Finally summer in Seattle has arrived. And what better way to welcome stunning summer weather in than with a juicy, mouthwatering, tongue tantalizing, burger hot from the grill.
I’ve cooked up a fantastic recipe for Backyard Blue Cheese-Stuffed Burgers on homemade Golden Garlic Buns with juicy heirloom tomatoes and peppery fresh arugula. Making your own buns is work, I won’t lie, but they are absolutely will impress any patty connoisseur. (You can also make a large batch and freeze some for later.)
And you must check out my friend Scott’s Surdyke’s favorite recipe for his ” Rock The World Brugers”. He found this recipe on epicurious.com. His version uses organic beef from Misty Island Farms, and Andouille Sausage from Uli’s in Pike Place (3 parts beef to 1part sausage) and adds chopped pecans to the mix. Then tops them with watercress, spicy mayo and pickled okra… Yum!
I hope you try the following recipe for your next alfresco get together…..
Backyard Blue Cheese-Stuffed Burgers
on Garlic Buns with Heirloom Tomatoes
Makes 6 half-pound burgers
burgers
3 lbs. lean ground beef
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
4 teaspoons Worcestershire sauce
1 tablespoon chopped garlic
4 ounces blue cheese
Horseradish Spread
1/2 cup high-quality mayonnaise
1 tablespoon creamed horseradish
2 teaspoons grainy mustard
thick-sliced, heirloom tomatoes
fresh arugula or lettuce
6 each homemade Golden Garlic Buns (recipe follows )
or substitute 6 high quality hamburger buns spread with garlic butter
Mix meat, salt, pepper, soy sauce, Worcestershire and garlic until thoroughly combined. Shape beef into 12 equal patties, about 5 inches in diameter.
Divide cheese into 6 pieces and press into 2-inch diameter patties. Lay cheese pieces in centers of 6 of the beef patties. Place remaining beef patties over cheese and seal edges of beef patties together thoroughly, making sure they are well pressed together.
To grill: Heat charcoal or gas grill until very hot. Set patties apart on grill, turning when first side is browned. Cook to desired doneness, about 4 minutes per side depending on your heat.
While burgers are gilling, mix together the horseradish ingredients together and set aside.
Split buns and toast lightly. Place burgers on buns and serve with tomato slices, arugula or lettuce leaves and a dollop of horseradish spread as desired.
Copyright 2002 Kathy Casey Cooks Favorites by Kathy Casey
Golden Garlic Buns – This recipe is easily doubled!
Makes 6 buns
1/2 cup milk
1 tablespoon olive oil
2 tablespoon sugar
1/3 cup warm water (90 to 110 degrees F.)
1 package dry yeast
2 eggs
3 cups all-purpose flour
3/4 teaspoon salt
1 tablespoons garlic, minced
Kosher salt for sprinkling
In a small bowl stir together the milk olive oil, sugar warm water and yeast. Stir to dissolve yeast and let sit about 10 minutes, the pour into a large mixer bowl.
Whisk the eggs in a small bowl and add all but 1 Tbsp. to the liquid ingredients, reserving the extra for brushing the bun tops. Mix in flour, salt and garlic with paddle attachment until incorporated and then change to a dough hook on medium speed for about 3-4 minutes, as needed, top make a smooth, moist dough. Place in a large greased bowl, cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
Punch down and divide dough into 6 pieces. Roll into balls and let rest 10 minutes, covered with a towel. With a well floured rolling pin, roll balls into 4-inch rounds. Place on a greased baking sheet. Cover lightly with a towel and let rise until almost doubled.
Meanwhile, preheat oven to 350 degrees F.
In a small bowl whisk remaining egg together with 1/2 Tbsp. water. Brush the tops of the buns lightly with egg wash and place in oven. When light browning begins to take place, remove buns from oven and very quickly repeat egg wash, sprinkle lightly with kosher salt and place in the oven.
Bake about 15 ot 20 , minutes, or until golden brown. Cool buns on a rack.
Copyright 2002 Kathy Casey Cooks Favorites by Kathy Casey
