Blue Burger

• 8 slices double-smoked bacon, each 1/4 inch thick
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 2 ounces blue cheese, crumbled (about 1/2 cup)
• Chopped fresh flat-leaf parsley leaves, for garnish (optional)
• 4 hamburger buns, split; toasted (see page 15), if desired

1. Cook the bacon in a large saute pan over medium heat until golden brown and slightly crisp, 3 to 4 minutes per side.
2. Remove the bacon to a plate lined with paper towels.
3. Divide the meat into 4 equal portions (about 6 ounces each).
4. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
5. Season both sides of each burger with salt and pepper.
6. Cook the burgers, using the oil (see page 16) and topping each one with some cheese and a basting cover during the last minute of cooking (see page 21).
7. Place the burgers on the bun bottoms and top each with 2 slices of bacon and chopped parsley, if using.
8. Cover with the bun tops and serve immediately.

bacon, ground chuck, kosher salt, canola oil, blue cheese, flatleaf, buns

Taken from www.epicurious.com/recipes/food/views/blue-burger-376003 (may not work)