I like my hamburger grilled on a George Foreman grill for about 4 minutes and then put on a heated bun and garnish with Kosher dill pickles, slice of onion, tomato and mustard. It is juicy and the fat goes off it into the little dish below.
Sometimes I go with a “baja” style burger with guacamole, jals, pepper jack cheese, but lately I can’t get away from the bleu cheese on my burger.
And oh yeah: hold the iceburg, give me alfalfa sprouts, if you please.
Wendy’s now has a bleu cheese burger.
I’m not a big fan though. I love bleu cheese and I love burgers but the two don’t really seem to go together.
Blue cheese goes really well on a thicker (1/2 lb & up) style burger. Then again, I’ve always loved the combination of blue cheese and beef (like a ribeye with blue cheese butter.) The two just seem to complement each other perfectly, as long as you use it sparingly.
It was mozzarella. No pizza sauce though.