Recipe by Hey Jude
This is a decadent treat from your grill. Use ground chuck that is about 80% lean for best results. I found this in the Chicago Sun-Times FOOD section.
Top Review by Derf
Good burger!! love the thyme and sage together, but next time we will double the blue cheese; we felt the cheese should have been the prominent taste and it seemed secondary. The apple slices were a great finish, all in all a really good hamburger, thanks for sharing a good one. — Mar 19, 2005typo correction
- olive oil, to season your grill or skillet
- 8 slice apple-smoked bacon
- 907.18 g ground chuck
- 4.92 ml kosher salt
- 4.92 ml fresh ground black pepper
- 9.85 ml dried thyme
- 4.92 ml crumbled dried sage
- 118.29 ml crumbled blue cheese
- 1 fuji apple
- 4 sesame seed rolls, split and toasted
Directions See How It's Made
- Wipe the grate of your grill or your skillet with olive oil before heating over a medium-high flame.
- Cook the bacon in a dry skillet over medium heat; when done to your like, place on paper towels to drain and set aside.
- In a medium bowl, combine the ground beef, salt, pepper, thyme and sage; mix well using your hands and form into 8 thin patties; form small craters in the center of half of the patties, leaving an edge of about a quarter inch all the way around and place a scant 2 tablespoons of blue cheese in the center; top each with another patty, pinching the seams together, making sure the stuffing is completely covered.
- Cook the burgers over medium-high heat until medium-rare; 4 minutes per side on the grill and 4 1/2 minutes per side in a skillet; be gentle when turning the patties so they don't split.
- Thinly slice the apple and top each burger with the slices just before removing from the heat.
- Serve the burgers topped with bacon on the toasted roll.