Thursday, August 4, 2011

Blue Cheese Burger on a Pretzel Bun

This is my kind of a burger.  So big and juicy that eating it properly is a waste of time.  This is not for the "Nancy's" out there that don't want to get a little dirty during dinner. This is a burger that you have to dive right into and get a little messy.  And boy is it ever worth it.  The pretzel bun is a perfect compliment to the big thick patty.  It holds up well and has a great sweet and chewy texture to it.  And the sliced blue cheese was most likely invented for a burger.  It is so much easier to use than the crumbled blue cheese, which is just as tasty, but very difficult to keep from falling down inside your grill and burning (it is actually flammable at times!-Yikes!).  Matched perfectly along with the sweet caramelized onions and ketchup and the tart and tangy pickle and mustard.  It is my very own Ying and Yang. 

2 lbs. 80/20 ground beef
4 tsp. of McCormick's Grill Mates Montreal Steak Seasoning
extra virgin olive oil
1 large yellow onion (sliced)
sea salt and fresh cracked pepper
8 slices of blue cheese (you can find this at your grocer's deli counter)
sliced jalapeno dill pickles (see my Jalapeno Dill Pickles recipe)
pretzel hamburger buns

-Preheat grill to a medium-high heat. Place ground beef and steak seasoning in a medium sized mixing bowl and knead well to thoroughly combine. Separate into 4- 1/2 lb. patties. Toss them onto the top rack of the grill for about 5 minutes on each side (for a Medium-Rare. By the time you eat it, it will continue to internally cook to a Medium temperature). Once the burger's is almost done on the second side, place 2 slice's of blue cheese on each burger and close the grill for about 2-3 minutes longer to melt the cheese.  Meanwhile, in a medium skillet over medium heat, saute' the onion in the e.v.o. with some salt and pepper.  You want them to caramelize, so this could take about 20-30 minutes (make sure you allow time for this part-it is what makes it though).  Assemble burger's on a pretzel bun and top with caramelized onions, a pickle, ketchup and some mustard.  Serves 4.  Enjoy!