This is one of my favorite burger combinations. The flavors are rich, salty, and powerful. The burger is cooked very simply with only salt and pepper to a nice medium rare, the perfect accompaniment to the smoky bacon and bold pungent bleu cheese. I like to accompany this burger with some nice thick cut steak fries.
Heres what you need:
1/2 lbs 80/20 ground beef
Cave Aged Blue Cheese
3 slices thick cut bacon
Fresh baked burger bun
1 large russet potato
s and p
Heres what you do:
1. Pre heat oven to 400 degrees F.
2. Slice potato into 8 equal size fries. Put in bowl and rinse with water to remove all starch. Dry well. Toss with canola oil salt and pepper. Place on baking sheet and bake for 30-45 minutes, until soft.
3. Heat cast iron skillet over medium heat and cook bacon until crispy, reserve some of the grease.
4. Form meat into a nice patty thats about 3/4 inch thick. Season on both sides with salt and cracked black pepper.
5. Heat same skillet you used to cook bacon over medium high heat with a touch of reserved bacon grease. Cook burger patty for about 4 minutes being sure not press down on it. Flip it and top with bleu cheese and bacon slices, cook for another 4-5 minutes for a nice medium temp. Remove from pan and let rest 5 minutes.
6. Toast burger bun in pan with bacon and burger drippings. Remove fries from oven and hit immediately with salt. Smear a little mayo on the bottom bun to keep the juice from making the bun soggy when you eat it. Serve it up with some nice mustard and ketchup and even a garlic aioli to dip the fries.