This weekend was one of those “I’m going to lay on this couch for 48 hours and watch every movie/TV-show that I find” type of weekends. Eventually though I had to get up because hunger kicked in and my survival instincts finally beat my laziness.
Once grocery shopping was complete, S and I decided to make some burgers for lunch. A fairly quick and simple recipe (see below) produced some pretty delicious mouth watering burgers. Post nap I finally made it to the kitchen once more to make my very first Bourbon Peach Cobbler and let me tell you – Paula Dean would be proud. Finished this little pan of goodness, just in time to eat it while drooling watching True Blood.
Blue Cheese Stuffed Burgers
- 2 pounds ground beef chuck
- 2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Olive Oil
- 2 teaspoons Adobo seasoning
- 1 egg
- 3 tablespoons bread crumbs
- 12 ounces blue cheese
- 4 large whole wheat buns, split in half
- Desired condiments, such as sliced tomatoes, romaine
- BBQ sauce
*Cook’s Note: this will make enough turkey burgers for 2 meals or 8 servings. Use 1 pound meat if you only want to make 4 patties.
In a large bowl, combine beef, salt, ground pepper, Adobo seasoning, one egg and the bread crumbs. The egg and the bread crumbs help bind the patties and maintain moisture, so you don’t end up with a dry burger. Shape mixture into 8 patties, each about 1 inch thick. Press blue cheese into the center of the patties, covering the cheese with beef.
Heat oil in a large skillet over medium-high heat. Add the burgers and cook 4 to 6 minutes per side, until cooked through.
Assemble burgers with your desired condiments ( I used lettuce, tomatoes and a little bit of blue cheese, topped with BBQ sauce)
Bourbon Peach Cobbler
- 8 peaches, peeled and sliced, about 6 to 8 cups
- 1/4 cup bourbon
- 3/4 cup sugar, plus more for dusting
- 2 tablespoons corn starch
- 1 teaspoon ground cinnamon
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 16 tablespoons (2 sticks) cold unsalted butter
- 3/4 cup heavy cream, plus more for brushing
Heat the oven to 375 degrees F.
In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch and cinnamon. Mix well to coat the peaches evenly, and then set aside.
Prepare the dough: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and mix it until it looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
Melt the remaining 4 tablespoons of butter in a pan. Add the peaches and cook gently until heated through, about 5 minutes. Transfer the peaches in your baking pan, and then drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream, and sprinkle with some sugar. Bake in the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling. Serve with a scoop of vanilla ice cream.
At first I thought the bourbon would absolutely overpower this dish, in the same way it overpowered my nostrils. However, thankfully, it baked away and ended up being just a subtle taste of bitterness and punch to compliment the sweetness of the peaches. In the future, I’ll add some rhubarb to this dish for that extra crunch. Until then I have to clean up a big pan of peachy goodness.