INVERT SKIRT BLUE BURGER VIA QUEENS BLVD
Ingredients:
- 3 pounds of diced skirt steak, chilled.
- 180 grams of Blue Cheese Crumbles
- 6 brioche Buns
- 1/4 cup of garlic butter.
- 1/2 cup "The Tropical" BK Salsa
Directions:
In small batches, pulse the skirt steak in a food processor, about 3-4 times. Separate into 12 patties. Take 30 grams of blue cheese, and place on top of one of the patties, take another patty and press on top of the cheese so the two patties come together to make one patty, with the cheese hidden inside- repeat for the remaining 5. Pat the patties with seasoned salt and pepper.
Grill for 3-4 minutes, flip and generously pour on "The Tropical" on the grilled side and finished the raw side in 3-4 minutes, and carefully remove. Brush garlic butter on the crown of each bun and place the on grill for a hot minute. Top each burger with "The Tropical"... bun it, serve it, love it.
- 3 pounds of diced skirt steak, chilled.
- 180 grams of Blue Cheese Crumbles
- 6 brioche Buns
- 1/4 cup of garlic butter.
- 1/2 cup "The Tropical" BK Salsa
Directions:
In small batches, pulse the skirt steak in a food processor, about 3-4 times. Separate into 12 patties. Take 30 grams of blue cheese, and place on top of one of the patties, take another patty and press on top of the cheese so the two patties come together to make one patty, with the cheese hidden inside- repeat for the remaining 5. Pat the patties with seasoned salt and pepper.
Grill for 3-4 minutes, flip and generously pour on "The Tropical" on the grilled side and finished the raw side in 3-4 minutes, and carefully remove. Brush garlic butter on the crown of each bun and place the on grill for a hot minute. Top each burger with "The Tropical"... bun it, serve it, love it.
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