Cook for 4 minutes on 1 side and turn over and cook for 3 minutes on the other side for Medium Rare. I cook mine for 5 minutes on each side and add the cheese when I flip. You could also do the 4/4 rule for medium. I have to tell you our burgers were "just" done and extremely moist. But cook them according to your preference.
Allow to rest 5 minutes before assembling.
While the burgers are resting…butter your buns and grill them on the grill for a nice toasted flavor. When assembling the burgers I put the Fra Diavlo Ketsup on the bottom bun and place the burger on top and then top with some Fresh Arugula.
The ketsup recipe should be made in advance…I usually make it while the burgers are in the fridge and then just let it cool to room temperature before serving.
Fra Diavlo Ketsup
3/4 Cup - Ketsup
1 Tbsp – Olive Oil
3 Cloves – Garlic
¼ Tsp – Chili Flakes
2 Tbsp – Fresh Oregano (finely chopped)
2 Tbsp – Red Wine Vinegar
2 Tbsp – Fresh Basil leaves (chopped)
Kosher Salt
Fresh Ground Black Pepper
Heat the oil in a small (non-reactive) saucepan over Medium Heat. Add Garlic and Chili Flakes and cook for 1 minute. Add the Ketsup and Oregano and cook for 2 minutes.
Remove from the heat and stir in the Vinegar and the Basil then season with Salt and Pepper to taste.
Transfer to a glass bowl and let cool to room temperature or cover and refrigerate for up to 1 day.
Bring back to room temperature before serving.
This recipe is courtesy of Bobbie Flay – Food Network.
So simple and so delicious – it makes your burgers "Gourmet Burgers".
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