BLT Blue Cheese Ranch Burgers featuring KOW Malbec

With a hint of spring in the air here in New York City, my mind has already made the jump to the warm days of summer and I am fantasizing of eating a BLT (I think I look forward to tomato season all year long). While we are a ways away from the perfect tomatoes of summer days, a girl can dream. 

A few weeks ago, we took a family trip to one of our favorite places, the Caribbean island of Nevis.  This was our second year going there, staying at the Four Seasons, which has incredible food.  Last year, I was inspired to recreate their Jerk Burger and this year, I came home inspired by their Mahi BLT.  Instead of slices of bacon, they made a bacon jam, which I found made the sandwich easier to eat and gave more bacon flavor. 

BLT Blue Cheese Ranch Burgers

25 min 30 minutes 4 Servings

Ingredients

For the Blue Cheese Ranch:

• 1 cup mayonnaise
• ½ cup plain yogurt
• ¼ cup buttermilk, well-shaken
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh flat-leaf parsley
• ¼ teaspoonkosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• 1/3 cup crumbled blue cheese

For Bacon Shallot Jam:

• 8 slices bacon
• 1 shallot, minced
• 1/3 cup tomato paste
• Salt and pepper, to taste

For the Burgers:

• 1 to 2 tablespoons avocado oil
• 1 pound lean ground beef
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 slices white cheddar cheese
• 4 potato buns, toasted if desired
• 1 ripe tomato, sliced
• Bibb lettuce leaves

Instructions

For the Blue Cheese Ranch:

1. Combine all of the ingredients in a medium bowl and mix well. Refrigerate until ready to serve.
2. Add the ginger, garlic, and curry paste and cook for 1 minute, or until very fragrant. Add the broccoli, season with salt and pepper, and stir until everything is fully coated in curry. Pour in the stock and coconut milk. Bring to a simmer and cook for 15 minutes, or until the broccoli is tender. Remove from the heat and add the cilantro.
3. Transfer the soup to a blender (you may need to do this in batches) or use an immersion blender to blend until smooth. Stir in the lime juice. Ladle the soup between bowls and garnish with basil, peanuts, and chilies.

xoKatie 

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