Sashi Made A Recipe: The To Thine Own Self Be Bleu Burger (from Bob's Burgers)

 

There are multiple bleu cheese references in the Burgers of The Day on Bob's Burgers, but this one was closer to my heart because William Shakespeare will always have a special place for me. Plus, this episode pays homage to Stand By Me which ALSO has a special place in my heart.

It would have been easy for me to just crumble some blue/bleu cheese on a burger patty and call it a night but I needed it to be a little extra. So this has bleu cheese STUFFED inside of it and the mushrooms were cooked down in a beefy glaze which helped cut the richness and sharpness of the cheese. It took a little extra work but not much and totally worth it!

Bob's Burgers 
"Stand By Gene"
Season 6

The To Thine Own Self Be Bleu Burger 

Makes 4 burgers

• 8 oz sliced button mushrooms
• 1 cup low sodium beef broth (I used 1 packet of sodium free beef Herbox in 1 cup of hot water. You can find it on Amazon)
• 3 Tbsp Worcestershire, divided
• 1 tsp garlic powder
• 1 tsp cornstarch
• 1 Tbsp steak seasoning (I used this from FlavorGod)
• 2-3 oz bleu cheese crumbles
• 4 hamburger buns, toasted 

1. In a medium nonstick skillet over medium-high heat, cook the mushrooms, stirring frequently,  until they start releasing their juices, about 5 minutes. 
2. Meanwhile, in a small bowl, whisk together the broth, 2 Tbsp of the Worcestershire,  garlic powder, and cornstarch. Pour over the mushrooms, stir, and bring to a simmer. Turn the heat down to medium-low and simmer, stirring every few minutes, until the sauce is thick and mostly cooked down. Once it reaches your desired thickness, remove from heat and cover to keep warm.
3. While the mushrooms simmer, in a medium bowl, gently mix together the ground beef, remaining 1 Tbsp of Worcestershire,  and steak seasoning until well blended. Divide into 8 equal portions. (Keep an eye on the mushrooms and stir occasionally.)
4. On a piece of parchment, press the portions into large thin disks 4"-5" wide. On 1 of the disks, spread 1 heaping Tbsp of the bleu cheese crumbles in the center, leaving at least 1/2" of meat uncovered. Repeat with 3 more disks. Cover the tops of each with another thin patty and press the edges together to seal the bleu cheese inside.
5. Cook in a large nonstick skillet over medium-high heat for 4 minutes, flip, and cook for 4 minutes more.
6. Place a burger patty on the bottom of a bun then top with the cooked mushrooms and a sprinkle of bleu cheese crumbles before adding the top bun.