Have you ever made a cheese-stuffed burger?
The most common method is to put a mound of cheese between two ultra-thin hamburger patties and pinch the sides.
The downside to this approach is that if you haven't sufficiently sealed the edges of the burgers, all the melted cheese leaks out when you cook them. Also you can scald your tongue on the hot melty cheese if you're not careful.
So, when my pal Garrett described a way for making blue cheese burgers that mixed the cheese in with the burgers, I was all ears.
Garrett calls the burgers "sassy" and sassy they are indeed.
They aren't as pretty as a stuffed cheeseburger, but you'll get a great dose of tangy blue cheese flavor with every bite. Garrett made these for my parents the other day and they loved them.
Tips on Making the Best Blue Cheese Burgers
- For juicy burgers, use 80:20 ground beef (80 percent lean meat, 20 percent fat). Lean ground beef will give you dry burgers.
- Use your favorite blue cheese here. Nothing fancy required; save those for the cheese board. Pre-crumbled blue cheese will work in this recipe, but since it does not melt as well as blue cheese you crumble yourself, it's not preferable.
- Prep the patties up to a day in advance and refrigerate them, covered tightly in plastic wrap, if you'd like to work ahead.
More of Our Favorite Burger Recipes!
- Grilled Mushroom Swiss Burger
- Bison Burger
- Stovetop Double-Stack Cheeseburgers
- Jim’s Famous A1 Hamburger Recipe
- Chipotle Burger
Blue Cheese Burgers
Here's a tip, although you might be tempted to go with extra lean hamburger meat for this burger, given all the cheese, I don't recommend it, unless you want blue cheese flavored dry burgers.
1 pound ground beef (16 to 20 percent fat)
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 green onions, chopped
1/2 cup (about 2 ounces) crumbled blue cheese
1 large egg
1 tablespoon water
Salt and freshly ground black pepper
Gently mix the ground beef, cheese, and seasonings:
Put ground beef, mustard, garlic, onions, blue cheese, water, egg, and a sprinkling of salt and pepper into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix.
Shape into patties and chill:
Shape into patties, about 1/2 inch thick and larger than your bun. Refrigerate at least 30 minutes or until you are ready to cook.
Prepare a charcoal or gas grill for cooking over high direct heat:
Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties.
Season and grill the burgers:
Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking.
If you don't have a grill, you can use a grill pan or a cast iron frying pan for the burgers.
Serve on hamburger buns with lettuce and mayonnaise.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|