I couldnāt do this book without including a blue cheese and bacon burger; the combination of a juicy burger, crisp, smoky bacon, and sharp and tangy blue cheese is just too good. You can top this burger with crumbled blue cheese or you can do what I often do and spoon some hot Blue Cheese Sauce (page 110) over the finished burger. Serve it with warm Homemade Potato Chips (page 98) and extra sauce for dipping; itās insanely delicious. (See photograph on page 2.)
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cook the bacon in a large sautƩ pan over medium heat until golden brown and slightly crisp, 3 to 4 minutes per side. Remove the bacon to a plate lined with paper towels.
Step 2
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Step 3
Cook the burgers, using the oil (see page 16) and topping each one with some cheese and a basting cover during the last minute of cooking (see page 21).
Step 4
Place the burgers on the bun bottoms and top each with 2 slices of bacon and chopped parsley, if using. Cover with the bun tops and serve immediately.
