Blue Cheese and Bacon Burgers - Page 2

smokeypig · 10-12-2005, 01:12 PM

These ain't yer average ball-park burgers, dude. No one could eat this way every day and live to tell about it...

But it sure would be fun (and tasty!) trying...

BBQchef33 · 10-12-2005, 03:30 PM

I've done the stuffed burger thing, its great, but some of the stuffing leaks out.. so i stopped stuffing, and started spooning. :) Also, i like to cook them in the MOAB or BYC, in the hot spots. The come out a cool red color and are super juicy. Cookem a little higher temps than usual. Like offset roasting around 350 pretty close to the heat. The frozen 1/3 lbers from costco cook in about 30 minutes.

For the burgers, I mix some caremlized and chopped onion and garlic, worsey sauce and a rub of choice into the ground beef, then make 3/4 lb burgers and grill(or Q) them to med rare. EDIT: forgot to mention. Form the burger with raised sides on one side. Kind of like the way you would make a pizza. You want the edges to be higher so you can spoon stuff into it when they are done. The higher edges stops stuff from leaking out. Got this technique from Dirty Dick at the Jack in 2004. He submitted it in the "anything but" event.

While the burgers cook, sautee in butter on the sidecar ... mushrooms, onions, bacon(almost cooked) and chipotles. When the burges near done, Add a load of blue cheese or gorgonzola to the mix and stir it till the cheese begins melting but leaving some chunks.. the mixture should be pretty thick, somewhat gooey. If ya want, just to say ya had the veggies, throw in a few baby greens till they wilt.

Spoon that over the burger. Serve it on toasted garlic rolls. Oh man.. die and go to heaven after that.

Qczar · 10-12-2005, 04:34 PM

Quote:

Originally Posted by smokeypig

Try this:

1/2 lean Ground beef, 1/2 jimmy dean hot breakfast sausage, smoked/roasted onion mashed, and roasted garlic, some salt and red pepper (aka, cayenne), all mixed together.

grilled with a slice of bell pepper, a kosher dill pickle slice, and a piece or two of provolone or mozzarella cheese inside the burger. Just be careful flippin. its gonna get juicy...

good eats...

This one gave me an idea to try mixing some chopped up fatty in with some chopped meat, plus maybe a jap or chipolte and onion or such mixed in as well. Ok, I missed lunch today, waiting on a friend coming down from Maine, of all places. Maybe he`ll have some fresh lobsters? Better get here soon if I keep reading this thread.

dapittboss · 10-12-2005, 08:37 PM

Today on the way home from work I stopped and picked up an onion, a pound of bacon, some hamburger, a tub of blue cheese, and a couple of big ole onion rolls. Thanks Sami!!!

dapittboss · 10-12-2005, 11:05 PM

Mmm Mmm Good!

jt · 10-13-2005, 07:51 AM

This is making me really hungry. Thinking about pepper jack, chipotles & burgers. Gonna have to try this whole thing with the double patty surrounding everything. Great ideas here.

Trout_man22 · 10-17-2005, 08:45 AM

Quote:

Originally Posted by chad

Sounds pretty Flay to me.

Not that there's anything wrong with that!

You can put bleu cheese right with the lamb, too.

Dave,

What is your problem? Bleu cheese is good, lamb is, well ok.

Bigmista · 10-17-2005, 09:06 AM

Also good with grilled onions and cream cheese. It oozes when you first bite it!

Bigmista · 10-17-2005, 09:10 AM

Quote:

Originally Posted by dapittboss

Mmm Mmm Good!

Bravo on the perfect fried bacon. It's amazing how many restaurants don't understand what crisp means.

racer_81 · 10-17-2005, 01:14 PM

Quote:

Originally Posted by Samichlaus

lol

what the heck?

Chad likes to bury things in his yard.....

I've been reading and thinking about this stuffed burger thing.

