‘If I’m going to eat a burger…’

It’s going to be this one.

If you haven’t figured out by now, I have a sweet tooth. Scratch that – I have sweet TEETH. It’s a bit of a problem if not properly balanced out with extreme healthy eating when it comes to my meals. I have to admit – I am quite disciplined. Extremely healthy breakfasts (aside from the sticky buns), almost always a salad for lunch, and a homemade dinner where I can control the quality/quantity of ingredients. Not bad.

But then I have moments where I just HAVE to have a burger. Since it’s rare it better be amazing. I’m not going to waste the opportunity on driving through Culvers. No way. I’m making my own brie/blue-rugala burgers.

What on earth are those? Well, they are a combination of a few things: 1. Rachael Ray’s original recipe titled ‘Blue-rugala Burgers’ and 2. M’s refusel to grow up and join the adult world’s absolute LOVE of blue cheese so we need to purchase TWO excellent gourmet cheeses, blue and brie. Way to keep the grocery costs down M.

But wait! The burgers don’t stop at the cheeses. The meat is flavored perfectly, there are slowly caramelized onions with spicy dijon mustard and brown sugar, and to top it all off, peppery arugula to sit on top. Or, as my editor’s husband would say ‘salad that tastes like dirt.’ Honestly – why am I dining with these people? Catherine – let’s go out.

Blue/Brie-rugala Burgers
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  1. 1 1/2 lbs ground sirloin
  2. 3 cloves garlic, mined
  3. 3 TBS worchestershire
  4. Handful of parsley, chopped
  5. 2 onions, sliced
  6. 2 TBS olive oil
  7. 2 TBS butter
  8. salt & pepper
  9. splash of water
  10. 1 TBS light brown sugar
  11. 2 TBS spicy dijon mustard
  12. Good quality brie cheese
  13. Good quality blue cheese
  14. Arugula, enough for 4 hamburgers
  15. 4 buns, toasted if you prefer
  1. Mix meat, garlic, worchestershire sauce, and parsley together lightly with a fork. Form 4 patties.
  2. Heat large skillet over medium low heat. Melt the butter and olive oil together. Add in the onions, season with salt & pepper, and cook over low heat for 20 minutes. Add in the splash of water, brown sugar, and mustard. Stir to combine, heat through, and then turn off heat.
  3. Meanwhile, heat the outdoor grill or indoor grill pan. Cook the burgers over medium heat for about 8 - 10 minutes. The last minute put a thick slice of the brie cheese and a thick slice of the blue cheese on each of the burgers. (Unless you are M. In this case he won't even touch the blue cheese going on to my burger. Sigh.) Toast the buns at this point if you'd like.
  4. Top the cheesy burgers with the caramelized onions and 'clean' arugula.
Adapted from Rachael Ray
Adapted from Rachael Ray
A Life From Scratch. http://a-life-from-scratch.com/

Totally worth logging in some miles on the treadmill. Totally.