Based on the recipe that April Bloomfield is famous for at her New York City gastropub The Spotted Pig, this juicy burger is simply topped with melted blue cheese.
Slideshow: More Burger Recipes
6 ounces ground fatty brisket (see Note)
6 ounces ground short rib
6 ounces ground bottom round
6 ounces ground chuck
8 ounces Roquefort cheese, crumbled
4 hamburger buns, split and toasted
How to Make It
In a bowl, combine the ground meats, mixing gently with your hands. Divide the meat into 4 pieces and gently shape each into a 3/4-inch-thick patty. Set the burgers on a baking sheet, cover with plastic wrap and refrigerate until firm, at least 2 hours.
Light a grill or preheat a grill pan. Generously season the burgers on both sides with salt. Grill over high heat until browned outside and medium-rare within, about 3 minutes per side. Transfer to a rack and top each with 2 ounces of the crumbled Roquefort. Let rest for 3 minutes then transfer to the toasted buns and serve.
Ground skirt steak can replace the ground brisket, the ground short rib or both.
Tenuta delle Terre Nere Etna Rosso.
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