Blue Moon Burger Recipes

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BIG BLUE BURGERS



Big Blue Burgers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 24m

Yield 4 burgers

Number Of Ingredients 11

1 1/3 pounds ground sirloin
1 tablespoon Worcestershire
A handful chopped flat leaf parsley
1 shallot or boiling onion, minced
1/2 pound crumbled blue cheese
Extra-virgin olive oil, for drizzling
Steak seasoning, or, coarse salt and black pepper
4 crusty rolls, split
Romaine lettuce leaves
Vine ripe tomato slices
Blue cheese dressing (homemade or store bought)

Steps:

  • Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
  • Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
  • Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

BLUE MOON BURGERS



Blue Moon Burgers image

mmmmmmmmm Comfort food. We love the Blue Moon Burgers at a local diner. But after finding a deep-fried fly in my french fries, I refuse to go back!! We prefer our burger patties with no "fillers," just the beef and the toppings.

Provided by Lightly Toasted

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
4 large toasted hamburger buns
4 ounces crumbled blue cheese
4 ounces softened cream cheese
4 slices monterey jack cheese
mayonnaise
shaved onion (i prefer bermuda)
lettuce
tomatoes

Steps:

  • Combine blue cheese and cream cheese and beat well.
  • Set aside to give the flavors time to meld.
  • Form the ground beef into 4 patties.
  • Salt and pepper, if desired, and cook as desired (we grill EVERYTHING in Arizona!).
  • When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger.
  • Top with a slice of jack cheese.
  • Spread mayo on toasted buns.
  • When jack cheese is somewhat"gooey," place burgers on buns.
  • Add remaining toppings.
  • Don't use ketchup!
  • Ketchup and blue cheese do NOT go together!

OPEN-FACE BLUE MOON BURGERS WITH 'SHROOMS



Open-Face Blue Moon Burgers with 'Shrooms image

Categories     Bread     Sauce     Chicken     Side     Simmer

Yield 4 servings

Number Of Ingredients 18

2 pounds ground sirloin
1 tablespoon Worcestershire sauce (eyeball it)
1 shallot, finely chopped
Salt and black pepper
2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
2 tablespoons unsalted butter
1/2 pound button mushrooms, trimmed and thinly sliced
1/2 pound cremini mushrooms, trimmed and thinly sliced
1/2 small onion, finely chopped
2 large garlic cloves, chopped
1/2 cup chicken stock
1/4 cup fresh flat-leaf parsley, chopped, a generous handful
4 thick slices country-style crusty bread
10 fresh basil leaves, about 1/2 cup
1 small bunch arugula, washed and thick stems removed
1 red beefsteak tomato, cut into 4 thick slices
1 yellow beefsteak tomato, cut into 4 thick slices
4 ounces good-quality blue cheese, crumbled

Steps:

  • In a mixing bowl, combine the ground sirloin, Worcestershire sauce, and chopped shallot. Mix thoroughly. Score the meat with your hand, marking 4 equal portions. Form each portion into a large 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Season the patties liberally with some salt and pepper and then drizzle the patties with a little EVOO and place in the hot skillet. Cook for 5 to 6 minutes per side, or until the patties are firm to the touch and cooked through.
  • Preheat the broiler.
  • While the burgers are cooking, preheat a second large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan, and the butter. Add the mushrooms to the skillet and spread them out in an even layer, resisting the temptation to stir for a few minutes to let the mushrooms start to brown. Once brown, go ahead and stir, continuing to cook for 2 minutes, then add the onions and garlic and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the chicken stock, bring it up to a bubble, and simmer for about 2 minutes. Add the parsley and stir to combine; taste and adjust the seasoning with salt and pepper.
  • While the burgers and the mushrooms are working, toast the bread slices under the broiler until they are golden on both sides.
  • Coarsely chop the basil and arugula.
  • Place a piece of toast on each serving plate. Top each piece of toast with 1 slice of red tomato and 1 slice of yellow tomato and season the tomatoes with a little salt and pepper. Sprinkle the tomatoes with the arugula-basil mixture and put a cooked burger on top of that. Add the blue cheese crumbles of the mushrooms, stir to combine, and top each burger with the mushroom-blue mixture. Grab a fork and a knife and dig in.

BLUE MOON BURGERS



Blue Moon Burgers image

The tangy cream cheese - blue cheese mixture is a perfect compliment to the smoky bacon that tops this burger.

Provided by Leslie Standerfer

Categories     Burgers

Time 20m

Number Of Ingredients 10

1 lb lean ground beef
4 large hamburger buns, toasted
4 oz blue cheese
4 oz cream cheese, room temperature
8 slice bacon
4 slice monterey jack cheese
mayonnaise
red onion
lettuce leaves
tomato

Steps:

  • 1. Mix softened cream cheese and blue cheese together, beating or mashing together with a fork, until blended. Set aside to give the flavors time to meld.
  • 2. Season ground beef with salt and pepper or your choice of seasonings, form into 4 patties. Fry the slices of bacon until crisp, drain (I often fry my bacon on the grill with my hamburger patties). Grill the burgers until done. Spread mayo onto the toasted buns.
  • 3. Just before removing the patties from the grill, top each patty with approximately 1/4 of the cream/blue cheese mixture, then place a slice of monterey jack cheese over the cheese mixture. As soon as the jack cheese starts to become gooey, remove the patties from the grill and place onto the buns. Top with bacon slices, lettuce, onions and tomatoes.
  • 4. DO NOT USE KETCHUP! Ketchup and blue cheese DO NOT go together!

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