Wednesday, March 24, 2010

Smokey Bleu Cheese Burger

Whenever we have gone to Red Robin lately, my husband has been getting their Bleu Ribbon Burger.  It is SO good, so I wanted to try and recreate it at home.  Warning:  if you do not like bleu cheese, you will not like this at all.  I had no hamburger buns, so I used this recipe and it worked great.  I wouldn't ever use the recipe for rolls, though.  I think I will be making homemade buns from now on. There is nothing tricky to this recipe, except you need to have a good quality bleu cheese.  I bought a Smokey Bleu Cheese from Costco.  I have no idea what brand it was, but it was with all of the specialty cheeses and it was still in a triangle.  I highly recommend something smokey for these burgers.

I used a biscuit cutter to cut my dough out.  Very easy and helpful when wanting to get perfect circles. 

Roll the dough out so it is fairly thick.  I would say mine was about 1/2"-1" thick.  Stack two round pieces of dough on top of each other and roll until you get your desired size.  Mine was about 3 1/2" in diameter.

Place on parchment lined baking sheet and let rise for about 45 minutes.

When they are done cooking, brush with butter and let cool. 
Now on to the burger.

I had no regular lettuce, so I used a spring mix I had with spinach.  It turned out really well.  I layered our burgers with the spring mix, sliced tomato, smokey bleu cheese, hamburger with A1 sauce cooked into it, barbecue sauce and the homemade bun.

Bon Appetit!

Smokey Bleu Cheese Burger

1 1/2-2 pounds hamburger meat
Smokey Bleu Cheese
Barbecue sauce
Hamburger buns, sliced in half
A1 sauce
Other hamburger toppings of your choice

There really is no recipe for this.  I did nothing special to my meat.  I shaped it and put a little fresh ground pepper and Lawry's Seasoning Salt on both sides.  Grill the meat and add A1 Steak Sauce to it as you are grilling.  When finished grilling, assemble the hamburgers.


Chelsea said...

Oh my heavens that looks AMAZING. Seriously, I want one right now.

Erin said...

so you use mel's recipe for the rolls, and then do you roll it out after kneading and then let rise? Or do you let it rise, roll it out, and rise again? Sorry, dummy here :)

AaReAn said...

um. my. mouth. is . watering.