What would labor day be without grilling and hamburgers? Burgers are a mainstay of any backyard get-together. No party, especially one at my house, could ever take place without them. It's hard to believe that September is here and soon summer barbecuing will be over. But while the weather is warm there's still time for one last outdoor party before the leaves start falling. So if you are planning on making burgers, this is a recipe for something different.
Here is a burger with a slight English accent. First the meat mixture contains Worcestershire sauce, the famous condiment originally from Worcester, England. And there's Stilton, the British blue cheese. Any blue cheese would work in place of Stilton, but this cheese is worth searching for. It's strong flavor works surprisingly well with arugula and of course, beef. These burgers are tangy, pungent, and peppery.
Since I like to use lean beef, I bind the meat mixture with eggs and breadcrumbs to keep it from crumbling. The burgers are cooked just until done, rested, and then topped with Stilton, a slice of tomato, and arugula. Serve with buns of your choice. But before you add ketchup, mayo, or mustard, just try the burger as is. You might find it's juicy and flavorful enough to not need any condiment cover-up.
Worcester Burgers with Stilton and Arugula
2 pounds ground chuck
1/2 cup seasoned dry bread crumbs
1/4 cup Worcestershire sauce
2 large eggs
freshly ground black pepper
6 hamburger buns
6 ounces Stilton or another blue cheese, sliced
arugula and sliced tomatoes, for serving
In a large bowl, using your hands, loosely mix together ground beef, bread crumbs, Worcestershire sauce, and eggs. Season with salt and pepper. Lightly form six 5- to 6-ounce patties.
Heat a grill, grill pan, or griddle to medium-high heat.
Carefully place the burgers on the grill, searing 4 to 5 minutes per side for medium doneness. Remove to a plate, cover with foil, and let rest for 5 minutes. Grill the buns until light golden. Add a burger to each bun, top with Stilton, tomato slices, and arugula. Yield: 6 servings.