What's cooking this weekend.

Red and Blue burger

Burgers have always been popular and their popularity keeps growing. The latest trend is with specialty  and “gourmet” burgers. In fact in 2009 a specialty burger restaurant was ranked the fastest growing chain restaurant in the nation. Along with specialty burger chains, other chains are jumping on the band wagon by adding “gourmet” burgers to their menus. Inspired by the “gourmet” burger trend the Red & Blue burger was created.

This burger is a combination of a zesty spiced and blackened hamburger with a creamy blue cheese dressing infused with savory roasted red peppers. Ripe tomatoes, lettuce and purple onions finish things off atop a multi-grain bun. This burger can be grilled or enjoyed year round by cooking them under a broiler and the blackening seasoning gives the burgers a nice smokiness regardless of how they are cooked.

WHAT TO BUY:

80 / 20 Ground beef is considered by many to be the best type of ground beef to use for hamburgers. This ratio is generally the best because it allows for maximum flavor and with out the burger shrinking too much. If a lower fat ratio is chosen it’s quite possible the burgers will be dry and the flavor less pronounced.

I like to roast my own red peppers for the sauce. Roasting a red pepper brings on a very bold savory flavor that complements the blue cheese. Making the sauce is a simple process and depending on the equipment available roasting a red pepper can take very little time to prepare, however if you are pressed for time roasted red peppers can be found at the supermarket, usually preserved in jars.

TOOLS REQUIRED:

A grill or broiler can be used for both roasting peppers and cooking the burgers. If using a broiler for the burgers be sure to have a broiler pan with a drip try, this will ensure that the meat doesn’t stew in it’s own juices. My Breville Smart Oven‘s broiler is my equipment of choice for this recipe because of the even heating, it’s available year round, and the high heat blackens easily.

INGREDIENTS:
blackened burgers
80/20 hamburger (recipe will make up to 3lbs of burgers)
2 tbsp chili powder
1 tsp chipolte powder
1 tbsp paprika
1 tbsp + 1tsp oregano
2 tsp garlic powder
2 tsp fresh black pepper
1 tsp kosher salt

dressing
1 roasted red pepper, diced
6 oz cream cheese, room temperature
6-8 oz blue cheese, diced or crumbled
2 tbsp olive oil
INSTRUCTIONS:
blackened burgers

1. Start by mixing the blackening seasoning. In a small bowl or jar combine chili powder, chipolte powder, paprika, oregano, garlic powder, fresh ground black pepper, and salt. Mix all of the spices together evenly.
   

   TIP: This spice mix also works great on steak fajitas.

2. Patty the desired number of burgers. Remember to make the patties larger than the bun to compensate for the meat shrinking during cooking. The burger should be approximately 1/2 inch thick after cooking.
3. Move the rack to the top of the oven. Next, set the broiler to 500′ F (high) and allow the broiler to come up to temperature.
4. Coat each patty on both sides with a generous amount of seasoning.
5. Move the patties to the broiler pan and place them in the oven. Cook the burgers under the broiler flipping when halfway complete. Cooking time will vary depending on the size of the patty and the equipment used, 3-5 minutes per side can be used as a rule of thumb.
6. When finished, remove the broiler pan from the oven. Apply roasted red pepper dressing (instructions follow) to both sides of the bun. Place the burgers on the buns and garnish with lettuce, tomato and onion.

1. Begin by roasting one red bell pepper.
2. Move the rack to the middle of the oven; set the broiler to 500′F (high) and allow the broiler to come to temperature.
3. Place the pepper on a roasting pan and place it under the broiler. Broil the pepper on each side, turning as each side becomes black. The skin will become black, but do not worry the pepper beneath will not scorch and become bitter.
4. Remove the pepper and cool.
5. Once the pepper is cool enough to handle, peel back the darkened skin. Cut the pepper in half and remove the stem and seeds.
6. In a bowl, add room temperature cream cheese and two table spoons of olive oil. Using a whisk mix until well combined.
7. Next fold in blue cheese and diced roasted red pepper.
8. Refrigerate until ready to serve.
9. When refrigerated the sauce will be very thick and hard to spread. So when serving, remove from refrigerator ahead of time to allow the sauce to reach near room temperature.