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Kohakuho on
This is a burger I’ve been working on bringing to fruition for a while.
It occurred to me that I had never seen a black and bleu burger with au poivre sauce before, and the pairing made too much sense to not go for it.
The bun is brioche toasted in beef tallow.
The greens are arugula, the peppery flavor lending itself naturally to the burger concept.
The patty is a half pound blend of chuck, sirloin, and dry aged ribeye. Ribeye isn’t necessarily a great cut for burgers, but I wanted to work that dry aged flavor into the grind. I thought doing this burger as a steakhouse style over my normal preference for thin diner style patties worked very well. The patties were fried in cast iron, basted with butter, then spent some time in the oven to melt my bleu cheese “product.”
I prefer American cheese on burgers for flavor, textural, and structural reasons. It does a good job of “gripping other toppings to hold things in place as the burger gets eaten. In this case I made a bleu cheese “product” by combining a half tsp of baking soda with a quarter cup of lemon juice in a saucepan. After the combination stopped reacting I added my cheese and a half cup of milk then I just cooked on a reduced heat until I reached my desired consistency. This ended up working exactly how I wanted it to. It had the rich creaminess of American cheese, but with just the right amount of bleu cheese funk.
On top of the patty are crispy fried shallots. They were coated in a mixture of corn starch, paprika, and garlic powder. Then they were fried until golden and crispy. After frying they were salted. The shallots and arugula added a nice textural contrast and added just the right amount of flavor.
A simple brandy au poivre sauce was the condiment, and it really, really works well with the bleu cheese.
I’m very pleased with how this concept turned out.
Responsible_Rain_102 on
❤️
renener on
Sounds delicious! Also, perfect color on those fries.
rogerm3xico on
That dude’s just waiting for you to turn around for a second.
5 Comments
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This is a burger I’ve been working on bringing to fruition for a while.
It occurred to me that I had never seen a black and bleu burger with au poivre sauce before, and the pairing made too much sense to not go for it.
The bun is brioche toasted in beef tallow.
The greens are arugula, the peppery flavor lending itself naturally to the burger concept.
The patty is a half pound blend of chuck, sirloin, and dry aged ribeye. Ribeye isn’t necessarily a great cut for burgers, but I wanted to work that dry aged flavor into the grind. I thought doing this burger as a steakhouse style over my normal preference for thin diner style patties worked very well. The patties were fried in cast iron, basted with butter, then spent some time in the oven to melt my bleu cheese “product.”
I prefer American cheese on burgers for flavor, textural, and structural reasons. It does a good job of “gripping other toppings to hold things in place as the burger gets eaten. In this case I made a bleu cheese “product” by combining a half tsp of baking soda with a quarter cup of lemon juice in a saucepan. After the combination stopped reacting I added my cheese and a half cup of milk then I just cooked on a reduced heat until I reached my desired consistency. This ended up working exactly how I wanted it to. It had the rich creaminess of American cheese, but with just the right amount of bleu cheese funk.
On top of the patty are crispy fried shallots. They were coated in a mixture of corn starch, paprika, and garlic powder. Then they were fried until golden and crispy. After frying they were salted. The shallots and arugula added a nice textural contrast and added just the right amount of flavor.
A simple brandy au poivre sauce was the condiment, and it really, really works well with the bleu cheese.
I’m very pleased with how this concept turned out.
❤️
Sounds delicious! Also, perfect color on those fries.
That dude’s just waiting for you to turn around for a second.