Blue Burger with a Parmesan Oregano Bun

If anybody remembers my grilled blue cheese pizza, then this burger may sound familiar. I’ve had such rave reviews of the pizza that I thought I would adapt those pizza toppings to a burger. And I gotta say, I think the burger is better.

Quite simply, I took a 100% all-beef patty, seasoned with veal bouillon, seared it to perfection with melted provolone and a slice of prosciutto. Then I toasted a buttered Parmesan oregano bun. From there, I layered a generous serving of balsamic glazed onion, then the thick patty, three thin dill pickle slices, a thick cut tomato, a small handful of arugula and finally generous dollop of chunky blue cheese sauce and topped with the burger bun.

In my own opinion, I thought this burger worked best as sliders, but I’m sure creating a behemoth won’t ignite any complaints. Next time you’re looking for a new burger (other than the standard bacon cheeseburger), give this one a go.

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Parmesan Oregano Burger Buns

  • Servings: 12 Regular size buns
  • Difficulty: Intermediate
  • Print

Starter:

  • 250mL water
  • 250mL flour
  • 2 tsp yeast

For the starter: combine flour, yeast, and water. Mix well and let stand in refrigerator overnight.

Buns:

  • Starter
  • 750g flour
  • 225g prepared whipped potato
  • 320mL warm water
  • 1 tbsp egg replacer
  • 1 tbsp gluten flour
  • 3 tbsp light syrup
  • 2 tsp baking powder
  • 1½ tsp salt
  • Egg wash
  • Grated Parmesan, for garnish
  • Dried oregano, for garnish

1. In a bowl, combine flour, egg replacer, gluten, baking powder, and salt. Set aside.

2. In a stand mixer, combine water, syrup, whipped potatoes, and starter. Mix just to blend. Now slowly add all the dry ingredients. Knead by machine for 7 minutes on medium speed. Place the sticky dough in a clean flour-dusted bowl and let rise for 2 hrs.

3. Punch dough down, and turn out onto an oiled work surface. Divide the dough into 12 large burger buns or 18-24 sliders.

4. Shape into balls while kneading the dough toward the center of the ball. Turn seam-side down on a parchment covered baking sheet and let rise for 45mins.

5. Brush with egg wash and sprinkle with grated Parmesan cheese and oregano. Bake at 220°C for 10-12 mins, for sliders. About 7 minutes more regular size. Let cool before slicing.

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Chunky Blue Cheese Sauce

  • Servings: Makes 500mL
  • Difficulty: Easy
  • Print

  • 200mL mayonnaise
  • 200mL sour cream
  • 1 tsp sea salt
  • 1 tsp parsley
  • ½ tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp sugar
  • 1/4 tsp dill
  • 1/4 tsp thyme
  • 85g blue cheese

Mix all the ingredients together, EXCEPT the blue cheese. Then, crumble the blue cheese into the sauce and crush with a fork until just slightly chunky. Cover and chill for at least1 hour.

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Balsamic Glazed Onion

  • Difficulty: Easy
  • Print

  • 2 large red onion, thinly sliced
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp butter
  • ½ tsp thyme
  • ½ tsp salt

In a hot skillet, heat the olive oil and toss in the onions. Stir for a minute or two. Add the balsamic vinegar and reduce heat to low. Add the butter, thyme and salt and let simmer for 15-20mins.

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6 thoughts on “Blue Burger with a Parmesan Oregano Bun

  1. I love a blackened blue burger and this is very similar. I am the only one in my family who likes blue cheese. You had me with the buns. Don’t you just love trying to take pictures of burgers. Yours turned out great. I’m never happy with mine.

    Liked by 1 person

    1. Thanks! Yeah, photographing burgers is a tricky thing. I’m never completely satisfied, but that’s because I’m usually in a hurry so I can eat it while it’s still hot and juicy. The blackened burger idea sounds really good!!😋👍

      Liked by 1 person

      1. Yeah that is usually the case with lots of my recipes.. The blackened blue burger usually is a beef patty seasoned with blackened seasoning. Grilled med rare. topped with grilled onions, blue cheese, bacon and mayo. Pretty good.

        Like

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