Blue Cheese Apple Angus Burgers
This is a remake of a dish I had at Baja Brewing in Cabo San Lucas. After a trip to Mexico, I found myself craving this dish, so I attempted to recreate it and was quite pleased with the results. The blue cheese and apple slices complement each other well; this is a unique dish with distinct flavors.
This is a remake of a dish I had at Baja Brewing in Cabo San Lucas. After a trip to Mexico, I found myself craving this dish, so I attempted to recreate it and was quite pleased with the results. The blue cheese and apple slices complement each other well; this is a unique dish with distinct flavors.
- Carbohydrate 14.79630261104 g
- Cholesterol 0.68 mg
- Fat 0.7184980924 g
- Fiber 2.86438866822057 g
- Protein 0.85155160656 g
- Saturated Fat 0.191285732936 g
- Serving Size 1 1 Serving (156g)
- Sodium 12.07495231 mg
- Sugar 11.9319139428194 g
- Trans Fat 0.158985446796 g
- Calories 62 calories
Step-by-step
- Start by chopping onion into somewhat small chunks, sauté them for 30 minutes or so on low heat until onions become slightly brown and become noticeably smaller in size.
- After you start the onions I like to start my bacon.
- Try it in the oven on a baking sheet lined with aluminum foil, put the bacon in a cold oven then turn it to 400, watch the bacon For 15-20 minutes or so until bacon becomes brown and looks crispy( remember it will cook slightly after you take it out of the oven ).
- Next combine ground beef, cooked onions, breadcrumbs ( I use Breton crackers) and crumbled bacon ( I like to save some of the bacon grease and add it to the burger mix for that extra kick) and form 4 burgers to appropriate size I like to make rather larger burgers.
- I grill my burgers on medium-high heat on a propane barbecue for roughly 4-5 minutes per side to desired minimum endpoint ( ground beef is recommended to be cooked to a minimum 160degF internal temperature to be considered safe) .
- Once done I place the burgers on a baking dish topping them with a nice coat of blue cheese as well as halved grape tomatoes and broil them on high heat until the blue cheese begins to melt.
- Next butter an onion bun and broil until lightly browned, add desired condiments.
- Add apple slices to form the base of the burger top the apple slices with the burger and voila!
Ground meat demands careful temperature control to avoid dangerous pathogens while maintaining juiciness. Cooking ground beef to 160 degrees Fahrenheit ensures safety, but high heat easily dries out lean proteins. Incorporating rendered fat directly into the beef mixture restores moisture lost during grilling.
The Evolution of Fruit and Beef Combinations
Fruit pairings with savory meats date back centuries in European culinary traditions. Medieval kitchens frequently combined tart apples and aged cheeses to balance rich proteins. Tart Granny Smith varieties offer the exact acidity needed to cut through pungent Danish blue cheese. Baking bacon in a cold oven set to 400 degrees Fahrenheit renders fat evenly without burning the strips. Sautéing onions slowly for thirty minutes caramelizes natural sugars completely before mixing them into the patties.- Overcooking the beef on the grill dries out the interior rapidly, so monitor internal temperatures carefully.
- Slicing apples too thickly prevents the burger from resting stably on the bun.
- Broiling the cheese requires constant attention to prevent scorching the delicate blue molds.
