Red, Black & Blue Burgers

I am trying to get over some issues I have with perfectionism… I KNOW, go figure! Every good food writer/blogger will tell you that you have to have a picture of the recipe you’re writing about. “Your a food stylist for chrissake” some might say. And I suppose if I was actually a PHOTOGRAPHER, I might see their point.  At any rate, there are a lot of recipes that I have been trying to get up on here for grilling season (actually before Father’s Day).  Here comes the perfectionism part, it would take me the better part of a day to get a shot I liked. I am willing to concede to the shitty pics, but I am swamped this week writing recipes and styling food for $$$ and do not have time to fuss with pics shitty or not.  Sorry, I’ll add the pic later.

The Red, Black and Blue Burger picture! YAY

With that said, this burger ROCKS and I want you to have it for your 4th of July grill. A couple notes: DO NOT that crappy pre-crumbled blue cheese in the grocery store; I love love love Pt. Reyes Blue from Cowgirl Creamery. The brioche buns are available at Trader Joe’s. Oh, and make the spice mix and onion jam the night before to save time.

Red, Black & Blue Burgers

1 recipe Blackening Spices
1 recipe Red Onion Jam
4 ounces GOOD QUALITY blue cheese, crumbled
2 tablespoons butter, softened
2 cups pinot noir
1 1/2 pounds ground chuck
1/2 cup fresh bread crumbs
1 egg
Sea salt
4 brioche buns
Butter lettuce
Tomatoes, thickly sliced
Dijon mustard

Blend the butter and blue cheese together with a fork. Lay a piece of plastic wrap over a dinner plate. Place four spoonfuls of the blue cheese onto the plate, loosely cover then smash into 3 to 3-1/2 inch disks. Refrigerate for at least 15 minutes – they need to be cold and firm.

In a small saucepan over high heat, reduce the wine down to 1/2 cup. Remove from heat and cool.

In a medium mixing bowl, thoroughly mix the wine reduction, ground beef, breadcrumbs, and egg. Divide the mixture into eight equal portions and shape into round patties. Place disk blue cheese butter onto four of the patties and top each with another patty. Pinch the edges together firmly and re-shape into a round patty of even thickness. Season with salt and generously sprinkle/rub the Blackening Seasoning both sides of the burgers. Cover with plastic wrap and refrigerate until ready to cook.

Prepare your grill for direct cooking over high heat. Brush and oil the grate before you begin cooking. Place the burgers on the preheated grill and cook for about 5 minutes per side. Place the buns cut side down on the grill for 1 minute or so until toasted.

These burgers on that buttery brioche bun slathered with Red Onion Jam is DE-licious! Bump it up and add some thick sliced bacon and slices of ripe California avocados.

Work it out and let me know how they were!
Peace.

Tags: avocados, bacon, beef, blackening spices, blue cheese, burgers, direct heat grilling, grilling, Recipes, red onion jam