Blue Cheese Stuffed Burgers
These are my all time favorite burgers. I am a big bleu cheese fan though. Pretzel buns are a fantastic addition to the burger, as well as a nice thick swirled rye bread, buttered with some good garlic butter and grilled until crispy to serve the burger on.
These are my all time favorite burgers. I am a big bleu cheese fan though. Pretzel buns are a fantastic addition to the burger, as well as a nice thick swirled rye bread, buttered with some good garlic butter and grilled until crispy to serve the burger on.
- Carbohydrate 0.335945670271825 g
- Cholesterol 25.8826336690405 mg
- Fat 9.82756709693744 g
- Fiber 0 g
- Protein 3.09369584672586 g
- Saturated Fat 6.29020373533216 g
- Serving Size 1 1 Serving (23g)
- Sodium 819.967923640022 mg
- Sugar 0.335945670271825 g
- Trans Fat 0.61441231511423 g
- Calories 101 calories
Step-by-step
- Mix beef and seasoning salt in a bowl.
- Form into 4 burgers.
- Combine blue cheese and butter in a small bowl; mix well.
- Make an indentation in middle of each burger with your thumb; fill with some blue cheese mix.
- Fold burger around the mix; seal well.
- Lightly oil each patty; season with pepper.
- Heat grill to medium-high.
- Cook burgers, 3 to 4 minutes per side for medium-rare.
- Serve on toasted buns.
Unlike a standard cheeseburger where dairy melts across the exterior, stuffed beef patties conceal their filling internally to protect fragile surface fats from burning. Encasing blue cheese inside ground beef prevents pungent dairy compounds from scorching directly against hot grill grates at medium-high heat. Mold the meat firmly around the filling, ensuring zero seams remain exposed; escaping steam during cooking creates internal pressure that forces melted cheese out through any hairline crack.
Forming and Sealing Stuffed Patties
Working with cold beef is essential for structural integrity, as warm fat smears between hands and loses binding capacity. Pressing a deep thumb indentation into each patty creates a secure pocket holding roughly half an ounce of cheese without compromising the surrounding meat thickness. Lightly coating the exterior with olive oil promotes uniform browning and prevents sticking on metal grates, while freshly ground black pepper applied immediately before cooking provides a sharp exterior contrast to the rich interior.
- Use a cast-iron skillet indoors if outdoor grilling is unavailable, maintaining medium-high heat to achieve proper crust development.
- Monitor internal temperature precisely with an instant-read thermometer inserted horizontally into the center, targeting 130 degrees Fahrenheit for medium-rare.
- Rest cooked patties for exactly five minutes on a warm cutting board to allow internal juices and melted cheese to redistribute.
- Substitute gorgonzola or roquefort at a one-to-one ratio if sharper blue cheese varieties overpower the beef flavor profile.
