Backyard Blues Burger

Grilled burgers are a staple in the summer, but they can get a little boring. To help you mix it up a bit, we created our Recipes for Best-Dressed Burgers cookbook which includes 20 recipes for the juciest, best-dressed burgers around. We also hosted a contest on Facebook recently in hopes of getting some of your unique burger ideas. The winning “Seasoned Merlot Burger” was featured in one of last weeks posts, but we thought we’d give you a bonus and feature one more recipe from the contest. Angela’s “Backyard Blues Recipe” seemed so tasty, we just had to share. With all these fabulous new ideas, no one should ever suffer from “boring burger syndrome” again. Enjoy!

Backyard Blues Burger

by Angela A.

• 1 Tbsp. Garlic Garlic™
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 Tbsp. Bacon Bacon™
• 2-3 Tbsp. bleu cheese crumbles
• 4 premade ground beef patties
• Everyday Grillin’™ Seasoning to taste
• 4 hamburger buns

Sprinkle both sides of the beef patties with Everyday Grillin’ Seasoning. Place on the grill and cook to desired temperature. Mix together Garlic Garlic, mayonnaise, sour cream, Bacon Bacon and bleu cheese crumbles. When burgers are nearly done, spread ¼ of your garlic bleu cheese mixture on each burger. Move burgers to the highest grill rack and continue cooking with the lid closed for an additional 5 minutes or until the spread is warm and bubbly. Remove from the grill and place each burger on a bun. Makes 4 servings.

Tips:

• Angela’s original recipe calls for pre-packaged mushrooms and onions. To replicate, simply slice the desired amount of each and toss them in a bit of Roasted Garlic Infused Oil until they’re thinly coated. Place mushrooms and onions in a foil pack and grill while the burgers are cooking. Top each prepared burger with the cooked mushrooms and onions.
• Prepare Garlic Garlic dip as directed on the shaker jar (double of what is listed in the recipe above) a couple hours ahead of time to let the flavors fully develop. Divide the prepared Garlic Garlic dip in half and add the additional ingredients needed to make the spread. Use the other half for dipping fries, veggies or chips to eat with your burgers.

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