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The Black and Bleubird Burger

Recipe courtesy of Modern Day Moguls

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Balsamic Top Sirloin

Pickled Onion Topping

Blue Cheese Fondue Topping


  1. 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.
  2. Let pickled onions sit for 30 mins. Good in the refrigerator for two weeks.
  3. Place all ingredients for Balsamic Top Sirloin in a bowl and let sit while making the fondue.
  4. To make the fondue, melt the butter in a saucepan.
  5. Stir in the flour until smooth. Add the milk while stirring until it thickens.
  6. Bring the sauce to a boil. Add salt and pepper.
  7. Lower the heat to simmer while stirring for 2-3 mins.
  8. Stir in the blue cheese and cream cheese until the cheese is completely melted.
  9. 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.
  10. 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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