The Blue Cheese Wedge Burger with 'Luger' Tomatoes

by Rachael Ray 1:07 PM, April 5, 2017

Rachael Ray Show

Aired April 11, 2017

Serves 4 servings

To make this recipe 100 percent gluten-free, be sure to use a gluten-free brand of Worcestershire sauce.


12 slices meaty bacon
1 cup sour cream
1/4 cup buttermilk or cream
1/2 loosely packed cup chopped herbs, such as minced chives and finely chopped dill and parsley and/or cilantro
2 tablespoons white vinegar or white wine vinegar
A few dashes Tabasco
Salt and pepper
1 cup smoked blue cheese or blue cheese crumbles (I use Oscar’s Smoke House)
2 heads iceberg lettuce
2 pounds 80% lean ground sirloin
2 tablespoons Worcestershire sauce*
4 slices Vidalia onion
4 thick slices beefsteak tomato
HP Sauce or steak sauce of choice
4 scallions, both whites and greens, sliced on bias
4 tablespoons toasted sesame seeds


Preheat oven to 375°F. Arrange bacon on slotted pan or wire rack set onto baking sheet and bake to crisp. 
In a bowl, combine sour cream, buttermilk or cream, herbs, vinegar, Tabasco, salt and pepper. Stir in blue cheese crumbles.
Cut 2 large slabs of off each head of lettuce along either side of the cores. Trim bottoms so slabs lie flat on plates. Reserve the remaining lettuce for another use.
Combine beef with Worcestershire, salt and pepper, and form 4 patties that are thinner at the center and thicker at the edges for even cooking.
Preheat a cast-iron skillet over medium-high heat with a drizzle of oil. Cook patties 7-8 minutes, turning occasionally.
Top the slabs of iceberg with dressing, burger patties, bacon, onion and tomato.  Pour steak sauce back and forth over top of tomatoes, garnish with scallions and sesame seeds, and serve.

*This ingredient may contain gluten, depending on the brand you buy. If you have a medical issue, be sure to read ingredient lists carefully and check with your doctor if you have any questions.


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