Plymouth Roquefort Burger (S3E5)

19 days, 12 hours, 30 minutes. This time frame may not mean much to you, unless you are a furloughed federal worker, and in that case, this is how you refer to the passage of time now. 19 days, 12 hours, 30 minutes: that is the time since the furlough started that we began our first burger of the New Year. (On a completely unrelated note, does anyone have good hobby suggestions?) Ahem. What we mean to say is: Welcome back, and Happy New Year! Our resolution? More burgers, obviously.

Now, astute readers may notice that we may have perhaps kinda sorta skipped Episode 4 (Mutiny on the Windbreaker). Not only was there nary a Burger of the Day, but it also took place on a cruise ship with cuisine of questionable quality. We decided to jump ship on that one, much as Bob had tried himself, and sailed on to the next episode: An Indecent Thanksgiving Proposal. So, let’s take a trip in the Wayback Machine and celebrate Thanksgiving again.  The turkey, the cranberries, the stuffing, the…absinthe? Bob, we like your style 😉 Speaking of which…

(1) What we are thankful for

It was obvious to explore the vast selection of Thanksgiving cocktails that The Interwebs had to offer. And we were right on the verge of making a Cranberry Margarita, but 27 burgers into this blogging adventure, we have the wisdom to seriously consider the palette pairing with the burger flavors, rather than purely steamrolling through with the theme. Well, at least taking some creative liberties with the theme. The burger obviously features Roquefort cheese, so out with the Thanksgiving, in with the French – French red wine that is! We popped open a bottle of Château Saint Sulpice, a red blend from Bordeaux, and one of the finest from Giant’s highly curated selection.

This selection, or, well, all wines, are best enjoyed with a little bit of f*ck the patriarchy attitude. Corresponding wine glasses encouraged but not required.

 

 

(2) Sounds of the Season

We may have already been through this, but Thanksgiving is not a holiday rife with musical selection. Given our theme pivot, we went for a French cafe atmosphere: “romantic” accordion music (isn’t all accordion music romantic?). And if you don’t think we listened to the Ratatouille soundtrack, then you don’t know us at all.

(3) Landing at the Roque

The Plymouth Roquefort burger is all about the cheese, so we wanted a burger that featured the aromatic fromage, but, you know, not too much (we may not be the biggest bleu cheese fans). A pleasant sounding option was the Grilled Burger with Roquefort Mayo and BBQ Red Onions featured on the Epicurious webpage. After quartering the recipe to produce our two burgers, we started the action.

We first sliced a red onion approximately 1/2 inch thick, resulting in 10-12 rings of various sizes, then slathered them up in Rib Rack’s Campfire Cider BBQ Sauce. We cooked these over medium heat on our trusty cast-iron skillet for about 15 minutes, turning occasionally and re-BBQ-saucing halfway through.

 

 

Meanwhile, we prepared the Roquefort mayo by crumbling 2 oz. Roqeufort cheese from Arrowine & Cheese and mixing it with 3 Tbsp of mayo, 1/2 tsp red wine vinegar, and 1 tsp sriracha.

 

 

We prepared a standard burger with our favorite Roseda Farm beef, using 1/4 lb beef per burger, mixed with a few dashes of Worcestershire sauce, and salt and pepper on both sides of the patty.

The burger was assembled on toasted poppyseed kaiser buns from Heidelberg’s Bakery, then topped with the Roquefort mayo and BBQ onions.

 

 

(4) Review

Ratios are everything with this burger. Our buns were a bit too big for 1/4 lb burgers, and we maybe over-mayo’d them, so the first few bites were pure bun and Roquefort sauce. Somewhere right in the middle of the burger was the perfect combination of bun, beef, onion, and Roquefort. The sweetness of the BBQ sauce and boldness of the red onion complemented the bleu cheese well. This lasted only a few bites in the center before the balance was thrown off again, but what a delicious few bites those were. If you really like bleu cheese, this burger is definitely for you, but for us Broads, this may have been a one and done deal.

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