It’s BurgerMonth2020 with Girl Carnivore and I am so excited to share my mouthwatering grilled beef burger creation with y’all again this year! 

I decided to go all out for 2020 and make a double decker stacked burger . I made my own Blackened seasoning blend to crust my burgers and topped them with with caramelized onions and tangy bleu cheese. Check out the recipe below and then scroll down for the giveaway! 

Check out my Burger Parody video to the tune of “Old Town Road”. What do you think?

Print

Makes 2 double stacked burgers or 4 regular

Ingredients

• 1.3 lbs ground beef I use 70/30 ground sirloin blend
• 4 tbsp bleu cheese crumbles
• 1 large red onion peeled and sliced thin
• 3-4 tbsp blackened seasoning recipe link below
• oil for saute
• 2 brioche buns sliced
• lettuce leaves and sliced tomato for garnish

Instructions

• Form the ground beef into 4 approx 1/3 lb burger patties.
• Add oil to the bottom of a small heavy bottomed pan. I use a cast iron. Place on the heated grill or on the stove on medium heat.
• Add onions and cook, without stirring, until soft and caramelized, about 15 minutes.
• Meanwhile, add the blackened seasonings to a plate and press the burgers into the seasoning, crusting all over including the sides.
• Spray both sides of the burger patties with non stick spray. This helps the seasoning caramelize. 
• Heat the grill or a grill pan on the stove over medium heat.
• Grease your grill grates and add all the patties.
• Close the grill cover and grill for about 5 minutes each side (medium).
• Add a tablespoon of bleu cheese crumbles to each patty and close the cover for an minutes to let if warm and melt slightly.
• I also like to spray my buns and add them to the grill then to warm up.
• To plate: add the bottom bun and top with a lettuce leaf and thick sliced tomato. Add two grilled burger patties. Then top with caramelized onions and add the top bun. Secure with a skewer or steak knife and serve warm.

I made a simple blackened seasoning to crust my burgers. Check out the recipe here.

Meanwhile, add the blackened seasonings to a plate and press the burgers into the seasoning, crusting all over including the sides. 

Spray both sides of the burger patties with non stick spray. This helps the seasoning caramelize. 

Time to grill! Heat the grill to medium and grease the grates.

Add oil to the bottom of a  cast iron pan. 
Add onions and cook, without stirring, until soft and caramelized, about 15 minutes. 

Grill the burgers for around 5 minutes each side for medium temp.

I also like to grill my buns (brush with butter or spray with cooking spray) to warm them.

Add a tablespoon of bleu cheese crumbles to each patty and close the cover for an minutes to let if warm and melt slightly. 

To plate: add the bottom bun and top with a lettuce  leaf and thick sliced tomato.

Add two grilled burger patties. Then top with caramelized onions and add the top bun.

Secure with a skewer or steak knife and serve warm.

When we grill we go all out! Everything is cooked on the grill including the burgers, side of beans, corn on the cob, buns, and caramelized onions. 

Yep, we even grilled dessert! Strawberry s’mores were the bomb!

First day in 2 weeks with no rain so we enjoyed dinner on the patio!

a Rafflecopter giveaway

Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.

The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.

The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.

The post Double Decker Black and Bleu Burger #BurgerMonth appeared first on For the Love of Food.

Print

Buffalo Cauliflower with Homemade Blue Cheese Dressing

Ingredients

• 1 head cauliflower chopped into bite size florets
• 1 1/2 cups Buffalo Sauce like Frank's Red Hot Buffalo Sauce
• 2 tbsp butter melted

Blue Cheese Dressing:

• 1/3 cup buttermilk
• 1 tsp white vinegar
• 5 ounces blue cheese crumbled
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 3 tsp white wine vinegar
• 1/2 tsp granulated white sugar
• 1/4 tsp garlic powder
• salt/black pepper to taste

Instructions

• Preheat the oven to 400 degrees.
• Spread the cauliflower on a lined baking sheet.
• Bake for about 18-20 minutes or until fork tender and golden.
• Meanwhile, in a small bowl mix the buffalo sauce and the melted butter.
• Add the hot cauliflower to a bowl and toss with the buffalo sauce mixture.
• Add to a serving dish with a large side of blue cheese dressing {recipe below} for dipping.
• Serve and enjoy this game day dish!
• Blue Cheese Dressing:
• In a bowl add buttermilk and blue cheese crumbles and mash with a fork until they are well combined.
• Add sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, and salt and pepper and mix well.
• Pour into a mason jar or other container and seal tightly.
• Let set in fridge for at least 4 hours.
• Remove, stir, and serve as a dip or dressing!

Notes

Dressing recipe adapted from https://domesticsuperhero.com

Check out these 19 Football Tailgating Recipes for game day!

Chicken Swiss Dip by The Life Jolie
Creamy Pepita Dip by The Mexitalian
Traeger Pulled Pork by Or Whatever You Do
Tricolor Potato Pancakes with Horseradish Cream by A Little Gathering
Slow Cooker Apple Cider Chicken Sliders by Cake ‘n Knife
Baked Brie Crescent Bites by The Culinary Compass
Aunt Julie’s Pepperoni Bread by Off the Eaten Path
Jalapeño Ranch Dip by A Joyfully Mad Kitchen
Corn Dip by Me and My Pink Mixer
Chorizo Stuffed Bacon Wrapped Dates by Feast + West
Easy Pepperoni Bread by Love Bakes Good Cakes
Bacon Wrapped Cheese Smokies by West Via Midwest
Easy Roasted Veggie Fajitas by Hello Little Home
Pumpkin Pulled Pork Bowls by The Speckled Palate
Caramelized Onion Dip by Culinary Adventures with Camilla
Easy Potato Chip Nachos by Honey and Birch
Apple Pie Twists by 2 Cookin Mamas
Buffalo Cauliflower + Blue Cheese Dressing by For the Love of Food
Pigskin Cheeseball by Love & Flour

The post Buffalo Cauliflower with Homemade Blue Cheese Dressing appeared first on For the Love of Food.

