Blue Cheese Burgers
It's "hamburger night" here tonight and these delicious Blue Cheese Burgers are on the menu. (Another way to serve these is to make a conventional hamburger patty and increase the amount of cream cheese and blue cheese to 4 oz each and spread the mixture on the buns as a dressing instead of ketchup or mustard) - either way, the result is tasty.
Ingredients:
3 oz. cream cheese
3 oz. crumbled blue cheese
1/8 t. onion powder
1 T. chopped fresh parsley
salt and pepper to taste
1-1/2 pounds ground beef (I use 85% lean)
salt and pepper
Coarsely ground black pepper (optional)
Instructions:
1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
2. Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
3. To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal.
4. Sprinkle burgers liberally with coarsely ground black pepper (optional).
5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.
6. I serve them with a platter of iceberg lettuce leaves, dill pickle slices, onion slices, sliced tomatoes and condiments such as mustard and ketchup, so diners can add what they wish to their burgers.
7. Enjoy!
Recipe Notes: A warning: First of all, let 'em rest for a little while before you eat them. The cheese in the middle is hot and oozy and I don’t want to get blamed for someone burning themselves! I also think it’s best to cut 'em in half before eating them to avoid "burger blowout". I found out the hard way that the cheese mixture inside is under pressure! There’s no way around it, these are messy burgers, but that’s what makes them fun, right? I don’t add anything to the meat besides salt and pepper because the filling is so flavorful. Feel free to experiment with different seasonings in the filling.
Ingredients:
3 oz. cream cheese
3 oz. crumbled blue cheese
1/8 t. onion powder
1 T. chopped fresh parsley
salt and pepper to taste
1-1/2 pounds ground beef (I use 85% lean)
salt and pepper
Coarsely ground black pepper (optional)
Instructions:
1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
2. Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
3. To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal.
4. Sprinkle burgers liberally with coarsely ground black pepper (optional).
5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.
6. I serve them with a platter of iceberg lettuce leaves, dill pickle slices, onion slices, sliced tomatoes and condiments such as mustard and ketchup, so diners can add what they wish to their burgers.
7. Enjoy!
Recipe Notes: A warning: First of all, let 'em rest for a little while before you eat them. The cheese in the middle is hot and oozy and I don’t want to get blamed for someone burning themselves! I also think it’s best to cut 'em in half before eating them to avoid "burger blowout". I found out the hard way that the cheese mixture inside is under pressure! There’s no way around it, these are messy burgers, but that’s what makes them fun, right? I don’t add anything to the meat besides salt and pepper because the filling is so flavorful. Feel free to experiment with different seasonings in the filling.
