Tuesday, September 22, 2009

Blue-Cheese Burgers with Truffle Fries

We love a good burger. We don't eat them often for obvious reasons but sometime you just gotta have a good burger. And my has the humble hamburger been upgraded over the years. Two of our favorite celebrity chefs, Daniel Boulud and Hubert Keller have opened burger joints in the last few years and created some very fancy (and expensive) variations on this American staple. When we were in Spain this summer I decided to order a hamburger because they have great beef there, but much to my surprise it was made with ham! Absolutely awful, but it made me chuckle; the chef had translated the concept literally.

I've had this blue-cheese hamburger recipe for years and don't know where it comes from because the torn out magazine page does not have name in the header or footer (note to magazine editors!). I like it because it's not the standard chunk of blue cheese in the middle of the burger recipe, which I've never had much success with making (it never tastes blue-cheesy enough).

I normally make this recipe with ground white turkey meat to reduce the fat and calories a bit, but I got a hankering to try my hand and at truffle fries (they kept coming in random conversations for some strange reason). I thought beef would stand up to the fries better. The burgers are tasty either way you make them.
 Blue-Cheese Hamburgers

1 lb ground sirloin
3 oz crumbled blue cheese
2 tbls. dry mustard
2 tbls. Worcestershire sauce
3 dashes Tobasco sauce
1 bunch green onions thinly sliced
Burger ingredients 
Lightly mix ingredients (try not to over mix as that makes burgers tougher, 5 kneads and turns should be good). Let stand in fridge for 2 hours. Makes 4-6 burgers. Season with salt and pepper. Cook them in a non-stick pan over medium heat for 6-8 minutes, depending on how big you made them and how you like your burger cooked. Blue cheese gets brown and crusty, yummmm.

Serve them on onion rolls, lettuce, tomato and a liberal dousing of Beaver Brand Coney Island Hot Dog mustard. I know, I know it says hot dogs, but it goes perfectly with these burgers. 
Truffle oil and condiments
Truffle French Fries
Frozen shoestring potatoes
3 tbls White Truffle oil
¼  Parmesan Reginano grated

Toss 3 cups of frozen fries with truffle oil. Bake according to instructions, checking frequently to be sure they don’t burn. When light brown and crispy, remove from oven, salt lightly and toss them with Parmesan cheese. Eat immediately. All of them. 

Tips and Tidbits
I used a tangy remoulade sauce instead of ketchup for the fries.They honestly don't need anything, but ketchup just doesn't cut it with truffle fries!

1 comment:

  1. I don't know why the first part of this post is in large type. I've tried to fix it by changing the font size but it still comes up this way. If anyone out there knows how to fix this, feel free to let me know. Thanks, Maggie