Smokey Blue Cheese Burgers

[Maryland Crab]

Tried these several days ago and wow!

1 1/3 pounds ground sirloin
1 tablespoon worcestershire sauce
1 handful flat leaf parsley, chopped
1 shallot, minced
1/4 pound blue cheese, crumbled

1. Take your ground sirloin and cold smoke it for 40 minutes using two biscuits.  I used hickory. Combine the sirloin and next three ingredients and divide meat mixture into 4 equal amounts.  Form into 4 patties but while forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.

2. Brush or drizzle burgers with olive oil and grill.  Serve on split rolls with lettuce, tomato and blue cheese dressing.

[gpsmoker]

Ok...you hit me where I live! Just did something similar last weekend, only real difference was instead of the blue cheese, I used a an English cheddar which has carmelized onions in it. Dang! Now I am hungry again...time to hunt up some Stilton. Great recipe!

Greg

[IKnowWood]

We have done similar with Gorgonzola Cheese and it is great.  Course not smoked.  I think smoking the ground before making the burgers sounds good.

what we normally do for simple bergers is mix Lipton Onion Soup mix with the meat and grill.  Adds lots of flavor and is just great.

I think we will give the Gorgonzola / Blue Cheese burgers a try...

[acords]

One of the Holiday Inns I stay at has a Burger called The Juicy Lucy.  Grilled/Broiled hamburger with cheese in the middle.  I've had it with Blue Cheese, Pepper Jack, and American.  I think my favorite is the pepper jack.  I think I know what I'm making for supper.  I'm going to try the cold smoke.  Great idea!!

[MallardWacker]

Smoked burgers, there is nothing like them...  I have always made this comment when it comes to them...that is the only time a burger tastes good when you reheat it.  You can just grill them and try and do that and they never taste the same but a smoked burger seems to taste just as good if not better.

[manxman]

I often melt some blue cheese onto the top of a burger or (occasionally) steak when I am grilling them, this takes it up a level and sounds "to die for". :P :P :P

[iceman]

MW point me in the right direction for making a smoked burger. Do you cold smoke then grill?

Smoked burgers, there is nothing like them...  I have always made this comment when it comes to them...that is the only time a burger tastes good when you reheat it.  You can just grill them and try and do that and they never taste the same but a smoked burger seems to taste just as good if not better.

[MallardWacker]

Ice,

Actually I cook them all the way in the BS...that is my favorite way.  Very distinct.



Here are some I made photos of...gotts sum of that there guack-a-molee on 'em.  EXCELENTENTO

"Good if not better"...understatement!

[iceman]

Looking good there MW. Thanks for the post.

[tsquared]

guack-a-molee

That has to be an MW original!
T2

[Oldman]

guack-a-molee looks ok. But those tomatos look better.  ;D

EDIT: Does anyone beside me age their beef that you grind up for hamburger? I do it so I can have rare to med-rare hamburger without the worries.
Olds

[MallardWacker]

EDIT: Does anyone beside me age their beef that you grind up for hamburger? I do it so I can have rare to med-rare hamburger without the worries.

Olds, that is thing I wish I had room for i s to grind my own burger.  There is a place In Conway, AR that we will be going to for my son's graduation dinner that grinds their own stuff.  It is one of the few places that a burger actually tastes like a great sirloin off the grill.  And one of the few places that will let you get Medium Rare (Ya Baby).

About the tomatoes, even though we have a fair amount of commercial farms, getting tomatoes at the store is still like picking a girl out at the bar when you have been drinking for the past three hours, they look great but when you get them home it could be another story...so I've been told.  To me the only mater is the one grown at home.

[asa]

MallardWacker wrote: "Actually I cook them all the way in the BS...that is my favorite way.  Very distinct."

How long does that take, and what wood do you use? I assume you crank the temp all the way up for the duration(?)
     Thanks,
          asa

[iceman]

Never even thought about that Olds. How do you go about it? I know the wet aging you taught me about with the brisket works like a million bucks as far as flavor enhancing goes.

guack-a-molee looks ok. But those tomatos look better.  ;D

EDIT: Does anyone beside me age their beef that you grind up for hamburger? I do it so I can have rare to med-rare hamburger without the worries.
Olds

[ListerD]

Hah! One of my favorite burgers on the grill...  ;D

Whole wheat bun
Burger cooked to your favorite level

On the bottom bun - POM (Plain Old Mustard), sliced green pepper and onion rings
On the top bun - BBQ Sauce and blue cheese

Throw on the burger and enjoy  :D