Name: Grilled Blue Cheese Burgers with Bacon and Tomato Relish
Total time: 1 h 20 min
Ingredients: 1 teaspoon extra-virgin olive oil; 8 ounces cherry tomatoes , halved; 2 teaspoons balsamic vinegar; 1/4 teaspoon sugar; 1 recipe recipe (see note) or 1¾ pounds 85 percent lean ground beef; 1 (13 by 9-inch) disposable aluminum roasting pan , if using charcoal grill; 1/2 teaspoon table salt; 1/4 teaspoon pepper; 4 hamburger buns , toasted if desired; 6 slices cooked bacon , cut in half; 2 ounces blue cheese , crumbled (1/2 cup)

Grilled Blue Cheese Burgers with Bacon and Tomato Relish

By Russell Selander

Published on June 2, 2020

Time

50 minutes, plus 30 minutes freezing

Yield

Serves 4

Grilled Blue Cheese Burgers with Bacon and Tomato Relish

Ingredients

1 teaspoon extra-virgin olive oil 8 ounces cherry tomatoes, halved2 teaspoons balsamic vinegar ¼ teaspoon sugar 1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef1 (13 by 9-inch) disposable aluminum roasting pan, if using charcoal grill½ teaspoon table salt ¼ teaspoon pepper 4 hamburger buns, toasted if desired6 slices cooked bacon, cut in half2 ounces blue cheese, crumbled (½ cup)

Before You Begin

We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent ground beef if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.

Instructions

Heat oil in medium saucepan over medium-high heat until shimmering. Add tomatoes and cook, stirring occasionally, until softened and beginning to break down, 1 to 2 minutes. Stir in vinegar and sugar and cook for 1 minute. Off heat, season with salt and pepper to taste. Cover to keep warm.

Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot. Freeze patties for 30 minutes.

For a charcoal grill: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place prepared pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Season patties with salt and pepper. Using spatula, place patties on grill, divot side up, directly over coals. Cook (covered if using gas) until well browned on first side and meat easily releases from grill, 4 to 7 minutes. Gently flip patties and continue to cook until well browned on second side and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 4 to 7 minutes. Transfer burgers to platter and let rest for 5 minutes. Serve burgers on buns, topped with bacon, tomatoes, and blue cheese.