| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Larry’s Favorite Bacon & Bleu Cheese Burgers |
In memory of my great friend Larry with whom I shared this burger many times
Ingredients
Two 1 1/4 lb NY strip steaks, cut into quarter inch cubes
coarse salt, to taste
freshly ground black pepper, to taste
2 ounces Iowa Maytag bleu cheese, divided
Hellmann’s mayonnaise
Dijon mustard
6 strips bacon, cooked to crisp
2 top split Onion rolls
Method
In a food processor, pulse the cut steaks with salt and pepper six to eight times
until coarse ground. Remove from bowl of food processor and divide in half.
Without working the meat too much, form into two hamburger patties. Prepare
broiler and bbq to medium high and grill 5 minutes on one side. Flip and grill 6
minutes to medium rare. Top with Maytag bleu cheese and cover grill or close over
until cheese just melts. Remove from oven and let rest.
Meanwhile, prepare the mayonnaise/Dijon sauce: combine mayonnaise and Dijon
in proportions to your liking and set aside.
Toast the tops and bottoms of the top split onion rolls cut side-down on the grill or
cut side-up under the broiler until just marked.
Assemble the burgers by slathering the bottom portion of the onion roll with the
mayonnaise-Dijon mixture. Top with the cooked bleu cheese burger. Place three
strips of bacon on top of each burger and more mayonnaise-Dijon sauce as
desired.
Top with top portion of the onion roll and enjoy immediately with chips and beer
or favorite cocktail of choice.
Ingredients
Two 1 1/4 lb NY strip steaks, cut into quarter inch cubes
coarse salt, to taste
freshly ground black pepper, to taste
2 ounces Iowa Maytag bleu cheese, divided
Hellmann’s mayonnaise
Dijon mustard
6 strips bacon, cooked to crisp
2 top split Onion rolls
Method
In a food processor, pulse the cut steaks with salt and pepper six to eight times
until coarse ground. Remove from bowl of food processor and divide in half.
Without working the meat too much, form into two hamburger patties. Prepare
broiler and bbq to medium high and grill 5 minutes on one side. Flip and grill 6
minutes to medium rare. Top with Maytag bleu cheese and cover grill or close over
until cheese just melts. Remove from oven and let rest.
Meanwhile, prepare the mayonnaise/Dijon sauce: combine mayonnaise and Dijon
in proportions to your liking and set aside.
Toast the tops and bottoms of the top split onion rolls cut side-down on the grill or
cut side-up under the broiler until just marked.
Assemble the burgers by slathering the bottom portion of the onion roll with the
mayonnaise-Dijon mixture. Top with the cooked bleu cheese burger. Place three
strips of bacon on top of each burger and more mayonnaise-Dijon sauce as
desired.
Top with top portion of the onion roll and enjoy immediately with chips and beer
or favorite cocktail of choice.