I won't bombard you with a barrage of "!!!!". However, I will tell you that this burger was good enough for me to have 3 times last week. It also gave me 3 tries to perfect it and present to you. I work so hard for you guys *Zach tears up a little at the showers of gratitude he is currently receiving from you* Thanks.
Last winterish season, Sarah and I went to Red Robin. I was overcome with curiosity at the prospect of putting blue cheese on a burger. I tried it and was amazed. Really. So I thought, "Why not try making one myself?" (With a few adjustments of course.)
- 1 lb ground beef
- 1 egg white (not calorie conscious? Just use the whole egg)
- 1/2 cup blue cheese crumbles
- 2 tablespoons light mayo
- 1 pinch cayenne pepper (I hate the "pinch," just use however much you like)
- 3 anaheim peppers, cut into thick strips (poblanos would probably work too)
- Other hamburger ingredients of your choice... whatever the heck you like on your burger
- Zach's Super Secret Special Awesome seasoning that he could probably get rich off of, but instead is revealing to you:
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Cut the anaheim peppers along their sharper edge. In other words, try to get a flat piece. Sprinkle salt and pepper to your liking on the peppers. Grill 'em! Get a good char on the skin side.
- While the peppers are grilling, mix the egg white into your ground beef. Divide the beef into fourths and form your patties. Add a liberal amount of the Super Secret Special Awesome seasoning to ONE side of your patties. (The first time I did this, I put seasoning on both sides and it was pretty strong.)
- Grill 'em (seasoning side up). It's super easy to overcook it! Just get a nice high-temp cook on one side, flip it over for another 1-2 minutes on the other side and you're good. Don't give in to the temptation to keep cooking! If you do, you will regret the dry burger that results. NOTE: If you use extra lean ground beef, cook the patties in a frying pan with a lid, not the grill. This helps keep what little fat (taste) you have in the beef and creates juicy, delicous patties - even if it's extra-lean beef. Trust me, it turns out just as good as the fatty stuff, I promise.
- Mix the mayo, cayenne pepper and blue cheese crumbles together and apply a small spoonful to each bun.
- By this time, your peppers should be done. Peel the skin off of the charred side (sucks when that crap gets in your teeth), discard skin, and add the naked *gasp* peppers to your bun.
- Assemble your burger, adding any other ingredient(s) you like, and enjoy!
Servings: 4 quarter-pound burgers.
Calories: 255 per serving
P.S. Only one more day to enter our giveaway! Be sure to get your entries in.
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