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Love blue cheese so it’s one of my fav recipes
Moist, juicy, delicious! Amazing combination of flavors. I serve it with grilled onions and mushrooms, tomatoes, lettuce, avocados , fry sauce and fries on the side.
Very good. It was raining so, I did 4 in the cast iron and 4 on a flattop. Family loved them. I made it exactly as written but, had to double it for my family. They are very delicate and if I were to grill them I would have to cut down on the moisture. No need for water, I would do one egg for 2 pounds ground beef. And I had to semi freeze the patties before transferring them to the pan or griddle. I would say it would be true for the grill as well.But, excellent flavor and perfectly textured burger. 4 out of 5.
Delicious! We topped these with sauteed mushrooms and Frank’s hot sauce.
Ok – I’m an avid cook and I never ever post comments but I must on this recipe. This is one of the best burgers that I’ve ever made! This will now be my go to burger recipe. The burgers had a perfect char on the outside and were so yummy and juicy inside. I let the patties chill for about 45 minutes before putting on a hot grill – and 5 minutes on each side made a well done burger, so next time I may do 4 minutes each side. Loved it!
Love these burgers. Nice tangy burger. I change nothing except, I add bacon slices and jalapeno sauteed. Thanks for a great recipe.
This burger has so much flavour and so easy to make, I fry mine in a cast iron pan.
Easy awesome Burger !
Excellent! I didn’t have Dijon so I used regular mustard. I will definitely make these again.
I think the burger would hold together well if the patties are chilled per the recipe and then allowed to dark crust on the grill (don’t move it) before flipping.
This recipe is so good every time I make it turns out perfect
This just completely falls apart. Don’t use this recipe unless you want to lose your burgers in the grill and then have to start over from scratch.
Hi Zack, chilling the patties first will help them hold together. Also make sure your cheese is well crumbled, not big chunks.
And add another egg to help stick together
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.