Every Sunday night is grilling night at Geeked Out Central, located near the historic Gabby Street Boulevard. The latest experiment turned out pretty well: Bacon and bleu cheese stuffed burgers. Going into the weekend, I was craving bleu cheese, but that stuff is so strong that the flavor needs to be diluted. Burgers are an obvious choice, but what else goes with it?
At Dillon’s, I found some Lea & Perrins Thick Worcestershire Sauce. Perfect. I mixed some of that with some bleu, bacon and minced garlic. My wife, who is not a fan of bleu cheese, discovered that they were incredible with French fried onions on top.
Here’s a basic recipe:
~ 6 tablespoons Lea and Perrins Thick Worcestershire Sauce
~ 1 1/2 tablespoons minced garlic
~ 10 slices pre-cooked bacon, cut into nickel-sized pieces
~ three tablespoons bleu cheese crumbles (divide bigger crumbles)
Mix all the ingredients in a bowl, and you’ll have enough stuffing for about three or four burgers.
To stuff the burgers: Prepare and season the ground beef normally. (Avoid ground round or sirloin; beef or chuck work best.) When it comes time to make the patties, grab the beef you’d use for a single patty, divide it half, then add a little bit more to each half. Use the halves to make two patties, but make them flatter and wider than normal. Place one on a flat surface. Spoon the stuffin’ in the center of the patty and smooth it out, but keep it away from the edges. Place the second patty on top and seal the two by using your thumb to mash the seam.
These will be bigger than normal patties; if they are too big, it’s no problem to slice a burger in half after it’s done cooking. When cooking on the grill, give ’em a few extra minutes, because
I really should have taken pictures of this process. I will next time so that the instructions are better.