5 Star Burgers Blue Ribbon Burger

The Blue Ribbon Burger is a fan favorite at 5 Star Burgers.

The team at 5 Star Burgers isn’t afraid to try new things. Each month, the burger joint, which has two St. Louis-area locations in Clayton, and Creve Coeur, Missouri, offers a rotating “burger of the month,” ranging from a take on the Philly cheesesteak to a spin on St. Louis’ own legendary St. Paul sandwich.

But we have trouble resisting 5 Star’s classic menu, which offers tried-and-true favorites such as the Blue Ribbon Burger with crispy smoked bacon, Port-braised onions and creamy Gorgonzola.

“This burger is full of complementary flavors that you'd usually only get in high-end steakhouses and restaurants,” says owner Steve Gontram. “Ruby Port is a natural pairing for blue cheese, and the sweet red onions are a perfect foil to the salty, tangy cheese, smoked bacon and buttery grilled beef.”

Blue Ribbon Burger

Recipe courtesy Steve Gontram, owner, 5 Star Burgers

“You can cook these patties to your liking, but keep in mind that a medium-rare burger will have an internal temperature of approximately 135°F. For medium-well, look for an internal temperature of approximately 150°F.” –Steve Gontram

Serves | 4 |

  • 2 lbs ground beef
  • salt and freshly ground black pepper, to taste
  • 2 Tbsp unsalted butter, melted
  • 4 brioche buns
  • 1 cup Port wine
  • 1 red onion, julienned
  • 4 oz Gorgonzola, sliced into four 1-inch discs
  • 8 strips thick-cut, naturally smoked bacon, baked until crisp
  • 4 pieces green-leaf lettuce (to serve)
  • 4 tomato slices (to serve)
  • bread-and-butter pickles (to serve)
  • 4 slices white onion (to serve)

| Preparation | Prepare a hot grill using your preference of fuel. If cooking indoors, use a cast-iron skillet over medium-high heat. Divide beef into 4 half-pound patties, about 1-inch thick. Generously season patties with salt and pepper. Set aside.

Brush melted butter onto brioche buns. Using a skillet or oven broiler, toast buns until golden brown and set aside.

In a saucepan, add Port wine and red onion. Bring to a boil and reduce to a simmer, cooking until Port is about 75 percent reduced. Set aside.

Place patties on the grill or in the cast-iron skillet and cook to your doneness preference, flipping halfway. During the last minute of cooking on the second side, place 1 disc of Gorgonzola on the center of the patty. Allow cheese to warm on patty until gooey and melted. Remove patty and place on the bottom side of bun.

| To Serve | Top burger with 2 strips of crispy bacon and a generous heap of Port-braised onions. Serve, if desired, with green-leaf lettuce, tomato, pickles and onion.

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Heather Riske is the editor in chief at Feast.

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