- 8 pounds Heartland Steak's Certified Angus Beef® Steak Burger Meat , formed into 24, 4-ounce patties
- 24 ounces (700 g) Blue cheese, crumbled
- 2 pounds (900 g) bacon, cooked and crumbled
- Salt and pepper to taste
- 12 each Kaiser rolls
- Olive oil as needed
Optional toppings: red onion slices, bib lettuce, tomato slices, chopped artichoke hearts, olive spread, caramelized onions, spinach, chopped basil, chopped green onions or saut?ed mushrooms
Directions
- Preheat grill. Place equal portions Blue cheese and bacon in center of 12 patties. Top each with a remaining patty and seal, crimping edges together with a fork.
- Season with salt and pepper and grill to an internal temperature of 160F (71 C).
- Separate buns, brush with olive oil and grill until lightly browned.
- Stack the burger and toppings on bun and serve.
Alternate Steak Stuffings
- Feta, Artichoke and Oregano - Combine small pieces of fresh feta cheese with chopped artichoke hearts and fresh oregano.
- Crab Dijon - Combine fresh crabmeat with chopped parsley, Dijon mustard, chopped shallots and mayonnaise.
- Red Pepper Basil - Combine chopped roasted red peppers, chopped fresh mozzarella and chopped fresh basil.
Sweet Onion Relish
- 1/3 cup butter
- 3 cups sweet onions, finely chopped
- 3/4 cup finely chopped leeks
- 3/4 cup finely chopped red pepper
- 2 tablespoons light brown sugar
- 2 teaspoons dry mustard
- 1/3 cup apple juice concentrate
- 1/2 cup finely chopped scallions
Directions
- In a skillet, melt butter; add onions, leeks, peppers, dry mustard, sugar and apple juice concentrate. Cook for about a half hour until onions are fully translucent and begin to brown.
- Add scallions after browning to retain some color.
Serves 12.
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