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Author Notes: Very often my coworkers and I will gather to go to happy hour after a long Friday at the office. Since we work steps from the Capitol, we are often rubbing shoulders with Capitol Hill lobbyists, staffers, and the occasional legislator while we sip our cocktails and see what is on special from the kitchen. This recipe reminds me of all of the best things about the various burgers I have had while eavesdropping on political and personal affairs after a long work week. —VioletHeather
Serves 6 burgers
- 3/4 cup Stilton cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon sherry vinegar
- 18 pieces thick cut pepper bacon
- 2/3 cup packed light brown sugar
- 2 pounds ground chuck
- 1 small sweet onion, grated
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon grated garlic
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon allspice
- 2 firm pears, thinly sliced
- 3 cups washed arugula, gently torn
- 2 tablespoons vegetable oil
- 6 Brioche buns, split horizontally
- Make a medium/hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
- To make the Creamy Stilton Spread, mix the Stilton, mayonnaise, mustard, and vinegar in a small bowl until well combined. Refrigerate until serving.
- To make the brown sugar bacon, place the bacon in a large skillet on top of the middle of the grill. Turn the bacon once the bottom is crisp, about 4 minutes. Cook on this side for about three minutes, until almost completely crisp. Sprinkle the bacon with the brown sugar, turning to coat evenly. Cook until the sugar has melted and bacon is glazed on both sides, about two minutes. Remove bacon to a plate. Cover and set aside.
- To make the patties, add the beef, onion, rosemary, garlic, Worcestershire sauce, salt, pepper, and allspice to a medium bowl. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the Kaiser rolls. Refrigerate until grilling.
- To grill the patties, brush the grill rack with oil. Place patties on the rack, cover and grill approximately 4 minutes, until golden brown on the bottom. Turn the patties gently, and grill an additional 3-4 minutes, or until meat reaches an internal temperature of 165 degrees on an instant-read thermometer. Remove from the grill and let rest tented with foil, about three minutes.
- While the patties rest, place the brioche buns, cut side down on the grill and toast lightly, about 2 minutes.
- To assemble the burgers, thinly spread all bun tops and bottoms with Creamy Stilton Spread, evenly divide pear slices and arugula and place on top of roll bottoms, and top with patties. Top each patty with three slices of Brown Sugar Bacon. Add the bun tops and serve.
- This recipe was entered in the contest for Your Best Beef Burgers