The theme for our blog this week is all about Burgers and Hot Dogs! Each day you will find two posts – one with a unique burger recipe, and another with a way to spice up those hot dogs. In keeping with the idea of a baseball themed picnic (posted yesterday) – we were inspired to take those Ballpark classics of Burgers and Dogs, and dress them up a bit! This delicious burger recipe only requires one special ingredient (the roquefort cheese). This classic flavor combination is an easy recipe to execute, and will surely wow your friends. Simply serve with lettuce and tomato! We recommend buying the organic, grass fed beef if available at your store. Also, for the cheese, check to see if there is a cheese producer at your farmers market – and look for a pungent blue cheese.
Roasted Garlic and Roquefort Burgers
Keywords: grill dinner organic beef
Ingredients (4 servings)
- 1 1/2 pound ground organic, grass fed beef (greater than 90% lean)
- 1 whole bulb of garlic (roasted – instructions below)
- 2 tbsp Roquefort cheese
- 2 tbsp unsalted butter
- 1 tbsp chives, diced
- 2 tsp olive oil
- 2 tsp of freshly ground black pepper
- 4 burger buns, toasted
To roast garlic:
Preheat your oven to 350 degrees.
Take just the loose outer layer of papery skin off the whole garlic bulb and cut off about 1/4 inch from the top of the bulb (where the stem is, not the roots) so you can see the cloves.
Put the garlic bulb (cut side up) on a piece of foil big enough to wrap it with, and drizzle the olive oil all over the top and sides of the bulb, then wrap the foil up around the garlic bulb loosely, so the garlic bulb is somewhat loose in there.
Place on a baking sheet and cook in the preheated oven for 25 to 3o minutes, depending on the size. Remove from foil when cooled, then squeeze slightly to release cloves from bulb and drop them in a bowl. Mash the roasted garlic with a fork, add a drizzle of olive oil, mash again and set aside.
To make burgers:
In a small bowl, mash with a fork the Roquefort cheese, butter, and chives.
In a large bowl, put the beef along with 3 teaspoons of the roasted garlic, and a dash of salt; make 4 patties out of the beef mixture, about 1 inch thick.
Divide the Roquefort/butter mixture into 4 equal parts, and roll each part into balls.
Form a ‘pool’ in the middle of each burger by pressing down and spreading out the beef with your thumb or a spoon; set a Roquefort cheese ball on each indentation, then push beef back over the ball until the burger is sealed again.
Pepper each patty, then heat up grill or pan.
Cook patties until done to your liking.
Image: flickr user Marshall Astor – Food Pornographer, licensed by Creative Commons