RECIPES: Recipe Details

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(I JUST sent this recipe, turned around and realized I had listed the tomato before the lettuce in my ingredients list, but in assembly listed the lettuce first. So I'm resubmitting the exact same recipe following the exact rules. sorry.) "Occasionally it’s just nice to have a good ol' , “normal” burger. Where we live we not only have Maytag Blue Cheese (THE best in the world!!), but live only a few miles from a Monterey Mushroom facility. I happen to like crisp bacon on my burgers. And sweet, ripe summer tomatoes are at their peak right now. Plus, our corn-fed beef is - well, just fabulous! " (Some of the following ingredients repeat - but there are only 15.)


Compound Butter:
4 TBSP softened butter
2 oz crumbled Maytag Blue Cheese
2 tsp minced fresh chives
1 tsp minced garlic
Burger Mixture and Accompaniments :
1 ½ pounds freshly-ground Black Angus beef
1 ½ tsp good steak seasoning spices 
vegetable oil for oiling grill grate
1 stick (8 tablespoons) softened butter - divided (see preparation instructions)
 1 cup slivered yellow onions
8 oz sliced mushrooms
½ tsp steak seasoning spice
6 firm green lettuce leaves (Romaine)
1 large, firm tomato - thinly sliced
12 slices pre-cooked bacon
6 large Kaiser buns, split
Aioli Garlic Sauce:
2/3 cup mayonnaise
2 tsp lemon juice
1 tsp minced garlic


PREPARATION: Make compound butter by blending 4 tablespoons softened butter with crumbled blue cheese, chives and garlic. Divide into six portions and drop onto a piece of plastic wrap. Form each into a little disk, wrap and chill until solid. (Chilling can be done in a cooler on ice as well as fridge.) Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium- high. Lightly mix steak seasoning spice into beef mixture. ( I spread out the meat, sprinkle on the spice, then lightly mix so as not to handle the beef too much.) Divide and form meat into 12 patties. Place a cold disk of butter in the center of 6 of the patties and cover each with another beef patty, pressing edges together to seal burger. When the grill is ready, brush the rack lightly with oil and arrange burgers on one side of grill. Cook 6 to 7 minutes on the first side, making a quarter turn after 3 minutes to create nice grill marks. Flip patties over. Cover and cook 5 to 6 minutes more, making a quarter turn half way through. Remove and set burgers aside. Cover with foil and allow juices to settle. Meanwhile, place an iron skillet (or other grill safe skillet) on other side of the grill and melt 2 tablespoons butter. Saute onions until lightly caramelized and mushrooms are cooked. Sprinkle with steak spice and set aside until assembly. Quickly crisp bacon on grill. Spread buns with remaining soft butter and toast lightly on grill until nicely browned. Combine aioli sauce ingredients in a small bowl, stirring to blend. ASSEMBLY: Place a lettuce leaf on toasted bun bottom, followed by a thin slice of tomato, the burger patty, two slices crisp bacon and finally a spoonful of the onion-mushroom mixture. Spread some of the aioli mayonnaise on each bun top and place tops on the burgers. Secure with picks and cut in half if desired.


Familiar burger flavors, but using Angus beef and ‘trendy’ compound-butter in the center makes them extra juicy