Pauls Valley, OK, Pauls Valley Democrat

BBQ My Way

February 22, 2011

Blue Cheese burger is the best

In my neck of the woods, things started warming up this week. Being a seasoned (meaning getting old) individual, I also know the pattern. You get this blast of spring-like weather only to be shocked into

wintery submission by a late season storm.

Regardless, it drove me to fire up the charcoal grill, so as far as I am concerned, the grilling and barbecue season has officially been launched.

Today's column doesn't deal with barbecue. Instead, it covers one of the most basic of all grilled foods, the hamburger. But, we put a twist on it with a bleu cheese spread that will absolutely rock your world.  The main downfall to preparing this burger is that all grilled burgers for the remainder of the grilling season will be compared to it, and that's a problem.

Some basics on burgers. First, get some good ground chuck. Go to your butcher or your supermarket and buy ground beef that is 80 percent lean and 20 percent fat. Don't get all health freaky when buying ground beef for burgers. The fat holds the burger together and provides moistness and flavor.

Indulge a little.

When making your patties, form a ball the size of a baseball, then begin flattening. Make sure the middle of the patty is thinner than the outside of the patty. That's a little secret. It will prevent your hamburger from mounding up into a poorly shaped meat ball during the grilling process.

With this bleu cheese burger the flavor comes from the spread, so all you need is kosher salt and freshly cracked black pepper on both sides of the patty to season the beef. Allow the patties to come to room

temperature (very important) and then it's time to throw them on the grill.

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BBQ My Way
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