Red, Wine, & Bleu Burgers (THM S)

Burgers are a staple in my household. Husband loves them. Kids love them. I love them! Plus, they are ridiculously easy to make.

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This whole recipe (burgers plus a sauce topper) is less than 10 ingredients. Unbelievable, I know, but this recipe packs in the flavor with just a few ingredients.

I seasoned up 2lbs of ground beef sirloin with sliced scallions, salt-free all purpose seasoning, Worcestershire sauce, and dry sherry.

It probably sounds weird to “season” burgers with wine before cooking, but trust me the flavor is *amazing*. The sherry adds a beautiful depth of flavor while keeping the burgers nice and moist. I cooked my burgers to a strong medium (warm, pink center) and there was no trace of raw alcohol.

Mix the burgers with your hands until just combined, score with the side of your hand into sections (for even patties – I got about 7 big burgers out of this), and form into patties.

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My best burger tip is to always make these slight dents in the center of your patties prior to cooking. The centers rise as they cook, so instead of them rising and you ending up with cylindrical burgers they rise to the height of the outsides, making it flat.

Before tossing your burgers onto the grill or saut√© pan, season each one with a little extra salt and pepper on the outsides. This helps to ensure they’re seasoned well.

I cooked these burgers in a cast iron skillet for about 4-5 minutes on each side, turning only once.

While the burgers are cooking, make the bleu cheese sauce.

Place the sour cream into a small bowl with the bleu cheese crumbles, a few dashes of hot sauce, salt and pepper, and a touch of half and half or heavy cream to slightly thin the sour cream.

When the burgers are done, top each one with a generous helping of bleu cheese sauce. I served my burger alongside some fresh celery sticks and Trader Joe’s parsnip chips (which are seriously amazing, by the way. 1g of net carbs per serving and they’re a real chip!).

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You can serve the burgers atop lettuce (red or green leaf would be a great choice), or stuff it into half a Joseph’s pita. Either way, it’s delicious!

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The burger itself really is incredible – the sherry keeps it moist while adding a slight red wine flavor and the dry seasoning adds a punch of different herbal notes (citrus, parsley, rosemary, etc.) with a little hint of onion from the scallions.

The bleu cheese sauce makes it rich and a little tangy from the cheese. [Really, I think beef and bleu cheese were put on this Earth to be best buds because they certainly rock together.]

These burgers would be perfect for a holiday party! With a burger this good, your guests will be knocking down your door for the recipe.

 

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Red, Wine, & Bleu Burgers (THM S)

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

    For the burgers:
  • 2lbs ground sirloin
  • 3 scallions, thinly sliced
  • 1 1/2 Tbsp salt-free all purpose seasoning
  • 2 tsp Worcestershire sauce
  • 1/2 c dry sherry, or other dry red wine
  • salt and pepper
  • For the bleu cheese sauce:
  • 1/4 c sour cream
  • 1/4 c bleu chesse crumbles
  • 4-6 dashes hot sauce
  • salt and pepper
  • half and half or heavy cream to thin slightly (about 1-2 Tbsp)

Directions

  1. Preheat a large skillet or grill over medium-high heat.
  2. Combine all ingredients for the burgers in a large bowl, and use your hands to incorporate everything together gently. Score the meat with the side of your hand into even secitons, then form patties. Make a slight dent in the center of your burgers for even cooking, then season the outsides with salt and pepper before cooking.
  3. Cook for about 4-5 minutes on each side, turning only once.
  4. While the burgers cook, prepare the bleu cheese sauce.
  5. Combine all ingredients for the bleu cheese sauce in a small bowl and set in the fridge until serving time.
  6. When the burgers are finished, top each one with a couple generous tablespoons of bleu cheese sauce. Enjoy as a lettuce burger, or stuff it into a Joseph's pita.

Warm Bacon & Blue Cheese Dip (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you aren’t already  aware, bacon and blue cheese are besties.

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I remember my mother-in-love making a fabulous bacon and blue cheese spread years ago, before my husband and I were married, and I think that was the moment her and I became best buds. We completely bonded over our mutual love of this spread, and it never died.

Another example: For my husband’s and my anniversary a few years ago, we went all-out to a fancy steakhouse nearby. I still remember that meal, because it was so amazing. Beautifully seared steak alongside a risotto which featured, you guessed it, blue cheese and bacon. THEIR LOVE CANNOT BE DENIED.

Flash forward to Thanksgiving season this year, and I was heavily contemplating what appetizers to make for our Friendsgiving meal [we spent our day with friends, so we dubbed it Friendsgiving ^_^]. In dreaming up ideas, my mind came to this conclusion: a warm bacon and blue cheese dip.

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Cream cheese, scallions, crispy bacon, blue cheese, and a variety of stringy cheeses to take it that extra mile (because I can).

People went nuts over it. Even people like my husband who feel “meh” towards blue cheese, could NOT get enough of this dip. Simple ingredients, easy prep, and you get something that’s equal parts impressive and tasty.

I mean, need I do more explaining?

Serve this dip with some baked low carb pitas and/or an assortment of crudites (zucchini sticks, cucumbers, celery, mini sweet peppers, cauliflower, broccoli, etc.).

I’m loving this new stoneware made by Le Creuset. The larger stone baking dish fit this dip perfectly, and it made for great presentation (straight from the oven to the table). If you don’t have a dish like this, that’s OK – just pick something relatively long and shallow that will make for easy spooning/dipping.

Warm Bacon & Blue Cheese Dip (THM S)

  • Servings: Multiple
  • Time: Prep, 10 mins, Bake 30 mins
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 2 8oz blocks cream cheese, softened
  • 12 oz bacon, cooked and crumbled
  • 1/4 c heavy cream or half and half
  • 3 scallions, thinly sliced
  • 1 clove of garlic, minced
  • 1/2 c shredded mozzarella cheese (or a mix of mozzarella and monterrey jack)
  • 1/4 c blue cheese crumbles
  • 3 Tbsp fresh parsley, chopped
  • 6-10 dashes hot sauce
  • 1/4 c shredded parmesan cheese
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. In a small bowl, combine all the ingredients, leaving out half of the mozzarella, parmesan, and parsley. You can also reserve a small handful of bacon as topping.
  3. Lightly butter your baking dish, and spoon in the dip mixture.
  4. Top with the remaining cheeses and parsley. (If you’re worried about the mixture dripping, you can place the dish on a sheet pan. Although, mine did not boil over.)
  5. Bake for 25-30 minutes at 375, until hot and bubbly.
  6. Serve hot with an assortment of crudites.