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Exclusive Recipe: Wildfire Blue Cheese Burger

August 6th, 2009 by Brandi

The folks at Wildfire Restaurant are treating DC Gluties readers to an exclusive preview of Chef Steven Lukis’ stuffed blue cheese burger.

A year ago, I wouldn’t have shared this recipe as I was under the impression that blue cheese was made true to tradition, with an injection of bread mold to force the veins. Thankfully for us gluten free gourmets, the food industry favors chemicals over tradition (note hint of sarcasm) making most domestically produced blue cheeses safe. There’s a list of verified gluten free cheeses on the Sure Foods Living blog that you can use with this recipe.

After hosting the gluten free wine dinner at the Wildfire Restaurant in Tyson’s on August 11, Chef Lukis will appear on WUSA 9 for a summer grilling cooking demo where he’ll share this recipe with viewers … but you get it first. Try his gluten free fare in-person on the 11th (tickets are $55 for four courses including wine, gratuity and tax) or try his burgers first at home. 

I’m looking forward to trying a blue cheese burger this weekend, topped with a Kinnikinnick hamburger bun (available in the freezer section of the Giant on Rte. 7 on the border of Arlington and Falls church), the same brand served by Chef Lukis at Wildfire Restaurant in Tysons.

Stuffed Blue Cheese Burger
4 oz. burgers, 2 each
2 oz. GF blue cheese, each

GF hamburger buns

Take out the number of 4 oz. burgers needed and leave at room temperature 20 minutes. Place bottom patty on a parchment-lined pan. Place blue cheese in the center of the bottom burger. Place top burger over blue cheese and bottom burger and seal edges by crimping all around burger, repeating on both sides.

Do not stack burgers!

Char crust and grill on each side to medium rare/medium and top with shredded lettuce, tomato, blue cheese dressing (Marzetti’s among others are gluten free), red onions and any other garnish you’d like. Enjoy!

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