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Oregon Smokey Blue Moon Bacon Burger

Hello, my name is Billy. I'm 27 years old. I was born and raised here in the Oregon Willamette Valley and currently live in a very small town east of Salem named Sublimity; populations about 2500.I have currently worked for the City of Salem as a firefighter/paramedic for 3 years and love my job dearly. My wife and I have been married for almost 4 year and we have one 10-month-old son. I thoroughly enjoy cooking and BBQ because it is such a stress relief for me as well as way to express some creative energy. I had an excellent time preparing for this contest, as did my family and the people I cook for at the firehouse. Thanks again for the opportunity to Build a Better Burger and express some creative energy along the way.


Smokey Blue Cheese Dressing
½-cup mayonnaise
½-cup sour cream
6 ounces Oregon Smokey Blue cheese crumbled
¼-teaspoon Worcestershire sauce
¼-teaspoon garlic salt
3 drops lemon juice
12 thick bacon slices
2 pounds ground chuck
1 teaspoons salt
¾-teaspoon garlic salt
½-teaspoon fresh ground black pepper
¼ cup dried plain breadcrumbs
2 tablespoons honey
2 tablespoons Zinfandel
2 tablespoons Worcestershire sauce
3 egg yolks (well beaten)
Vegetable oil, for brushing on the grill
6 (5-inch) soft Kaiser Rolls split
6 ¼ inch thick sliced large tomatoes slices


•Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. •To make the blue cheese dressing, combine mayonnaise, sour cream, blue cheese crumbles, Worcestershire sauce, and garlic salt and lemon juice in a medium bowl and mix well. Cover and refrigerate until serving. •Place the bacon in a large fireproof skillet, cook on the grill until crisp. Transfer to paper towels to drain well. When cool enough to handle, crumble the bacon. •To make the patties, combine the crumbled bacon, ground chuck, salt, garlic salt, black pepper, breadcrumbs, honey, Zinfandel, Worcestershire, and egg yolks in a large bowl. Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form portions into patties to fit the rolls. •Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 4 to 5 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. •To assemble the burgers, spread the blue cheese dressing over the cut sides of the toasted rolls. On each roll bottom, place a patty, and 1 tomato slice. Add the roll tops and serve. Makes 6 burgers


Who doesn’t love a little bacon and blue cheese on a burger? American classics blue cheese, and bacon, two of my favorite foods together between the buns for this burger creation. This burger is named for my home state and the distinctive Oregon Smokey Blue cheese and bacon that make up a majority of the taste in this one. The blue cheese is cold smoked over Oregon hazelnut shells to give it a subtle Smokey flavor.