Print

Party Time Blue Cheese Fondue

Ingredients

• 8 ounce Philadelphia cream cheese cubed and softened
• 1 cup milk
• 8 ounce crumbled blue cheese
• 2 tbsp half & half {or sub milk}
• 1 tbsp cornstarch
• 1/2 tsp garlic salt
• Assorted dippers including: cubed French bread boiled red potatoes, sausage balls, buffalo chicken, and baby carrots

Instructions

• Combine cream cheese and milk in sauce pan over medium heat and blend together with a whisk {or use a mixer or immersion blender} until smooth.
• Turn heat to med-low and stir in blue cheese. Mix well.
• Mix half & half, cornstarch, and garlic salt in a small bowl.
• Pour into cheese mixture and whisk until thickened.
• Pour into fondue pot and serve warm with dippers.
• Time to get the party started!

The post Party Time Blue Cheese Fondue appeared first on For the Love of Food.

 I was excited to receive a new Avalon Bay AirFryer 100W to review. The AirFryer advertises that you can fry, bake, grill, and roast with it. But I wasn’t completely convinced- frying with no oil?! Really? But the instruction booklet explains the fan technology removes the fats & oils from the food, by allowing it to drip through the drip basket. Then air fries the food by lifting the oil and making your food airborne by coating it.  The end result is, you don’t need to use oil. Meaning less waste, less calories and less guilt.

 

Print

Homemade Rosemary Blue Cheese Potato Chips

Makes 1 large appetizer platter of chips

Ingredients

• 1 large Russet potato scrubbed clean
• 1 large sweet potato peeled
• 1/2 48 oz container of canola oil Only 1 tbsp oil needed if using the AirFryer
• 1 tbsp rosemary finely diced
• 10 oz container of crumbled blue cheese
• ¼ cup balsamic vinegar
• ¾ cup milk
• salt optional to taste

Instructions

• Heat oil to 350-360 degrees in a cast iron skillet or if using the AirFryer just turn on and heat for 3 minutes.
• Peel sweet potato (I prefer to leave the peel on my Russet potato) and slice on 1/16 width on mandolin.
• Pat dry then if using the AirFryer toss in a bowl with 1 tbsp oil and add an even layer to the fry basket. Cook for 10 minutes, shaking halfway through. If using a pan with oil, fry potato chips in oil for 1-2 minutes until crisp and brown.
• Drain on paper towel lined plate. Add chips to a large bowl and toss with salt (optional, the cheese has it's own salty flavor so be light handed with salt or skip altogether).
• In a saucepan heat over medium and whisk milk and 8oz of blue cheese until smooth.
• Stir in 1 tablespoon chopped rosemary.
• Meanwhile, in a small pot add balsamic and heat over med low. Stir often until it bubbles and thickens. Remove from heat.
• Add chips to a large platter.
• Drizzle cheese sauce with a spoon over chips then add  a few drizzles of balsamic over the chips.
• Sprinkle chips with remaining blue cheese crumbles.
• Serve immediately and dig in to this delicious guilty pleasure appetizer!

 

Heat oil to 350-360 degrees in a cast iron skillet or if using the Air Fryer just turn on and heat for 3 minutes. 

Add chips to a large bowl and toss with salt (optional, the cheese has it’s own salty flavor so be light handed with salt or skip altogether). 

In a saucepan heat over medium and whisk milk and 8oz of blue cheese until smooth.

Stir in 1 tablespoon chopped rosemary. 

Meanwhile, in a small pot add balsamic and heat over med low. Stir often until it bubbles and thickens. Remove from heat.

Add chips to a large platter.
Drizzle cheese sauce with a spoon over chips then add a few drizzles of balsamic over the chips. Sprinkle chips with remaining blue cheese crumbles.

Serve immediately {they will get soggy if they sit for a while} and dig in!

 

Check out the Avalon Bay AirFryer website 
www.air-n-water.com & facebook.com/airnwaterinc for more info!

 I received an Avalon Bay Air Fryer for the purpose of this review. This post was made possible by Mom Spark Media. Thoughts are my own.

The post Homemade Air Fryer Blue Cheese Potato Chips appeared first on For the Love of Food.

Print

Buffalo and Blue Cheese Grilled Corn on the Cob

Ingredients

• 4 fresh yellow corn on the cob
• 1/4 cup Saucy Mama Hot Wing sauce or similar
• 1/2 cup approx 1/2 8oz container blue cheese crumbles

Instructions

• Heat grill over low heat.
• Peel and clean corn and place each in a large piece of aluminum foil.
• Brush each corn all over with Saucy Mama Hot Wing Sauce and fold foil up over the corn, twisting at the ends.
• Place on the grill, on the top rack if possible, and grill until fork tender, about 15-20 minutes.
• Remove from grill, carefully open aluminum and brush with additional sauce then sprinkle with 2 tbsp blue cheese on each corn.
• Serve immediately so it's hot and covered in gooey, melted cheese.

The post Spicy Buffalo and Blue Cheese Grilled Corn on the Cob appeared first on For the Love of Food.