Happy Fourth of July!!! What’s on your agenda today? Hopefully some relaxation, delicious grub, and wonderful weather. Matt and I are still on our vacation, which started out rather melodramatically but has turned very peaceful and serene. We are completely and totally in love with our little beach house rental, which of course has a nice kitchen, and many a yummy morsel has been cooked or baked and enthusiastically consumed.
Apologies for my absence yesterday, there were internet snafus in our house. Today I return, typing this at 7 am (since I’m on vacation, I originally wanted to sleep later, but I awoke an hour ago to discover that the sheet and quilt on our bed had gotten messed up during the night; and I found I couldn’t go back to sleep with it all out of whack. My only options were get up, or fix the sheets and wake up Matt. I guess even vacation can’t totally rid me of my neuroses.)
Anywho, I thought these burgers that we grilled a week or so ago would be very appropriate for today’s July 4th post. They are decadent. And delicious. And beautiful. And they represent everything that’s right about a burger. The blue cheese sauce really takes it over the top. And please use the leftover sauce for dipping your fries or potato chips – insane!!
I used beef chuck here. You can use sirloin or even turkey if you want, but I would highly recommend the chuck. It makes for the juiciest, beefiest burgers ever. Oh, and I’m sure you’ll notice that I call for chives, yet my pictures feature none. That’s because I thought I had some but didn’t, and was too lazy to run to the store to get some at the eleventh hour. We’ve all been there. But I’ve made this before with the chives, and it’s a very welcome addition that I’d recommend. So enjoy your holiday! Stay safe, grill and relax!
Source: adapted from Burgers, Fries & Shakes by Bobby Flay
8 slices double-smoked bacon, baked or fried until crispy, then drained on paper towels
1 ½ lbs. ground beef chuck
Kosher salt and black pepper
4 hamburger buns, preferably Brioche, split and toasted
2 tbs unsalted butter
1 small onion or large shallot, finely chopped
2 tbs flour
2 cups whole milk
Pinch of cayenne pepper
4 oz. (1 cup) blue cheese crumbles (I used gorgonzola)
2 tbs snipped fresh chives
Preheat your grill or cast-iron skillet over high heat.
Form the ground beef into 4 equal patties. Using your thumb or index finger, make an indentation in the center of each, on one side only. This prevents burger bulge when they hit the heat. Season both sides of each burger with salt and pepper, then brush each side with canola oil.
If you are grilling, oil the grill grates. Cook your burgers, flipping once, about 7 minutes total for medium-rare.
While the burgers are cooking, make the blue cheese sauce. In a medium stockpot, melt the butter over medium heat. Add the onion or shallot and cook until soft, about 3-5 minutes. Stir in the flour and cook for 1 minute, stirring all the while. This gets rid of the pasty, raw flour taste. Slowly whisk in the milk and continue whisking until no lumps remain. Let it come up to a bubble and it will thicken, stir frequently and reduce the heat as necessary, as you don’t want the bottom to scorch. Your end goal is the consistency of cheese sauce or alfredo sauce. Once it’s thickened, add the salt, pepper, cayenne and shut off the heat. Add the blue cheese crumbles and stir until they are melted and incorporated into the sauce. Add the chives and stir.
When the burgers are done cooking, remove them to the bottom buns, then top with 2 slices of bacon each. Dollop some blue cheese sauce over the bacon, then top with the top hamburger buns. Serve immediately.