I'm thinking.....

bun top
mustard
red leaf lettuce
slices of crispy bacon
burger patty
embedded spam and swiss cheese
burger patty
tomato
bread and butter pickles
bun bottom

with the burger-embedded spam/swiss cheese-burger grilled
might make a tasty mid-afternoon snack.

The tomato and red leaf lettuce brings some heart healthiness
to the snack to balance out some of the bacon.

Let's eat!

brdbbq · 10-17-2005, 01:51 PM

Quote:

Originally Posted by racer_81

Chad likes to bury things in his yard.....

I've been reading and thinking about this stuffed burger thing.

I'm thinking.....

bun top
mustard
red leaf lettuce
slices of crispy bacon
burger patty
embedded spam and swiss cheese
burger patty
tomato
bread and butter pickles
bun bottom

with the burger-embedded spam/swiss cheese-burger grilled
might make a tasty mid-afternoon snack.

The tomato and red leaf lettuce brings some heart healthiness
to the snack to balance out some of the bacon.

Let's eat!

Just add rice and i beleive you got it. I have some extra if you need it.

Kevin · 01-20-2006, 07:58 AM

Quote:

Originally Posted by Bigmista

Bravo on the perfect fried bacon. It's amazing how many restaurants don't understand what crisp means.

I've started adding a little olive oil to the pan before cooking bacon and it browns up nice and crispy every time. Seems to cook faster too.

10-12-2005, 01:12 PM	#16
smokeypig Full Fledged Farker Join Date: 02-04-04 Location: Rockmart, Georgia Name/Nickname : Papa Stu	These ain't yer average ball-park burgers, dude. No one could eat this way every day and live to tell about it... But it sure would be fun (and tasty!) trying... __________________ --- --- --- --- I barbecue, therefore I am. – Rene Descartes ---------------------- Love is in the air! No, wait. That's Barbecue. Nevermind ---------------------- LANG 36D, NB Black Diamond, Purveyor of Fine Swine and Originator of the Fatty, Right-Wing whackadoo (and according to the Dept of Homeland Security, quite possibly a threat to National Security)

10-12-2005, 03:30 PM	#17
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	I've done the stuffed burger thing, its great, but some of the stuffing leaks out.. so i stopped stuffing, and started spooning. :) Also, i like to cook them in the MOAB or BYC, in the hot spots. The come out a cool red color and are super juicy. Cookem a little higher temps than usual. Like offset roasting around 350 pretty close to the heat. The frozen 1/3 lbers from costco cook in about 30 minutes. For the burgers, I mix some caremlized and chopped onion and garlic, worsey sauce and a rub of choice into the ground beef, then make 3/4 lb burgers and grill(or Q) them to med rare. EDIT: forgot to mention. Form the burger with raised sides on one side. Kind of like the way you would make a pizza. You want the edges to be higher so you can spoon stuff into it when they are done. The higher edges stops stuff from leaking out. Got this technique from Dirty Dick at the Jack in 2004. He submitted it in the "anything but" event. While the burgers cook, sautee in butter on the sidecar ... mushrooms, onions, bacon(almost cooked) and chipotles. When the burges near done, Add a load of blue cheese or gorgonzola to the mix and stir it till the cheese begins melting but leaving some chunks.. the mixture should be pretty thick, somewhat gooey. If ya want, just to say ya had the veggies, throw in a few baby greens till they wilt. Spoon that over the burger. Serve it on toasted garlic rolls. Oh man.. die and go to heaven after that. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-12-2005, 08:37 PM	#19
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	Today on the way home from work I stopped and picked up an onion, a pound of bacon, some hamburger, a tub of blue cheese, and a couple of big ole onion rolls. Thanks Sami!!! __________________ John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer

10-13-2005, 07:51 AM	#21
jt Babbling Farker Join Date: 02-10-04 Location: BFE	This is making me really hungry. Thinking about pepper jack, chipotles & burgers. Gonna have to try this whole thing with the double patty surrounding everything. Great ideas here. __________________ I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E

10-17-2005, 09:06 AM	#23
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Also good with grilled onions and cream cheese. It oozes when you first bite it! __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

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