This recipe for blue cheese-stuffed burgers is sure to be the hit at your dinner table. Bursting at the seems with melted cheese, these patties are one-of-a-kind. Breadcrumbs and eggs hold together the concoction and add a rich depth of flavor. Serve with a side salad, grilled veggies, or potato salad. One online reviewer says, "My wife and I love grilling these burgers in the summer. We serve with oven-baked sweet potato fries."
1/2 cup finely chopped onion
1 pound ground round
3 tablespoons dry breadcrumbs
2 tablespoons water
1 egg white, lightly beaten
1/4 cup (1 ounce) crumbled blue cheese
1/4 cup fat-free sour cream
4 (1-ounce) English muffins, toasted
4 lettuce leaves
4 (1/4-inch-thick) slices tomato
How to Make It
Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes or until tender. Remove from heat; let cool. Combine onion, beef, breadcrumbs, water, and egg white in a large bowl; stir well. Divide mixture into 8 equal portions, shaping into 1/2-inch-thick patties. Spoon 1 tablespoon cheese into the center of 4 patties; top with remaining patties. Press edges together to seal.
Prepare grill. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
Spread 1 tablespoon sour cream over top half of each muffin, and set aside. Line bottom halves of muffins with lettuce leaves; top each with a tomato slice,a patty, and top half of muffin.
We cooked these for memorial day, and they were delicious! Very quick, and easy to make! I used gorgonzola cheese instead of blue cheese. Next time, I plan on adding some spices to the meat mixture to give it a little more flavor. I served mine on Oroweat Sandwich Thins with crinkled cut sweet potato fries. Great for a small dinner with friends.
Cooked the onions til tender in small amount of broth, using microwave. Made to recipe except replaced the 2 tbs water with beef broth. Formed the patties and then chilled thoroughly. These were very, very good. Great for a "grown-up" bbq.
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