Moist and tasty blue cheese burgers are sure to be a hit at your outdoor gathering. The blue cheese melts during grilling resulting in a flavorful and juicy bite. If you prefer, use feta, goat cheese, or sharp Cheddar cheese in place of the blue cheese.
2 (1-ounce) slices country white bread
2 tablespoons fat-free milk
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds lean ground sirloin
1/2 cup (2 ounces) crumbled blue cheese
8 hamburger rolls, halved
How to Make It
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.
I've made these a few times - typically halving the recipe - and they are easy to prepare and cook on our Traeger grill. I've also used other cheese for the filling (daughter won't do blue) and it works fine. I guess I'm just not seeing the benefit of stuffing the burgers. The cheese liquefies and the burgers become messy. The same flavors will be had by sprinkling the cheese on the top just after taking off the grill. The crumbles melt a bit but do not create the mess. Very tasty though, no doubt about it.
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.
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!
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!
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.