The Blarney Burger
By: Deborah Barnett
Published: Monday, July 5, 2010 - 10:54am

Ingredients




2 pounds ground sirloin
1/4 cup Irish whiskey
1 egg
2 tablespoons Worchester
1/2 cup sweet onion – diced
1 tablespoon fresh garlic
1/2 cup Piccante Gorgonzola crumbles (set aside 1 tablespoon)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 cup shredded purple cabbage
4 potato bread baker’s rolls or hamburger buns

Preparation

1 Irish Mustard Sauce: 1 tbsp cornstarch, 2 tsp sugar, 1 tsp dry mustard, 1/2 tsp salt, 1 cup water, 1 tbsp butter, 1/4 cup vinegar, 1 tsp horseradish, 2 egg yolks, beaten. Put all ingredients in a sauce pan over medium heat. Continue whisking until smooth and thickened to consistency of pudding. 2 Gorgonzola Butter-Wash: In a microwave safe bowl, add remaining tablespoon of Gorgonzola crumbles and 2 tablespoons of butter and melt. 3 Whisk together to create a Gorgonzola butter-wash. 4 Brush Gorgonzola butter-wash on the inside of the top & bottom buns and toast on the upper or outer edges of grill. Once rolls are lightly toasted, remove. 5 Meat: Mix first 7 ingredients together thoroughly… then add salt & pepper. Form patties and pat together well. 6 Cook meat over medium heat - be sure to coat grill with non-stick spray. 7 Cook about 8-10 minutes on each side. 8 Set meat on bottom bun and spoon Irish mustard sauce on top of meat patty. 9 Add shredded cabbage and fold top and bottom together.

About


This Irish inspired hamburger is big and beefy and filled with rich tastes of whiskey and mustard sauce. Not to mention the spicy flavors of the Piccante Gorgonzola crumbles nestled throughout the burger. Now, before any of you write me saying, “Deb, Gorgonzola is not Irish, it’s an Italian cheese!”… I know… I know. But I opted for taste (and availability) over regional authenticity here.