Main Dishes |
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Bacchus Burgers - 1998
Recipe courtesy of Tony Greco
INGREDIENTS
PREPARATION
Mix hamburger, salt and pepper. Form into 12 1/4 pound patties, smashed thin. In a bowl, combine cream cheese, bleu cheese, onions, horseradish, and mustard. Add a dash or two of Tabasco or Worcestershire sauce if desired.
Lay out 6 patties on a cookie sheet and spread sauce evenly on all patties. Place remaining 6 patties on top and crimp edges. Chill an hour or two, and then grill. Turn over VERY gently with a spatula, as they may fall apart easily.
- 3 pounds hamburger
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 ounces cream cheese -- softened
- 2 tablespoons bleu cheese -- crumbled
- 2 tablespoons onion -- chopped fine
- 2 teaspoons creamy horseradish
- 2 teaspoons yellow mustard
PREPARATION
Mix hamburger, salt and pepper. Form into 12 1/4 pound patties, smashed thin. In a bowl, combine cream cheese, bleu cheese, onions, horseradish, and mustard. Add a dash or two of Tabasco or Worcestershire sauce if desired.
Lay out 6 patties on a cookie sheet and spread sauce evenly on all patties. Place remaining 6 patties on top and crimp edges. Chill an hour or two, and then grill. Turn over VERY gently with a spatula, as they may fall apart easily.
