food52 spirit week

This blue cheese burger recipe makes a single portion, but it&#39;s easy to scale up. Whatever you do, slather on the blue cheese mayo—it&#39;s what burgers want.

Blue Cheese Burger

mayonnaise

strong blue cheese,

red wine vinegar

rosemary

garlic powder

kosher salt

granulated sugar

black pepper,

beef brisket (or your favorite burger meat)

white onion, grated

Worcestershire sauce

rosemary,

cinnamon

cumin

Grapeseed oil,

arugula

brioche bun, sliced in half and toasted

French fries or potato chips,

In a small bowl, mix the mayonnaise, cheese, vinegar, rosemary, garlic powder, salt, sugar, and pepper. If not using right away, keep in an airtight container in the fridge (the rosemary flavor will become more pronounced as it sits, which I love).

For the blue cheese & rosemary mayo:

In a small bowl, gently mix the beef, onion, Worcestershire, rosemary, cinnamon, cumin, salt, and pepper until just combined (I use my fingers). Form into a single patty, about the size of your burger bun, making sure to press a shallow indentation in the center so it stays flat when you sear it.

Brush the patty with some oil and place onto a hot griddle or small frying pan. Cook for 3 minutes on one side, then turn and continue to cook for about 2 minutes more (an instant-read thermometer should register 145°F for medium-rare and 160°F for medium). Let rest for about 5 minutes.

To assemble, arrange a healthy pile of arugula on the bottom bun, then the warm patty (which will wilt the lettuce slightly), followed by the top bun, which should be smeared generously with the blue cheese mayo.

Eat with french fries or potato chips and a cold beer.

For the burgers:

This Magical Coffee recipe was inspired by a drink I love at a local café.  Is it magic because it tastes amazing, or because it’s so simple to make? both!

Magical Coffee

water

coffee

dark brown sugar

Ice,

milk

In a quart jar, stir the water, coffee, brown sugar, and cinnamon. Cover and refrigerate overnight.

Coffee Base

Pour the coffee base through a fine-mesh sieve or strainer into a medium bowl, then strain back into the jar for easy storage.

For each drink:  Fill a tall glass halfway with ice. Pour in the coffee until the glass is about three-quarters full. Add the creamer or milk to taste.

Die of happiness.

Assembly

https://cdn.jwplayer.com/videos/36LcCIpF.mp4

This recipe is inspired by an appetizer dish offered at the Ecco restaurant in Atlanta, GA. I work for Fifth Group Restaurants (owners of Ecco) and (with the help of Ecco's culinary team), we have pared this recipe down for the home cook to enjoy. This delicious appetizer combines the distinct flavors of honey, goat cheese, and cracked black pepper. 

Goat Cheese Beignets

all-purpose flour, divided

baking powder

kosher salt, divided

honey, divided

cold soda water

black pepper

goat cheese, cold (the dryer the better, we

canola oil, for frying (up to 8 cups as needed)

To make the batter, sift 2 cups all-purpose flour and baking powder into a large mixing bowl. Stir in 1 teaspoon kosher salt and 2 tablespoons honey. Whisk in the soda water until the batter is smooth. Keep refrigerated until ready to use—the batter needs to stay as cold as possible until ready to fry.

The prepare the seasoned flour, combine the remaining 1 cup all-purpose flour, ½ teaspoon kosher salt, and finely ground black pepper in a shallow bowl or plate. Set aside.

Roll the goat cheese into 16 (½-ounce) balls. Refrigerate for 30 minutes.

In a heavy-bottomed pot or deep fryer, heat the canola oil to 375°F. Roll the chilled goat cheese balls in the seasoned flour. Shake off any excess flour, then roll the balls into the batter a few at a time, making sure to fully cover the cheese ball. Remove them one or two at a time and carefully drop them into the oil, using a slotted spoon to move them around so they don’t stick to each other or the pot. Cook until golden brown, about 45 seconds to 1 minute. Using a slotted spoon or strainer, carefully remove the goat cheese from the fryer and drain on a cooling rack or paper towel-lined plate.

Place the fried goat cheese into a warm bowl. Drizzle with the remaining 2 tablespoons of honey and coarsely ground black pepper. Serve immediately.

Top 3 food52 spirit week recipes from across the web

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Blue Cheese Burger

Magical Coffee

Goat Cheese Beignets

Top 3 food52 spirit week recipes from across the web

The most viewed food52 spirit week recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blue Cheese Burger

Magical Coffee

Goat Cheese Beignets

The most viewed food52 spirit week recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine