Sweet and crunchy pickled fennel and shallots are a perfect contrast for this tangy blue cheese burger topped with peppery arugula.
| .5 cup | (125 mL) Sugar |
| 1 cup | (250 mL) White vinegar |
| .5 | Bulb fennel, shaved |
| 1 | Large shallot, thinly sliced |
| 1 lb | (450 g) Ground beef |
| 2 | Cloves garlic, minced |
| Salt and pepper | |
| 4 | Dempster’s® Original Hamburger Buns |
| .25 cup | (60 mL) Melted butter |
| 6 oz | (175 g) Blue cheese |
| Baby arugula |
COMBINE sugar and vinegar in a small saucepan over medium heat. Heat, stirring occasionally until sugar has dissolved, about 5 minutes. Remove from the heat. Place shaved fennel and shallots in a small shallow bowl. Pour vinegar solution over top. Place into refrigerator to chill until ready to use.
PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray.
COMBINE ground beef, garlic, salt and pepper in a medium bowl. Gently mix using your hands. Divide mixture into 4 equal portions. Form into patties.
GRILL patties for 4-5 minutes per side or until nicely char grilled and internal temperature reaches 165°F (74°C).
BRUSH cut side of each bun with melted butter and place on the grill to toast for about 1 minute.
ASSEMBLE s by placing a beef patty on bottom half of each bun. Top with blue cheese and arugula. Drain liquid from the pickled fennel and shallot. Garnish s with the mixture and top with remaining buns. Serve immediately.
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