Summer Blue Burger Fripats Salad Food

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BLACK AND BLUE BURGER



Black and Blue Burger image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 27

1 tablespoon fresh ground black pepper
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne
1 teaspoon granulated garlic
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter
6 cloves garlic, minced
3 tablespoons minced fresh flat-leaf parsley
1 cup mayonnaise
1/4 cup roasted garlic, minced
1 teaspoon yellow mustard
1/4 teaspoon kosher salt
4 dashes Worcestershire sauce
4 pinches fresh ground black pepper
2 pounds ground beef (premium chuck 80/20 blend)
12 ounces blue cheese, such as Point Reyes
8 slices applewood smoked bacon, cooked crispy
4 soft brioche buns, cut in half
1 kosher dill pickle, finely sliced
1/2 Vidalia onion, very finely sliced
1 heirloom tomato, finely sliced
1/4 head iceberg lettuce, finely sliced
1/4 cup canola oil

Steps:

  • For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately.
  • For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl.
  • For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve.
  • For the black and blue burger: Preheat a grill to medium-high heat.
  • Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
  • Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
  • Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
  • To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.

SUMMER BLUE BURGER SALAD



Summer Blue Burger Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons cider vinegar
3 tablespoons olive oil
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/4-inch-thick slices red onion
4 Grillers® Original
6 cups torn romaine lettuce
1 ounce crumbled blue cheese
2 tablespoons chopped walnuts, toasted

Steps:

  • 1. Combine vinegar, oil, rosemary, thyme, salt and pepper in jar with tight-fitting lid. Cover and shake well.
  • 2. Brush onion on both sides with some vinegar mixture. Grill onion and frozen burgers over medium heat for 4 to 6 minutes, turning once. Remove from grill.
  • 3. Arrange lettuce on individual plates. Cut burgers into strips. Separate onion into rings. Place burgers and onion on top of lettuce. Sprinkle with blue cheese and walnuts. Shake vinegar mixture. Drizzle over salads.
  • Helpful Hints: Toasting enhances nuts' natural flavors, making them irresistible. As a general rule, to toast most varieties of nuts, spread them in a single layer in a shallow baking pan. Bake at 350 degrees F for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn.
  • ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
  • This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

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Top Asked Questions

How do you make a black and blue burger?
For the black and blue burger: Preheat a grill to medium-high heat. Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
What to serve with hot burgers?
This cold Italian pasta salad is a great dish to complement fresh, hot-off-the-grill burgers. It can also easily be tailored to fit your tastes by swapping out any of the vegetables with others you prefer. Don’t like cauliflower? How about zucchini? Peas, asparagus, and peppers would also work well.
What is a blueberry salad?
Blueberries add a dimension of flavor and a pop of color to these salad recipes. If you're craving this antioxidant-packed berry, we've got you covered. When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup.
Are burgers good for Summer Grilling?
Whether you’re a vegetarian, vegan, or meat lover, we’ve got 25 epic burgers that need to be on your summer grilling agenda. Check them out below, and just see if you can get through this roundup without craving one! Remember, burgers are best enjoyed outdoors, with good beer, a fresh side salads and among the best people.

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