Place bread in a food processor; process 30 seconds or until finely ground. Place breadcrumbs in a large bowl. Add milk to breadcrumbs; toss with a fork to moisten. Add salt, pepper, and beef to breadcrumb mixture, stirring just until combined. Divide meat mixture into 16 equal portions, shaping each into a 3 1/2-inch patty. Spoon 1 tablespoon cheese in the center of each of 8 patties; top each with 1 remaining patty, pinching edges to seal.
Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from heat; keep warm.
Lightly coat cut sides of rolls with cooking spray; place cut sides down on grill rack, and grill 30 seconds or until toasted. Serve patties on toasted rolls with desired toppings.
Wine note: Enjoy a bottle of American zinfandel with this menu. Pietra Santa Zinfandel 2003 ($16) is loaded with jammy blackberry and raspberry fruit, along with smoky oak and hints of Chinese five spice that go great with grilled flavors, yet the typically soft tannins make it versatile enough to sip throughout the meal. --Jeffery Lindenmuth
Shape the patties the night before, and chill until you're ready to grill. Use bread left over from the loaf used for the tapenade to prepare the breadcrumbs. Set out lettuce, sliced tomato, thin red onion rings, Dijon mustard, and reduced-fat mayonnaise so guests can build their own burgers.
With a short and simple ingredient list; these burgers were amazing! I used 1/2 ground sirloin and 1/2 ground turkey and cooked them on a grill pan. Next time I'll grill outside; I'm sure they'll be even more amazing!
We like CL's cheese-inside technique, takes a little more prep time in the morning but speeds cooking in the evening. Sprinkled the patties with some Montreal steak seasoning and sprayed them with cooking spray (rather than coating the grill). With Danish blue the cheese melted into the beef, infusing the burger.
These were good, solid burgers. Used 95% lean beef, with gorgonzola and feta cheese. Very simple, good for a big crowd. Wouldn't recommend cooking them on the stovetop, though, as they fall apart-- definitely stick to the grill! May add some rosemary, lime juice, or cumin to the meat next time to give it a special zing.
These are fantastic! I'm so thrilled that EVERY burger recipe I've tried from CL has been terrific (have you tried the CL Korean Burgers? Yum!)! We used ground turkey (no beef at this house) and they were very moist and tasty. I'll guess that I used more than the specified blue cheese because we really packed it in! I ended up using a few more breadcrumbs (from a loaf of French bread) to help hold these together. Served with Dijon mustard, mayo, and lettuce for the burgers, a green salad, and sliced apples on the side. Outstanding meal, thanks CL!