HODAD'S BLUE JAY BURGER
Steps:
- For the Hodad's blue cheese sauce: Combine blue cheese, mayo and buttermilk in a bowl until well mixed.
- For the Hodad's blue jay burger: Cook the onion rings on a griddle until caramelized. Set aside.
- Sprinkle both sides of the beef patty with the seasoned salt. Sear on hot griddle until browned and cooked through, 3 to 4 minutes on each side. Add the cheese and let melt.
- Toast top and bottom of bun on the griddle until golden brown.
- Add mayo, mustard and ketchup to bun bottom, then add pickle chips, tomato and lettuce.
- Top with beef patty, then with Bacon Patty and 1/3 cup Hodad's blue cheese sauce, grilled onions and toasted bun top.
- Place bacon in a large pot and cover with 2 quarts water. Bring to a boil and cook until the bacon fat renders, about 45 minutes.
- Place a 4-ounce serving of bacon on a hot flat-top grill or griddle and weigh down. Cook, flipping occasionally, until both sides are crispy. Repeat with remaining bacon.
THE VORTEX BLUE 'SHROOM BURGER
Steps:
- Form the ground sirloin into 4 (8-ounce) patties. Over an open-flame, grill each burger to desired temperature. While the patties are grilling, cook bacon until desired crispness, and set aside.
- Butter both sides of each bun and grill until toasted. On each of the 4 bottom buns, place the burger, followed by the blue cheese spread, mushrooms, and bacon, in that order. On each of the top 4 buns, place the lettuce, tomato and red onion, in that order. Top with any additional condiments desired, sandwich the 2 sides, and serve.
- Combine both ingredients in a bowl and refrigerate for 2 hours prior to use.
- Melt butter in a large saute pan over medium heat. Add garlic and mushrooms and saute until tender. Add wine and simmer for 1 minute or until almost evaporated. Remove from heat and set aside until ready to use.
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