Lori's Bodacious Big N Beefy Bluecheese Steak Burgers
Came up with this one weekend when friends were coming over for burgers. I couldn't find a recipe I loved, so I created my own. They were a big hit.
Came up with this one weekend when friends were coming over for burgers. I couldn't find a recipe I loved, so I created my own. They were a big hit.
- 1 egg
- 1 tablespoon worcestershire
- 1 blue cheese filling
- 4 oz cream cheese softened
- 4 oz blue cheese crumbled
- 1/2 c colby jack cheese shredded
- 1 lemon wedge juice from one wedge
- fresh chives sprinkle
- 1 burgers
- 2 1/2 lbs ground sirloin
- 1 package beefy onion soup mix
- generous shakes seasoned salt and garlic pepper
- 1 tablespoon roasted garlic chopped (from jar is fine)
- 1/2 c grated parmesan cheese
- 4 tablespoon worcestershire
- 2 t liquid smoke
- 1/4 c breadcrumbs
- 1 garnishes
- 1 romaine letuce
- red tomatoes thick cut ripe
- dill pickles good thick cut
- 1 red onion sliced
- great deli rolls buttered and grilled
- Carbohydrate 30.0498287004161 g
- Cholesterol 330.21 mg
- Fat 86.7403201007859 g
- Fiber 3.12694896354217 g
- Protein 69.7712372172908 g
- Saturated Fat 39.6025380852057 g
- Serving Size 1 1 Serving (486g)
- Sodium 2102.73623356449 mg
- Sugar 26.9228797368739 g
- Trans Fat 11.3133343000462 g
- Calories 1185 calories
Step-by-step
- Mix blue cheese filling with hands and form into disks about 3 inches in diameter, set in freezer
- Mix burger mixture together with hands and form into 6 patties, about 1/2 inch thick and 4-5 inches in diameter
- Place a cheese disk on top of each pattie, and work the edges of the meat up over the disk until it is enclosed in the pattie
- Heat grill while patties come to room temperature
- Grill over direct, medium heat, 10-12 minutes perside for a burger that is brown all the way through.
Most home cooks ruin stuffed burgers by packing the meat too tightly around the filling. When meat is over-worked, the proteins bind into a dense sausage-like texture instead of a tender patty. Ground sirloin contains very little fat, meaning it dries out rapidly under direct heat. Adding breadcrumbs and liquid smoke helps retain moisture, but manual handling remains the critical variable. Mixing the sirloin, parmesan, onion soup mix, and Worcestershire just until combined prevents toughness. Form thin patties rather than thick spheres to ensure the center cooks before the exterior burns. Chill the formed meat disks in the freezer briefly so they hold their shape during transfer to the hot grill grate.
The Impact of Fresh Versus Preserved Ingredients
Using jarred roasted garlic instead of raw cloves alters the moisture content and sharpness of the burger mixture. Jarred garlic is usually packed in water or oil and citric acid, which mutes the pungentallic bite fresh garlic provides. Fresh chives offer a mild onion flavor that dried chives simply cannot match, as drying strips out the volatile sulfur compounds responsible for brightness. When making the filling, softened cream cheese acts as a binder for the pungent blue cheese crumbles. Cream cheese must be fully brought to room temperature before mixing, or the cold fats will refuse to emulsify smoothly with the lemon juice.Judging Doneness Without a Thermometer
Checking internal temperature with a digital probe set to 160 degrees Fahrenheit is standard, but visual cues work when probes are missing. Watch the juices pooling on the upper surface of the patty during the flip. Clear juices indicate the meat is cooked through, while pink juices signal medium-rare. Grilling over medium heat for 10 to 12 minutes per side provides enough duration to melt the internal cheese core completely without incinerating the outside crust. Leave the spatula hanging on the tool rack and never press down on the meat.
