Bleu Cheese and Garlic Hamburgers

American fast food chains have done more to lower the culinary level of the hamburger than any other food. I don't care if you pan fry your burger in a cast iron skillet or if you grill your burger on a wood or gas BBQ but please oh please follow a couple of simple rules.

1. Grind your own meat or find a butcher that will grind your choice of cuts for you on the spot (only if you plan to use it that day).

2. Don't muck it up with a bunch of "stuff" mixed in with the meat. Such as breadcrumbs, eggs or other ingredients that mask the real beef flavor....after all that is what we are after - the umami that is beef.

Recipe:

Makes 4 1/2 pound burgers

1 pound chuck steak and 1 pound sirloin steak (ideally you want about 15% fat)Cut steaks into cubes and feed into meat grinder (I have an old fashioned hand crank model). Put a chilled stainless steel bowl under the output area and when finished grinding place bowl in fridge (uncovered) until ready for use.

To add to burger mix:

1 tablespoon Fish Sauce

4 garlic Cloves put thru garlic press

Salt and Pepper

Burger toppings: (these are up to your taste and this is a recipe for bleu cheese and garlic but take the basic burger mix and use it as you like).

Sliced good quality dill pickle

2 Hard boiled eggs sliced

1 head of garlic roasted for 1 hour and made into a paste with a little olive oil

Bleu Cheese - I used a nice Stilton for this recipe

1 thinly sliced Shallot or red onion

2 sliced Roma tomatoes

Mayonnaise

Dijon Mustard

Ketchup

Prepare grill on high for 15 minutes and clean grill grates. Take ground beef out of fridge and add 1 tablespoon fish sauce - yes I know I said don't muck this up by adding stuff but trust me fish sauce in a burger will be subtle and truly enhances the beef flavor. Add 4 cloves of garlic pressed thru a garlic press and fresh ground black pepper (I tend to go heavy on the pepper but that is a matter of preference). Do not add salt at this point (beyond what is naturally in the fish sauce). Salting your meat now will cause it too expel it's juices and turn out dry. Mix meat gently (don't over mix) using your hands until ingredients are incorporated into beef. Form into 1/2 pound balls and press between two hands to form patties (Slightly thin and flat is what we are looking for). Lay on chilled plate. Once BBQ is up to temp and clean - oil grates with a little veg oil using a paper towel dipped in the oil rubbed onto the rates using tongs to keep your hands away from the heat and the inevitable flare up. At this point sprinkle salt on both sides of the patties and place them on the grill. Shut the lid and let grill for 2 to 3 minutes. Using spatula flip burgers over. If they are sticking wait another 30 seconds the meat will release from the grill once it has a chance to relax in the warmth! Once flipped over close grill lid for 2 minutes. Flip one more time and add bleu cheese (a little goes along way so cover top of patty in one layer but don't pile it on). Close lid and grill 1 more minute. Remove from grill onto fresh plate and let rest 5 minutes. In the meantime lightly toast the hamburger buns (I am lucky enough to have a bakery near by that makes fresh hamburger buns every day but use what you have available or make your own!).

Once buns are toasted take bottom of bun and put some mayo and a little Dijon mustard in a thin layer. Lay sliced eggs and tomatoes and sliced pickles. Place rested burger patty on the bottom bun. Spread on teaspoon of roasted garlic paste on top bun and place sliced onions on top of burger and add ketchup if desired. Place bun on top and serve. I normally slice my burger in half for easier eating but that is your call.

Enjoy!