Have a question about a recipe?
• 1 pound ground beef
• Cajun blackening spice rub as needed
• sliced tomato as needed
• approx. 1/3-1/2 cup crumbled blue cheese
• 2 large burger rolls
1. Slice the tomato, get a few leaves of lettuce ready and crumble as much blue cheese as you think you'll need.
2. It's up to you how large you want your burgers...if you're not using premade patties....these burgers in the video are 8 ounces each.
3. Place a square of wax paper or parchment paper on top of a plate and then place the ball of ground beef of top of that, top that with another square of paper and use another plate, that is similar in shape, to gently but firmly press the burger down until it's about 1-inch thick.
4. Season them with a generous amount of the Cajun spice rub......on both sides.
5. Get the grill nice and hot and you can bring a stem thermometer outside to make sure the burgers are 160 degrees in the center when they're done.
6. Once the burgers are just about cooked through, place the sliced tomato on the grill and top that with the crumbled blue cheese and then close the lid to help melt the cheese.
7. Lightly grill the hamburger rolls just before serving as well.
• The term "black and blue" normally refers to meat that is nicely charred on the outside and rare on the inside but this recipe is referring to the Cajun blackening spice and the blue cheese.
• Whenever you're cooking any kind of meat it's a good idea to handle any of the raw vegetables first, before handling the raw meat.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.