3798. BLUE CHEESE BURGER with BACON WALNUT CHUTNEY

Servings: 1

For Burger:
6-8 ounces ground beef (or beef blend)
Salt and pepper
1/3 cup (2 ounces) blue cheese, crumbled and divided
1 bun, toasted
1-2 tablespoons (1 1/2 ounces) Walnut Bacon Bourbon Chutney (recipe below)
2 large leaves butter lettuce

For Walnut Bacon Bourbon Chutney:
1 pound thick cut bacon, diced
1 medium onion, diced
3/4 cup combination of chopped fruits/vegetables: pears, fennel and/or rehydrated apricots, sun dried tomatoes, figs, dried cranberries, cherries or yellow raisins
2 garlic cloves, minced
1/2 teaspoon thyme
2 tablespoons brown sugar, packed
2 tablespoons cider vinegar
2 tablespoons bourbon
1/2 cup water
3/4 cup walnuts, toasted and chopped
Salt and fresh ground pepper to taste

For burger: Season beef with salt and pepper to taste and form burger. Use preferred method to stuff burger with 1 ounce blue cheese; grill burger to desired doneness. Top bottom of bun with some bacon walnut chutney and lettuce; place grilled burger over lettuce and garnish with remaining blue cheese and additional chutney.

For chutney: In large pan, fry bacon until crisp; remove bacon and drain all but enough bacon fat to coat bottom of pan. Add onion and sauté until translucent; add fruit and/or vegetables, garlic and thyme; sauté another minute. Add sugar, vinegar, bourbon and water; simmer covered until liquid is reduced by 3/4. Remove from heat and cool slightly. Add cooked bacon and walnuts. Season with salt and pepper. Top blue cheese burger with chutney. Reserve remaining chutney for additional burgers.

bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717