For burgers –
1 lb ground beef
1/8 cup cream cheese
1/4 cup blue cheese
2 pieces bacon – cooked and crumbled
For Brussels sprouts –
7 to 8 Brussels sprouts – leaves only
2 tbs olive oil
pepper – to taste
Truffle salt – to taste
Start with the spouts. Preheat the oven to 350. Cut the bottom of the sprouts off and pull of the leaves. Loosely place the leaves on an oven-proof pan. Drizzle with olive oil, and season with pepper and Truffle salt. If you don’t have Truffle salt, regular salt will do. Toss gently to coat. Bake for 15 to 20 minutes or until desired texture – 15 will be softer, 20 will add a little crunch.
Next cook your bacon in a large skillet. Once cooked, reserve the bacon grease in the skillet and set aside.
For the burgers, in a large bowl, combine the meat, blue cheese, cream cheese and bacon. Add a little pepper if you like. Mix until well combined. Form into two large patties. Heat the same skillet with the bacon grease in it and cook the patties in the bacon grease for 5 minutes on each side. Plate and serve with the sprouts.
The cream cheese makes for a smooth, creamy burger, while the blue cheese and bacon give it a great flavor! Try a glass of cab sauv along side or a nice Zinfandel.