Burger Week: French Burger

J – I love this burger.

The elements come together deliciously in each rich, flavorful bite. The bacon, blue cheese and burger trio is sublime. Truth-be-told, it’s not “French” … just the ingredients are reminiscent of some French dishes I like.

In fact, if you order a burger in Paris, chances are it will have cheddar cheese, a typical lettuce, onion, tomato and a pickle inside.

Of course, on my last trip, I had a burger topped with foie gras!

Why? Because they could. Go figure. Everyone likes to make a statement.

The point of this burger is to showcase the flavors of the blue cheese and bacon on the burger experience.

You can change up the mayo for aioli. But, why?

Probably don’t want to add heat … doesn’t work with blue cheese. We used frisee, of course.

I loved it. Christina was Ok with it … she’s not much of a fan of blue cheese.

Burger Week: French Burger

Recipe type: Mains

Author: Jim

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2 burgers

Ingredients

• 4 slices bacon, cooked
• ¾ pound ground chuck beef (at least 20% or more fat)
• Salt and pepper to taste
• 2 slices Maytag blue cheese
• 2 Tbsp mayonnaise
• 2 Tbsp Dijon mustard
• 2 slices tomato
• 2 slices purple spring onion or red onion
• 10 sprigs frissee
• 2 hamburger buns
• Pickles on the side

Instructions

1. Preheat grill to hot.
2. Season the ground beef with salt and pepper. Form it into two patties.
3. Place on heated grill and cook for about three minutes on one side.
4. Turn patties over, add cheese and grill the other side. Cover and cook until cheese is melted.
5. Place mustard on the bottom bun. Spread evenly.
6. Place mayonnaise on the top bun. Spread evenly.
7. Place hamburger meat on top of the bottom bun.
8. Top meat with a slice of onion, then top with tomato, a slather of mayonnaise and 5 frissee leaves.
9. Top with the top bun.
10. Serve immediately with pickles on the side.
11. Enjoy!

3.1.08

If you aren’t a fan of blue cheese, don’t worry, we have several other burgers this week.

Be sure to serve it hot, right off the grill.