Biff's Bleu Cheese Burger
To me it's the Ultimate Burger. Plop it on some Dark Russian Rye or Pumpernickel Bread, top with a little raw onion and a little salt and pepper. Leave the Ketchup and Mustard in the fridge. Dig in and Enjoy the Feast.
Pictured is on Pumpernickel with chips.
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Bleu cheese is tops in my book, making this burger total aces with me. Amp up your next cookout or tailgate with a couple of these and you'll definitely score big points!
[Read more about this recipe in Janet's Notebook!]
- ground beef patty -- sirloin is a treat
- 1 large
- slice dark russian rye or pumpernickel cut in half
- 3 Tbsp
- bleu cheese heaping
- 1 slice
- raw onion choice
- 1 dash(es)
- salt and pepper
- 1/4 tsp
- kitchen bouquet or gravy master to char (optional)
1Cook Hamburger in very hot fry pan or on outside grill. I sear mine both sides and then turn heat down, so burgers remain moist. Salt and pepper slightly. I like mine just past pink, cooked through but not over done. If you like char put 1/4 teaspoon of Kitchen Bouquet on burger 2/3 way through cooking, turn a couple of times and move around to coat burger. It provides a great char due to sugar content. An alternative is sprinkle 1/8 teaspoon sugar, just a tad, on burger, flip to both sides. You won't taste the sugar.
2Lightly toast bread. I use 1 slice cut in half, so the burger fills the slice, and you don't have an overly amount of bread.
3When Burger is cooked place on 1/2 slice of bread, top with bleu cheese and place in microwave for 30 to 40 seconds to melt cheese.
4Option: You could put Bleu Cheese on before removing burger from pan and allow to heat. The microwave speeds the process.
5Compliment with Fries, Chips, Potato Salad or your choice. Enjoy.
6Note: Many people like Bleu Cheese with their steaks. I prefer a little Butter and Lemon at times, or leave the steak bare.
7Note: The lightly toasted dark bread makes this sandwich. A Hamburger Bun is a No No. Plain Rye would work.