Courtesy of Chef Neil “Nino” Thibodaux, Houma
Printed in Summer 2012
- 8 ounces sharp cheddar cheese, cubed, room temperature
- 1 1/2 tablespoons Worcestershire sauce
- 4 cloves garlic, smashed
- 1/3 cup your favorite beer
- 2 teaspoons Creole seasoning, in all
- 8 strips crisply cooked applewood-smoked bacon, crumbled
- 1 1/2 pounds ground beef, preferably 85/15
- 4 French bread-style rolls
- mayonnaise, for serving
- tomato slices, for serving
- Preheat grill to high, about 400ºF. Place cheese in the bowl of a food processor and process until smooth.
- Add Worcestershire and garlic and process until blended. Add beer, a small amount at a time, until mixture is of spreading consistency.
- Stir in 1 teaspoon Creole seasoning and cooked bacon and pulse 10 seconds more.
- Form ground beef into 8 very thin patties. Divide cheese mixture between 4 patties, top with remaining Creole seasoning.
- Top each cheese-covered patty with a plain one and seal so that the cheese is encased.
- Grill on high heat for 4 1/2 minutes per side. Place on rolls, top with mayonnaise and tomatoes.