Description
This juicy burger is loaded to the max with classic Cobb Salad ingredients, including melty blue brie cheese.
Ingredients
Scale
- 8 strips bacon
- 3 eggs
- 1 1/2 lbs. ground beef
- 1 1/2 teaspoons Kosher salt
- 3/4 teaspoon fresh ground black pepper
- 1 teaspoon minced garlic
- 3/4 teaspoon onion powder
- 1 1/2 Tablespoons Worcestershire
- 5 ounces Castello’s Sage Blue Brie Cheese
- ½ a red onion, sliced in rings
- 5 leaves of lettuce
- 5 thick slices of tomato
- 1 avocado, sliced
- 1/3 cup blue cheese dressing
- 5 hamburger buns
Instructions
- First, prepare the bacon by frying on the stove top until crispy. Remove from heat and place the bacon on a paper towel lined plate to dry.
- Prepare the hard boiled eggs. Place the eggs in the bottom of a large pot and fill it with cold water. (Note: when I make hard boiled eggs, I always make more than I’ll need for the recipe. They’re great in salads or on sandwiches later in the week!). Place on the stove top, cover, and bring to a boil over high heat. Remove from heat and allow to sit, covered, for 12 minutes. Drain, rinse with cold water to stop cooking, then peel and slice.
- For the burgers, use your hands to gently combine the ground beef, salt, pepper, garlic, onion powder, and Worcestershire in a medium sized mixing bowl. Form into 5 patties, placing a dent with your thumb in the center of each one.
- Heat a drizzle of olive oil in a cast iron skillet over medium high heat. When the oil is shimmering, add the beef patties. Cook for 3-4 minutes on the first side, flip, then add an ounce of cheese to each patty, allowing it to melt while the other side cooks an additional 3 minutes, or to desired doneness. Remove from heat.
- To assemble, spread a spoonful of blue cheese dressing on the bottom of each of the buns. Top with the burger patty, a few slices of egg, avocado, and red onion, 2 strips of bacon, lettuce, and tomato. Finish with additional blue cheese dressing if desired. Serve immediately.
- Category: Main