Bacon Blue Cheese Burger Topped With Peach Chutney!!!

So…I made up this recipe and I have to say..these burgers are awesome!!!  They take many twists and turns but don’t freak out because I am telling you…the flavor combination is on point.  How can you lose with the combination of blue cheese, peach chutney, bacon and arugula loaded on a cinnamon raisin english muffin.  I start missing the flavor of a big burger right around this time of year. 

 

The key to great burgers is the quality of beef that you are using.  I am using 100% grass-fed beef from Riven Rock Farm.  You don’t have to use much seasoning other than salt and pepper because the meat is already so flavorful and tastes incredible standing on its own.

 

 

WINTER BLUE CHEESE BURGERS WITH PEACH CHUTNEY

1 lb.  good quality ground beef (grass-fed preferably)

4 ounces blue cheese

1 egg

salt & pepper

Good quality Mayonnaise

8 slices cooked bacon

arugula

peach chutney (recipe to follow)

Ezekiel Cinnamon Raisin English Muffins

 

DIRECTIONS:

1. In a large skillet, cook the bacon until desired doneness (I like mine crispy).  Set aside.

2. Meanwhile, In a medium bowl, add ground beef, crumbled blue cheese, egg and salt and pepper.  Mix together. ( I use my hands for this)

 

 3. Form burgers.  I make 4 burgers with 1 pound of meat since I like large burgers.  If you prefer smaller burgers, you can make 6 instead.

 4. Once bacon is done, remove from skillet and set aside. Drain most of the fat from the skillet, leaving behind about a tablespoon or two.  Turn skillet up to high heat and when the oil begins to glisten add burgers.

 

4. Cook burger on the first side until it is golden brown and a bit charred (about 3 minutes).  Flip burger and cook on the second side until golden brown and a bit charred (about 3 mins. for medium rare and about 4 mins. for medium) or until desired degree of doneness.

5. Toast English muffins and spread surface with mayonnaise.

6. On the bottom, layer with arugula, then bacon, then the burger and top with peach chutney.

 

 

 

7. TAKE A BIG BITE!!!!!

 

PEACH CHUTNEY

 

1/2 cup apple cider vinegar

1/2 cup coconut sugar

1/4 cup maple syrup

1 large bell pepper, seeded and diced

1 small red onion

1 jalapeno pepper, seeded and diced

1/3 cup golden raisins

3 cloves garlic, finely chopped

1 TBS. fresh ginger, finely minced

1/2 teaspoon sea salt

1 1/2 pounds fresh or frozen peaches, sliced into wedges (If peaches are fresh, peel first)

DIRECTIONS:

  1. Place vinegar and 2 sugars in a nonreactive saucepan and bring to a boil.
  2. Add the red pepper, onion, jalapeño pepper, raisins, garlic, ginger and salt and simmer for 10 minutes.

3. Add the peaches and allow to simmer until the peaches are soft.  If you want a thicker chutney (which is better for a burger topping) just let it simmer down for a bit.

4. Remove from heat and allow to cool.  Will last for one week, covered in the refrigerator.

 

I hope you enjoy this recipe as much as I do.  The perfect side dish is my favorite cole slaw.  It reminds me that summer will return when my grill will not be covered in snow and I can stand outside in bare feet.

HAPPY EATING!!

Print Recipe
Bacon Blue Cheese Burger Topped With Peach Chutney
Servings
Ingredients
Bacon Blue Cheese Burger
Peach Chutney Topping
Servings
Ingredients
Bacon Blue Cheese Burger
Peach Chutney Topping
Instructions
Bacon Blue Cheese Burger
  1. In a large skillet, cook the bacon until desired doneness (I like mine crispy). Set aside.
  2. Meanwhile, In a medium bowl, add ground beef, crumbled blue cheese, egg and salt and pepper. Mix together. ( I use my hands for this)
Peach Chutney Topping
  1. Place vinegar and 2 sugars in a nonreactive saucepan and bring to a boil.
  2. Add the red pepper, onion, jalapeño pepper, raisins, garlic, ginger and salt and simmer for 10 minutes.