This is the first week we are presenting recipes that will feature our beautiful Texas cheeses. With that being said, let's not forget about Bosque Blue!
Bosque (pronounced Boss-key) is a Dairymaid essential. It can certainly stand alone or be enjoyed with a generous drizzle of honey (we prefer local… just sayin'). But it made my mouth water when I imagined a burger studded with this golden morsel.
You’re in good company if you grill over flame year-round, but a little spice and heat is welcomed with a nip in the air.
Bosque (pronounced Boss-key) is a Dairymaid essential. It can certainly stand alone or be enjoyed with a generous drizzle of honey (we prefer local… just sayin'). But it made my mouth water when I imagined a burger studded with this golden morsel.
You’re in good company if you grill over flame year-round, but a little spice and heat is welcomed with a nip in the air.
I hope ya’ll enjoy this fall-inspired burger!
2 pounds lean ground sirloin
1/3 pound Bosque Blue, crumbled
2 teaspoons smoked paprika
1/2 tablespoon crushed red pepper, more or less to meet your taste
Coarse salt and freshly ground black pepper, to taste
3 cloves garlic, finely chopped
1 medium yellow onion
1-2 generous pinches of finely chopped fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
6 oz beer (I used St. Arnold’s Amber)
Extra-virgin olive oil
4 Slow Dough Pretzel Buns
Bib or romaine lettuce, for topping
Sliced sweet bread and butter pickles, for topping
Directions:
Preheat grill over medium-high heat. Place the meat in a bowl and add the crumbled cheese. Peel the onion and halve it. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices, garlic, parsley, Worcestershire and beer. Mix well. It’s best to just get in there and use your hands. Form 4 large patties. I like to use my thumb to make an indention in the center of the patty. A thinner center will prevent burger bulge. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
Serve patties on a lightly toasted pretzel bun and top with lettuce, pickles, and chopped raw onion. Slather bun tops with mayo or a grainy mustard if desired.
Yields: 4 hearty burgers
2 pounds lean ground sirloin
1/3 pound Bosque Blue, crumbled
2 teaspoons smoked paprika
1/2 tablespoon crushed red pepper, more or less to meet your taste
Coarse salt and freshly ground black pepper, to taste
3 cloves garlic, finely chopped
1 medium yellow onion
1-2 generous pinches of finely chopped fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
6 oz beer (I used St. Arnold’s Amber)
Extra-virgin olive oil
4 Slow Dough Pretzel Buns
Bib or romaine lettuce, for topping
Sliced sweet bread and butter pickles, for topping
Directions:
Preheat grill over medium-high heat. Place the meat in a bowl and add the crumbled cheese. Peel the onion and halve it. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices, garlic, parsley, Worcestershire and beer. Mix well. It’s best to just get in there and use your hands. Form 4 large patties. I like to use my thumb to make an indention in the center of the patty. A thinner center will prevent burger bulge. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
Serve patties on a lightly toasted pretzel bun and top with lettuce, pickles, and chopped raw onion. Slather bun tops with mayo or a grainy mustard if desired.
Yields: 4 hearty burgers
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