Culinary school starts in a week. Have I mentioned that I am going in to culinary school? Its pretty awesome. Prohibitively expensive, had it not been for dear old Aunt Sallie Mae, before she froze all assets. Remember? Back before the meltdown, when she was still all like “I can charge 13% interest!” These are things I don’t think about. Instead, I imagine that instead of buying an entry-level BMW, I bought a whole new life.
I’ve learned a few things about myself in recent times, and sitting behind a desk is not something I can do to make a living. Even if I really good at it, it just isn’t in my blood. So I redefined what I mean when I say “I’m a creative person.” I used to believe that this meant that I had unique solutions to problems. As it turns out, that’s only half the story. The other part is I actually have to create things, where there was nothing before. Not in like a God way, but in an apple+butter+sugar+flour=Apple Pie Bars. Or ball of yarn=homemade holidays. Or what might I do with that left over blue cheese? Unique solution! Put it inside the burger. Ok, so maybe I read that somewhere in a magazine, but I thought of it at the right time.
So, I plan to keep you posted on the culinary school adventure. Primarily, was it worth all that money when the only thing I’m even a little sure of is that I don’t want to be a chef. Not in the Anthony Bourdain way, anyway. Maybe in the private chef in an island villa kind of way though.
In the meantime, fire up the grill and make these:
Blue Cheese Stuffed Burgers
2 lbs ground sirloin
1 T cajun spices (you can mix up your own concoction. I used something called “Slap Yo’ Mama Cajun Seasoning”)
1/4 lb really good blue cheese, cut into 4 slices (I used what we got from Lively Run Dairy in the Finger Lakes. If you can find goat’s milk blue cheese, use it, otherwise, Roquefort or some other stinky, furry thing will work.)
4 bakery-style rolls
In a large bowl, mix the beef, egg and spices until just combined. Divide into for portions and make 4 big meatballs. Use your index finger to hollow out the middle of a meatball, slip a hunk of cheese inside, and reseal the hole. Press the meatball into a patty, making sure you don’t expose any of the cheese, and repeat three more times for the remaining meatballs.
Cook over a medium-hot charcoal grill until done to your liking. Keep in mind though, the cheese has to melt, so if you like your burgers medium-rare, and that usually means 4 minutes per side, add a minute or two to the cooking time to ensure gooey cheese centers.
When cooked, move the burgers to a plate and let the rest for 5 minutes. Meanwhile, toast your buns over the charcoal. Put the burgers on their buns, and slice in half to reveal the centers. Serve with whole grain mustard, ketchup and hot sauce.