Michelle here, I’m a Nashville-transplant content creator who thinks I am funnier than you will. My love of beef runs deep and is almost always included in my 6-8 meals a day. I have a love of aesthetics and choose products based off of packaging which is why it was just as important for my burgers presentation to look as good as it tastes. Our burger, The Black and Bleubird Burger, is inspired by the iconic Bluebird Cafe, and my love of Nashville acoustic music coupled with Nashville’s love of meat + three.
The Black and Bleubird Burger
Balsamic Top Sirloin
1 1/2 lbs of top sirloin
1 tbsp olive oil
3 tbsp of balsamic vinegar
Salt and pepper
Pickled Onion Topping
1 medium red onion
1/2 tsp sugar
1/2 tsp salt
3/4 cup apple cider vinegar
Blue Cheese Fondue Topping
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/4 cups whole milk
Salt and black pepper
1/4 cup blue cheese crumbles
2 ounces cream cheese
Start with the pickled onion topping. In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve. Add red onions.
Let pickled onions sit for 30 mins. Good in the refrigerator for two weeks.
Place all ingredients for Balsamic Top Sirloin in a bowl and let sit while making the fondue.
To make the fondue, melt the butter in a saucepan.
Stir in the flour until smooth. Add the milk while stirring until it thickens.
Bring the sauce to a boil. Add salt and pepper.
Lower the heat to simmer while stirring for 2-3 mins.
Stir in the blue cheese and cream cheese until the cheese is completely melted.
Once fondue is made, put meat in a pan on medium heat for 3-4 minutes per side depending on how much pink you like.
Once fully cooked, add arugula to bottom bun. Add 3 ounces of meat. Top with fondue then sprinkle with a couple extra blue cheese crumbles. Next, add pickled onions and enjoy.
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