I love a great burger. There are a few rules for any burger to qualify to be a great burger.
Rule # 1 Must use good beef...no standard over the counter ground beef.
Rule #2 Must be cooked to order...if rule one isn't followed, this rule is near impossible. If I want a medium rare burger, than darn it use good enough meat to cook me a medium rare burger. One of my pet peeves is when a restaurant serves me a discus because they use poor quality beef.
Rule # 3 Must have a fabulous sauce...with the exception of mustard and ketchup (which I love on a super yummy all-American burger.
Rule #4 Real cheese....no Velveeta or craft slices...give me a muenster or pepper jack please.
Rule # 5 If the bun isn't good...don't even bother serving me a burger.
So, I offer up to you this burger...The Blue Ribbon Burger served with a Bourbon Barbecue sauce.
Rule #1 (X) ground sirloin
Rule # 2 (X) medium rare
Rule # 3 (X) Bourbon sauce
Rule # 4 (X) Blue cheese
Rule # 5 (X) garlic toast
I serve this one open faced on a thick slice of toasted garlic bread with a crisped slice of prosciutto to compliment the burger.
If you don't absolutely love blue cheese, you might enjoy pepper jack cheese (cut into tiny cubes) instead.
What are your rules of a great burger?
BLUE RIBBON BURGER
3 lbs ground sirloin
4 ounces blue cheese
1 teaspoons salt
1 teaspoon pepper
½ cup green onions, minced
2 teaspoons Worcestershire
2 teaspoons dry mustard
1 egg, beaten
In a large bowl, combine ingredients together well. Form into 10 large patties and place on a baking sheet. Cover with plastic wrap and refrigerate for one hour.
Preheat grill to high heat. Place the patties on grill and reduce heat to medium heat(350 degrees). Grill for five minutes each side. Let rest for 3-4 minutes.
2 cups tomato ketchup
½ cup bourbon
2 tablespoon molasses
2 tablespoons mustard
1 Tablespoon ginger
½ cup brown sugar
2 teaspoons Worcestershire
3 Tablespoon apple cider vinegar
¼ cup dried onion
1 Tablespoon dried garlic
1 teaspoon salt
¼ teaspoon cayenne
Combine all of the ingredients in a heavy saucepan and simmer for an hour, or until mixture begins to thicken.
My mouth watered.
How's it going at Culinary School Stephanie?
Sara, one of my favourite ways to eat burgers is on garlic toast. I think I almost prefer it more than buns (for certain burgers). Love your burger rules! :o)
Ooh, Sara, that is an awesome burger. Let's see, my rules for a great burger...grilled onions are a must, a chunk of stilton, and a hearty bun that's buttered & toasted...perfection!
Oh, and yes, I did claim my prize, only 2 days ago, actually. I really wanted something from Le Creuset, but ended up ordering a toaster of all things, as our decided to just collapse in its own misery the day before!
School is entertaining and stressful. It just started on Tuesday so things might settle down a little for me. But that's unlikely. I'm in meat cutting right now and really itching to get into the actual cooking labs. But that won't happen until next trimester most likely.
Sounds terrific with the blue cheese and the garlic toast!
oh goodness does it getany better, love the burger...
How absolutely delicious Sara! The bourbon sauce sounds extra special. I like soft buns with juicy burgers, the cheese has to be melted and a good sauce really helps too!
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