I always like to keep my burgers simple. I never have tomatoes or onions on them (unless they’re grilled) the bun should be toasted with some kind of sauce on the bottom, and the meat simply seasoned with some salt and pepper. Honestly I’m not picky..
When I heard Kerrygold Cheese were hosting a competition for their Cashel Blue farmhouse cheese I knew I had to enter. I’m a huge fan of a blue cheese burger and it’s pungent flavor but Cashel Blue is on the milder side, unlike a Stilton or a Roquefort. It’s creamy, salty, smooth texture is perfect for laying thick on a burger so that’s what I did!
I tried to be uber-creative and pull some crazy recipe from my inner bloggy, but at the end of the day this burger is my baby. The creamy butter-like cheese along with the crispy, salty pancetta will make you a member of the “no lettuce and tomato” organization for sure. Yes there is a club…I’m the only member so far but you can join me in my quest. No offence to lettuce and tomatoes, I love them equally but just in other recipes!
I did end up making another “interesting” recipe with the Cashel Blue. I’ll share it with you in a future post and you can let me know what your thoughts are. I passed it to my official taste panel but my wife ended up spitting it out and my kids loved it, go figure! Don’t they tell you kids never lie, at least until they’re older? So I’m taking it as a win…
Oh…on a separate note, I hate taking photographing burgers. I used to think ice-cream was difficult!
Kerrygold Cheese graciously donated some Cashel Blue to me. All recipe ideas and opinions are my own.
This is a juicy burger loaded with blue cheese and pancetta.
- 4 soft hamburger buns
- 4 hamburger patties
- 16 ounces Cashel Blue cheese
- 6 ounces sliced pancetta or bacon if you prefer
- 8 ounces mini green sprouts
- 8 tbsp blue cheese ranch dressing
Preheat the grill to high.
In a small pan, cook the pancetta until it turns crispy. Drain on a paper towel and set aside.
Place the burger patties onto the hot grill and let them sit without moving them for about 3-4 minutes.
Turn the over and cook for another 3 minutes or longer if you prefer them well done.
Take the patties off the grill and let them rest on a plate.
Place both sides of each bun on the grill and toast for about 20 seconds or until they are golden brown.
Spread 2 tbsp of dressing on the bottom part of each bun. Place a handful of sprouts on top of the dressing, followed by some pancetta.
Gently put the burger on next. Top with the crumbled lumps of Cashel Blue and the rest of the bun.
Serve with a side salad or chips.
If you prefer to use bacon in place of pancetta, cook the bacon before you start making the burgers.