So here we are, Friday night. I'm wearing my comfy clothes (they are cute, I tell ya. My husband would concur....if he had a gun to his head), and I have my wine and a pile of blogs to get caught up on. Its pure bliss. And also completely wild and crazy, believe that. When did I get so old?
Anyway - I'm off to Chicago tomorrow to
As for the blue cheese stuffed burgers with oven fries, I'll admit that I did not make them. They were Lauren's creation for the Friday Night Dinner Crew. I'm not sure I even made a side or a dessert or anything. My excuse was that I had just gotten off a plane like 2 hours before dinner started. Or, something like that. I did supply the wine, though.
Its impossible to go wrong when you stuff meat with cheese, so I won't go on and on about how good these were. Because, really? How could they not be? Enjoy!
Blue Cheese Stuffed Burgers with Oven Fries
Source: Lauren, inspired by Cooks Illustrated
For the Burgers
2 lbs Ground Beef (80/20 is best, but use whatever you're comfortable with)
1 tsp onion powder
1 tsp garlic powder
salt & pepper to taste
1 tbsp of Lea & Perrins
4-6 oz blue cheese (use the kind in a block, as nice as you can afford, and crumble it yourself)
6-7 slices bacon, cooked until crisp
2 avocados, sliced
ketchup, mustard, and mayo (if you please)
Heat outdoor grill to medium high.
Add the ground beef, garlic powder, onion powder, Lea & Perrins, eggs and salt and pepper, to taste, to a large mixing bowl and mix well with your hands. Divide the ground beef mixture into 10 equal-sized balls and flatten them into patties. Put 1-2 oz of blue cheese in the middle of 5 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out.
Grill on medium-high until up to temperature. For medium, its about 3-5 minutes each side.
serve on toasted buns with the bacon, avocado, and condiments of your choosing. Enjoy!
For the Oven Fries:
4 russet potatoes, cut into thin strips
tbsp vegetable/canola oil
paprika (If you have Emerils Essence this is actually preferable)
Cut the potatoes into thin strips and place in a large bowl. Add oil and toss well. Cover the bowl with plastic wrap and heat in the microwave on high for 5 minutes. This is a way to parboil the potatoes before putting them in the oven. This will help them get a nice crispy texture without being burned on the outside. Transfer potatoes to a baking sheet sprinkle with salt and pepper then finish the potatoes off under a high boiler. This should take about 12 - 15 minutes depending on your desired crispiness. As soon as you take them out of the oven, sprinkle them again with salt pepper and paprika (or Emeril's essence)