RECIPES: Recipe Details

Rate This Burger 
No votes yet

Charred Bacon Bleu Burger with Kickin Cole Slaw

Like a fine Sutter Home wine, this burger recipe has been perfected over the years. My first revelation came when I was shocked to discover that a burger properly charred in a cast iron skillet blows away any burger cooked on a grill. This was a tough pill to swallow for a BBQ enthusiast like myself, but I pressed onward with my quest to create the perfect burger. My next revelation came when I saw a recipe which called for adding chopped crisp bacon added to the ground chuck before cooking. I tried it and sure enough, bacon really does make everything taste better. Add the crumbled blue cheese and you've got 3 great tastes that taste great together. The final thing that makes this recipe special is the cole slaw. It is similar to the recipe I use for my pulled pork sandwhiches and the reason this slaw is such a great topping for sandwhiches is that it is rough-cut and NOT too watery. It is a hearty slaw that piles nicely and stays in place on the burger. The cilantro gives it a nice flavor that mixes perfectly with the spicy kick you get from the hot sauce. If you think the recipe sounds good, wait till you taste it!!!


Cole Slaw
3 Cups finely shredded green cabbage
1/4 Cup carrot shavings (shredded in long strands with a vegetable peeler)
3 Tablespoons mayonnaise
2 Teaspoons sugar
3 Tablespoons minced cilantro
Franks Red Hot sauce
½ pound bacon
1 ½ pounds Ground Chuck
1/3 Cup Worcestershire Sauce
3 Cloves of minced fresh garlic
1 teaspoon kosher salt
1 Cup crumbled blue cheese
1 teaspoon ground peppercorns
¼ Cup Extra Virgin Olive Oil
6 Soft Kaiser Rolls split


To make the cole slaw, combine the cabbage, carrots, mayonnaise, sugar, and salt and pepper to taste. Cover and refrigerate for 24 hours, stirring every 4-5 hours. Cilantro and hot sauce are not added until serving. To make the patties, crisp fry the bacon and chop into small pieces. Allow ground chuck to reach room temperature and add cooked bacon along with Worcestershire sauce, garlic and salt. Mix well. Gently form 12 loose thin patties, careful not to compact or compress the meat. Top six of the patties with equal parts of blue cheese crumbles and ground peppercorns and then place one of the remaining patties on the top. Carefully pinch the outside together to form a seal without compressing the entire patty. Place a cast iron skillet into the oven and heat it to 500 degrees. When oven reaches temperature, remove pan and place on range at high heat. Evenly coat the patties with olive oil and place immediately in the middle of hot, dry pan. Cook one minute without moving. Carefully flip burger and cook another minute, then place skillet back into oven for two minutes. Flip burger and cook for another two minutes (medium rare). Remove from oven, place burgers on plate and cover loosely with foil to rest. Lightly toast 6 kaiser rolls in toaster oven. Add cilantro to cole slaw and mix well. To assemble the burgers, on each roll bottom, place one burger and an equal portion of the cole slaw. Top slaw with several dashes of hot sauce (to taste), add toll tops and serve. Makes 6 burgers.


Please pick my burger!!!