I love a good burger. There is something about a juicy, delicious burger that just screams summer nights to me. The smell of grilled meat is just as nostalgic to me, as the smell of fresh cut grass. You just simply can’t beat a burger that is done right!
The “B” Hive burger is inspired by some of my favorite burger toppings all rolled into a perfect sandwich, blackened spices, bleu cheese, bourbon, bacon and of course beef. Throw in caramelized onions and I’m telling you, this burger will change your life.
The “B” Hive Burger
Serves: 3-4 Prep Time: 5 minutes Cook Time: 20 minutes
1 Lbs Ground Chuck (80/20)
½ Tsp Salt
½ Tsp Pepper
½ Tsp Onion Powder
½ Tsp Garlic Powder
1 Tbsp Bourbon
2 Tbsps Blackened spices
2 Strips Crispy Bacon (per burger)
1 Onion sliced into rings
Heat the grill up to high. Get those grill plates searing hot. Combine beef, salt, pepper, onion powder, garlic powder and bourbon. Use your hands and get in there, get messy. It’s worth it. Depending on how big of a burger you want, divide the mixture into fourths, thirds or halves. I like uniformity when I grill burgers so that they cook at the same speed. I use a measuring cup to portion out the beef. Here is a little breakdown. 1lbs of beef is 16 oz. If I want to make quarter pounders (fourths) I use a ½ cup (4 oz) measuring cup to get four equal portions. If I want big half pound burgers, I use a 1 cup (8 oz) measuring cup. With uniformed portions, form the beef into a patty about the same width as your bun. Season liberally on both sides with blackened spices.
In a skillet cook your bacon. I like medium high heat and tongs to make turning easier. Once the bacon is nice and crisp (soft bacon is a sin), remove it from the skillet. Add your onions to all that delicious bacon grease. After a couple of minutes reduce the heat to medium low and stir occasionally. You want the onions to caramelize. Lower, constant heat for this. Add a pinch or two of salt to help draw out all the moisture. Continue stirring every few minutes until the onions are a nice caramel brown color.
Meanwhile, put the burgers on the grill, hopefully you heard a sear sound, close the lid and reduce the heat to medium low. Don’t touch them. It’s really tempting to flip and turn burgers every couple of minutes, but it will dry out the burger, leave you with unevenly cooked meat, and you’ll miss out on the great flavor and texture of grill marks. Cook 5 minutes, open the grill flip one time, (hopefully you heard the sear sound), place your buns on the grill away from direct heat, close the lid and leave it alone. Don’t turn the burgers, don’t move them, leave them. After 5 minutes (or so depending on the thickness of your burger) remove from the grill.
Assemble your burger. Add mayo or your favorite condiment to the bottom grill toasted bun. Add the perfectly cooked burger, top with crispy bacon, caramelized onions, and a generous portion of bleu cheese. There you have it, the blackened bourbon beef bacon bleu cheese burger, or as I call it, the “B” Hive. Enjoy.
I recommend you serve this dish with potato wedges!!