VioletHeather's Notes:
Expand3/4 cups Stilton cheese, crumbled Ask a question about this ingredient
1/4 cup mayonnaise Ask a question about this ingredient
2 tablespoons Dijon mustard Ask a question about this ingredient
1 tablespoon sherry vinegar Ask a question about this ingredient
18 pieces thick cut pepper bacon Ask a question about this ingredient
2/3 cups packed light brown sugar Ask a question about this ingredient
2 pounds ground chuck Ask a question about this ingredient
1 small sweet onion, grated Ask a question about this ingredient
2 tablespoons chopped fresh rosemary Ask a question about this ingredient
1 tablespoon grated garlic Ask a question about this ingredient
1 tablespoon Worcestershire sauce Ask a question about this ingredient
2 teaspoons kosher salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
1/2 teaspoon allspice Ask a question about this ingredient
2 firm pears, thinly sliced Ask a question about this ingredient
3 cups washed arugula, gently torn Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
6 Brioche buns, split horizontally Ask a question about this ingredient
Make a medium/hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
Ask a question about this stepTo make the Creamy Stilton Spread, mix the Stilton, mayonnaise, mustard, and vinegar in a small bowl until well combined. Refrigerate until serving.
Ask a question about this stepTo make the brown sugar bacon, place the bacon in a large skillet on top of the middle of the grill. Turn the bacon once the bottom is crisp, about 4 minutes. Cook on this side for about three minutes, until almost completely crisp. Sprinkle the bacon with the brown sugar, turning to coat evenly. Cook until the sugar has melted and bacon is glazed on both sides, about two minutes. Remove bacon to a plate. Cover and set aside.
Ask a question about this stepTo make the patties, add the beef, onion, rosemary, garlic, Worcestershire sauce, salt, pepper, and allspice to a medium bowl. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the Kaiser rolls. Refrigerate until grilling.
Ask a question about this stepTo grill the patties, brush the grill rack with oil. Place patties on the rack, cover and grill approximately 4 minutes, until golden brown on the bottom. Turn the patties gently, and grill an additional 3-4 minutes, or until meat reaches an internal temperature of 165 degrees on an instant-read thermometer. Remove from the grill and let rest tented with foil, about three minutes.
Ask a question about this stepWhile the patties rest, place the brioche buns, cut side down on the grill and toast lightly, about 2 minutes.
Ask a question about this stepTo assemble the burgers, thinly spread all bun tops and bottoms with Creamy Stilton Spread, evenly divide pear slices and arugula and place on top of roll bottoms, and top with patties. Top each patty with three slices of Brown Sugar Bacon. Add the bun tops and serve.
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
