Mix as 50/50 burger. Half sausage and half 80/20. Added shallots to the mix. Very tasty
I don’t know what I did wrong but my patties fell apart faster than my husband’s plans for sex. But so delicious.
We make these burgers using this recipe all the time during the summer and they are a regular hit with all of our guests. This is a great recipe!
Just made these as the Blue part of a Red White and Blue dinner. Very tasty.
Just wanted to report that I used lean hamburger because all I had was elk burger, and the burgers were still fabulous. Thank you!
Had a pound of organic, grass-fed ground beef, but no plan as to what to do with it for dinner tonight! I decided to check your website for some last-minute inspiration, and low-and-behold, I happened to have all the ingredients on hand for this recipe! We served them on these super thin whole grain buns (EarthGrain brand if anyone wants to try them), and they turned out oh-so yummy! My husband and I have a definite new favorite that no doubt will become a regular. I can always depend on your recipes to be of “good taste” (pun intended, lol). Thanks for another good one!!
No water, and the egg is a little much but the taste is BAM. Thank you.
I made these last night (with regular ground beef) and with all the toppings, my husband commented that he didn’t think he’d be able to find a better burger at one of our favorite burger joints. It was delicious.
My family loved this, it turned out great,thanks for the recipe,Tash
We made these burgers yesterday and they turned out awesome! We used regular ground beef (71%)
and the cheese stayed intact very well. We decided to pan fry on medium heat and take our time. The burgers came out juicy and delicious!
I’ve been making a variation of these for a while… definitely a crowd pleaser. Try raspberry chipotle sauce as a condiment instead of mustard/ketchup.
I make burgers with blue cheese sometimes as well, but I prefer to add some oatmeal flakes, red wine and crumbled cooked bacon on the meat before doing the patties.
Instead of onion and garlic, I use shallots.
So far they have been a hit every time.
These are wonderful! We have made them several times and just love them. Thanks for a great recipe!
These burgers are a favorite in our house, my kids love them. I saute baby portabella mushrooms then chop them fine and add that to the ground meat along with Maytag Blue cheese. I know what we’re having for dinner tonight!
Love your web site.I’m making the curried rice salad right now to bring to a lunch tomorrow. It smells wonderful!
Thanks for the great ideas.
I made these and they were delicious! We actually served them with your Spinach and Orzo Salad Recipe. They were great together.
I tried to follow the recipe as well as I could, but I did have trouble keeping the burgers together. I used 85% lean grass-fed beef which maybe wasn’t fatty enough, but our local butcher didn’t have anything else. The meat was also really cold from the fridge — maybe we should have let it sit out for a while? Or maybe I mixed it too much? I dunno, they just didn’t quite have the consistency I expected. Regardless, they were really good and I will have to try and make them again.
I tried this a couple years ago with cheddar, and I guess I didn’t make the chunks small enough, because the burgers fell apart. I may have to try this again.
Adding an egg to the mixture really helps preventing the burger from falling apart. ~Elise
Yesterday was my birthday and I gave this recipe to my husband and three teens. They made these burgers for dinner and they were fantastic!
I’ve been using this method for a while and love it. One recent experiment was lamb feta burgers which were excellent, especially with a thin slice of granny smith apple from the salad!
Love lamb, love the idea of lamb burgers with feta. Thank you! ~Elise
I like using Maytag Blue Cheese & also adding a couple strips of bacon on top. Yum!
Some crispy bacon would be awesome with this burger. Yum indeed. ~Elise
Can’t wait to try these! I make feta burgers for my friends and family. Ground sirloin, feta, green onion, chopped tomatoes, and fresh chopped spinach with a healthy sprinkling of dill. I put my rectangular cooling rack on a 9X13 baking dish and bake them on that, so the fat drips down. I serve them like little meat loaves, sometimes with a side of homemade ranch dressing for dipping.
If you don’t like bleu cheese, use the gorgonzola in its place. They are not so dissimilar.
Funny, last night I made ricotta burgers – I didn’t have a lot of ground beef so I wanted to beef up the burgers. I added about half a cup of ricotta to 1lb beef, some bread crumbs and a Tbsp or 2 of my favourite BBQ sauce. They were awesome! I just had them with the regular condiments but I thought that some arugula with lemon aioli would have been just right.
Thanks for reminding me of my blue cheese burgers that I made when I cooked for me and myself 25 years ago. (cheap hamburger with crumbled bleu cheese and alotta pepper; nuked; topped with nuked bacon; between toasted raisin bread).
But these look and sound delicious and can’t wait to get the grill going to try ’em out.
I have used this method with gouda instead of blue cheese–I’m not a big fan of the blue cheese (and since I’m 37 weeks preggo–can’t have the blue stuff anyway). We always buy ground chuck for our burgers, usually ends up being about 80/20 and we always have super-juicy burgers.
Other favorite burger recipe: mix in Teriyaki, and healthy doses of curry, jerk seasoning and allspice for a great Caribbean flavor. Serve with American cheese and grilled pineapple. Also add a bit of a thicker teriyaki sauce, like Kona Coast Teriyaki/Pineapple marinade.
I don’t care for blue cheese much, myself. For some reason I like a pasta sauce I make with gorgonzola, but have never liked blue cheese on a burger, steak, or salad; like most cheese lovers seem to…
Elsie/Garrett, is there another cheese that would stand up to this method?
This burger sounds really delicious. Elise, what kind of hamburger bun do you show in the photo? It looks much better than any burger bun that I’ve ever bought.
Hi Christine. Great question. These buns are so terrific my brother uses them for dinner rolls. The maker is Rudi’s Organic Bakery. We get the white hamburger buns at Whole Foods. They also have whole wheat and spelt. ~Elise
I like the recipe you have here and probably will try it myself. I like the dijon and garlic idea for sure. I usually get pre-made 1/2 poundish angus monsters at the store from the deli/fresh meat section. They don’t have the gourmet touches of this recipe but are nearly irresistable with liberal dustings of cracked pepper.
The only recommendation I have for grilling is to make sure that your coals are HOT, otherwise the exposed bleu melts out of the burger when cooked at a lower temp for longer. Slightly charred on the outside and medium in the middle is what I shoot for – no mooing or hockey pucks. You can dress the burger up with minimal fixings (whole wheat bun, lettuce, tomato, thick cut bacon) and the texture/flavor is rounded out with simplicity.
If you’re making these on the East Coast, try Great Hill Blue cheese — it’s mild enough not to overpower the burger, but still has a bite. Great method, by the way!
Thanks for the suggestion, Lydia! ~Elise
I grilled cheese-stuffed burgers last night too! I echo that you must pinch the two patties around the edges well so the cheese doesn’t ooze out and yes…a medium ground beef works for this type of burger as it requires longer to cook.
The lean ground beefs will dry out in this instance.
Thanks Garret & Elise.
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