Before we go any further with these blue cheese hamburgers, I’d like to address the title of this recipe which I found in my Colorado Classique cookbook. It appeared without a hint of why it bears the namesake of this ranch.
Turning to Google I found that Silver Spur Ranch is a huge cattle operation with ranches in New Mexico, Wyoming, Northern Colorado and Central Colorado (Douglas and Elbert Counties). Which by the way we live in Douglas County, so it’s not far from us. The majority of the herd is comprised of Angus x Continental females which are bred to survive the Wyoming/Colorado environmental challenges, altitude and sage brush country. The site includes a bunch of technical cow talk and ranching standards. Not one peep about food.
So I have no story, no history or inspiration for the recipe. I leave you with only your imagination of cowboys sitting around a campfire after a long cattle drive with their tin cups in hand, inventing non-traditional ingredients to throw into their hamburger meat.
These burgers were SO good that about two bites in I asked Hubs, “Am I just starving or are these things delicious?” Hubs answered, “These things are delicious!”
Let’s talk about blue cheese burgers. I’ve had a couple here and there, and just wasn’t crazy about them. Until now. Past experience has left such a strong blue cheese flavor that I should have paired them with a stick of celery or a slice of pear rather than a hamburger bun.
I’m wondering if I had Gorgonzola burgers. I used milder Maytag for these, and this burger was so incredibly and perfectly flavored that I can’t wait to make them again.
They were sided with Alexia Spicy Chipotle Sweet Potato fries (we’re their newest fans) with a simple Meyer lemon and Cholula Aoili and sprinkled with lemon zest and Aleppo pepper. It was something I made up on the fly as I needed to use up some Meyer lemons. It was a really good flavor combination with the fries.
Our back yard still resembles the Arctic Circle, so I pan fried these in my cast iron. Let’s take a look.
- 2 pounds lean ground beef
- 3 ounces Maytag blue cheese, crumbled
- ½ C. fresh chives
- ½ t. Cholula Hot Pepper Sauce
- 1 t. Worcestershire sauce
- ¾ t. coarsely ground black pepper
- 1 t. salt
- 1 t. dry mustard
- Hamburger buns
- In a large bowl, mix ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper and mustard. Form into 6 patties. Cover and refrigerate for at least two hours or overnight.
- Preheat grill or broiler. Cook burgers 5 - 6 minutes per side or until cooked to desired doneness. Serve on buttered and toasted buns.