Wednesday, May 30, 2012

Double-Pork, Double-Cheese Burgers

With a moniker with all the doubles, this burger was not as amazing as one would think.  Not bad mind you, but it didn't make want to, as they say in the colorful vernacular of the south, "slap your mama!"  I have to say, while I am trying to make every recipe exactly following instructions, (for learning the process and giving me a starting place to work on the recipe for my family's tastes) I am really getting tired of a recipe for four burgers calling for a pound and a half of meat!  These burgers were monsters! I would never make larger than 1/4 pound burger for myself.  Often when I make burgers of my own creation, I make the pound in to different size burgers based on the person. (think like papa bear, mama bear and baby bear) The absolute best thing about these burgers was the Camembert!  I love Camembert, but it is just amazing on a burger.  It melts in to almost a sauce.  It was also perfect in that it mellowed the Gorgonzola. 

Double-Pork, Double-Cheese Burgers

1/2 c  finely chopped bacon
1 1/2 lb ground pork
1    large garlic clove,minced
2 t  finely chopped thyme
1 t  kosher salt
1/2 t  freshly ground pepper
4  1/2-inch-thick red onion slices
Olive oil,for drizzling
4    hamburger buns or ciabatta rolls
2 T  unsalted butter,melted
6    ounces Camembert,cut into eight 1/3-inch-thick slices
2    ounces Gorgonzola cheese cut into four 1/3-inch-thick slices
 Arugula and 4 tomato slices
1. In a skillet, cook the bacon over moderate heat, stirring until
cooked through, about 3 minutes. Transfer the bacon to paper towels to
drain and let cool. In a large bowl, mix the bacon with the ground pork,
garlic, thyme, salt and pepper. Shape into four 1-inch-thick patties.
2. Light a grill. Drizzle the onion slices with olive oil and grill
over moderately high heat until lightly charred, about 2 minutes per
side. Transfer to a platter. Brush the cut sides of the buns with the
melted butter and grill, cut sides down, until toasted, about 1 minute.
Turn and grill for 30 seconds longer. Transfer the buns to the platter.
3. Grill the burgers until charred outside and cooked through, about 5
minutes per side. Arrange 2 Camembert slices and a Gorgonzola slice on
each burger and cook until the cheese is melted, 1 minute.
4. On the bottom halves of the buns, layer the arugula, tomato,
burgers and grilled onion. Close the burgers and serve.
Make Ahead The burgers can be refrigerated overnight. Bring to room
temperature before grilling.

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