Recipe courtesy of Mr. Bartley's Burger Cottage

The Viagra Burger

Mr. Bartley's Gourmet Burger menu of politically-focused burgers and quality ingredients captured the attention (and stomachs) of Harvard students. The blue cheese dressing, far chunkier than any store-bought variety, is a messy but necessary addition to a classic burger. Rise to the occasion, and dig in.
  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 burgers
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Ingredients

6 strips bacon

4 ounces soft blue cheese, such as blue Brie, cubed

1/4 cup buttermilk

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 1/2 pounds ground chuck, 85-percent lean

1 tablespoon unsalted butter

4 seeded hamburger buns

1 medium vine-ripe tomato, cored and cut into four 1/4-inch thick slices 

4 medium iceberg lettuce leaves

French fries, for serving 

Directions

  1. Preheat the oven to 400 degrees F.
  2. Lay the bacon in a single layer on a rimmed baking sheet and bake until crisp, turning once, about 15 minutes. Drain on a paper-towel-lined plate and then halve each piece of bacon.
  3. While the bacon cooks, mix the blue cheese and buttermilk in a small bowl with a fork. Mash some of the blue cheese to make a very thick and chunky sauce. Season with salt and pepper, and set aside.
  4. Form the ground chuck into 4 patties, each about 4 inches in diameter and 3/4-inches thick. Sprinkle each burger with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the butter in a large skillet set over medium-high heat. When the butter stops foaming and is just beginning to brown, add the burgers and cook, turning once, until medium, 7 to 8 minutes.
  5. While the burgers cook, toast the buns in the oven, about 5 minutes.
  6. To assemble the burgers, put one patty on the bottom half of each bun. Evenly top with the bacon pieces, blue cheese dressing (it will be messy and runny), tomato and lettuce. Finish with the top of the buns and hold the burgers together with a long toothpick. Serve with fries on the side.

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