Ahoy hungry scallywags! If ye all have been following Galley Pirates since its start years ago, you might recognize a few posts recently, as we return to some of our greatest hits, prepared under different circumstances. In this case, these over-the-top delicious burgers were prepared from the Upward Wing galley, in mass one Fourth of July, by Captain Peter all by himself while Pirate Kristin was in Afghanistan in 2014. Now returned from a war zone and even out cruising again, it seemed time to redo these on the hook. Peter had three different flavors, and you can check them out here, but tonight in Alabama Gulf Coast waters, it was the classic blue cheese and bacon. With Spaniel seal of approval.
Bacon and Blue Cheese Stuffed Burgers for Four
For a print-friendly recipe, see below
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5-6 green onions, chopped
4 pieces of thick (or 6 of thinner) bacon, cooked and chopped
3/4 cup blue cheese crumbles
2 lbs ground beef
Captain Peter gave you detailed instructions and pictures in the old post, but here’s the crib notes: sautee the green onions (preferably in the grease from cooking your bacon) 2-3 minutes, until they wilt. Cool them and then combine with the bacon and blue cheese crumbles.
Shape half of the beef into four large, thin patties. Heap 1/4 of the filing in the middle, leaving an ample 1/2-inch or so margin to crimp together. Shape the remaining beef into four matching patties and lay one on top of each stuffed burger, mashing and crimping the edges together to seal. When you have things fairly patched up, you can slide a spatula underneath each on and sort of “cradle” it in your hands to fix the form and any thin patches. Yes, I did just suggest you treat your hamburger with the tenderness reserved for an infant.
Hand those up to the Captain to grill to perfection.
Serve with something like our Sweet Potato Salad, and await the sunset!
Make your gourmet burgers easy to eat by stuffing, not stacking.
- 5-6 green onions (scallions)
- 6 pieces bacon
- 3/4 cup blue cheese crumbles
- 2 lbs ground beef
Fry the bacon, remove from pan, leaving the grease and set aside. In the same pan sauté the green onions 2-3 minutes until wilted. Cool and combine with the bacon and blue cheese crumbles.
Set your cockpit grill to medium-high.
Shape beef into 8 large, thin patties. Heap 1/4 of the filing in the middle of 4 patties, leaving an ample 1/2-inch or so margin to crimp together. Lay each of the remaining 4 patties on top of each stuffed burger, mashing and crimping the edges together to seal.
Grill under beef is cooked through, about 7 minutes per side.