PARTNER POST – Get inspired with creatively crafted Castello Blue Cheese as we celebrate a Summer of Blue with #BluesdayTuesday.
The classic BLT hits a burger patty with a whipped blue cheese sauce to bring it all together. Take you BLT to a whole new level this summer.
By Marcie Bidou
Cheese makes everything better, doesn’t it? I partake in some form of cheese pretty much every single day, so I was thrilled to be able to work with Castello on their Summer of Blue campaign and receive some of their creamy, quality traditional Danish Blue cheese.
When I think of blue cheese, my mind immediately goes to wedges salads with creamy blue cheese dressing, cobb salads with crumbled blue cheese, and of course — burgers. Especially juicy, grilled grass-fed beef burgers.
The creamy, tangy blue cheese with the salty bacon is umami overboard — sincerely. It was that combination that led me to make this burger, and am I ever glad I did.
Lucky for me, it happens to be the middle of summer when tomatoes are at their peak. We don’t have dull, flavorless tomatoes, but juicy, full-flavored ones. And it doesn’t hurt that there are gorgeous heirloom varieties everywhere you look right now, which is what I’ve used here.
There has to be a creamy element on a burger, and since I’m not much of a mayo person, I decided to conduct a tasty little experiment and whip our blue cheese. Yes — whipped blue cheese!
Not only was this a deliciously successful experiment, it was life changing. It was the perfect spread for this BLT burger, and there’s really no going back. I mean, the possibilities are endless for this whipped blue cheese. Think crostini, sandwiches, wraps — you name it! Life changing, I tell ya.
- 4 ounces cream cheese, softened (I used ⅓ less fat neufchâtel)
- 2 ounces Castello traditional Danish Blue cheese, crumbled
- 1 tablespoon canola oil, for the grill
- 1 lb. 85% lean grass-fed beef
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- salt and pepper
- 4 slices of thick cut bacon, cooked according to package instructions
- 2 large heirloom tomatoes, sliced
- Romaine or ice berg lettuce
- 4 burger buns
- Place the softened cream cheese and blue cheese in a small bowl and beat at medium speed until combined and nicely whipped. Set aside.
- Preheat the grill to medium and oil the grates.
- While the grill heats, place the ground beef, garlic, and Worcestershire sauce in a medium bowl. Using your hands, gently work the garlic and Worcestershire into the meat, careful not to overwork it as it will get tough. Divide into 4 patties about ¼" larger than the buns you're using, and make an indent in the center with your thumb to keep shrinking to a minimum. Sprinkle both sides generously with salt and pepper, and grill for about 3 minutes per side for medium rare. Remove from heat, and cover loosely with foil.
- Turn the heat off of the grill and place the buns face down on the grill until warm and slightly toasty. Remove from heat.
- Place lettuce and tomatoes on the bottom bun, then top with a burger. Top the burger with a slice of bacon, and spread the whipped blue cheese on the top bun. Place the top bun over the burger, then serve immediately and enjoy!