Burgers and Innis and Gunn

Even though it's September, the weather is still fantastic for grilling outside. With the leaves changing and the nights cooling off you know autumn is around the corner. One of my favorite dishes to BBQ at this time of year is a Blue Cheese Burger. It’s still summery with a feel of comfort food.

Angus beef mixed with melted chunks of blue cheese on a fresh toasted Kaiser bun and an Innis and Gunn to wash it down. I'll also throw on some garlic roasted nugget potatoes.

The Beer
Innis and Gunn is a Scottish, hand-crafted oak aged beer. It is matured in oak barrels for 77 days which gives it flavors of toffee, vanilla and oak on top of the beers natural malt and fruity hop notes. It's a perfect complement to the gooey blue cheese in the burger.

You pay for quality. Innis and Gunn is only sold by the bottle. I like to drink it out of a pilsner glass so I can get the full aroma and taste. It's a cold beer, but it warms your soul.

The Burger
1-1/2 pounds Angus beef

3 ounces blue cheese, crumbled
1/4 cup minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt (leave the salt out if your cheese is salty)
6 Kaiser Buns

1. In a large bowl, mix the Angus beef, blue cheese,    chives, Worcestershire sauce, black pepper, and salt. Cover, and refrigerate for 2 hours.
2. Preheat grill for high heat. Gently form the burger mixture into about 6 patties.
3. Grill patties 8-10 minutes per side, or until the internal temperature is 165 degrees.
4. When the burgers are resting, warm the buns on the BBQ and grab the garlic roasted potatoes.

I like to change up the toppings, but I keep condiments to a minimum because these burgers are so flavourful, sometimes it's a thick ring of red or Spanish onion, other times I'll slice up an avocado.
Bacon, yes please!

The Spuds
2 pounds of nugget potatoes (new, golden or red)
3 tbsp Olive oil
3 cloves of garlic, thinly sliced
1 tbsp Kosher (or to taste)

1. Boil the potatoes until they are about 80% cooked.
2. Drain and cool until they can be handled and cut them in half.
3. In a large bowl, combine the oil, garlic and salt then toss in the nuggets
4. Place the potatoes cut side down in a pan that can go on the BBQ. It will have to be small enough so that you still can cook your burgers.
The potatoes take about 40 minutes to get crispy so I start them first then put my burgers on after 20 minutes.

The great thing about nuggets is that they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch.