Thursday, February 19, 2009

Blue Cheese Burgers

Adapted from Pinch My Salt

This is an absolutely amazing blue cheese-filled burger. I used Danish Blue, but you could easily use whatever blue cheese strikes your fancy. These burgers are a little bigger than indicated in the source blog - I used the Tupperware burger press to form my patties, and found that the suggested 2oz balls weren't enough to make the patties big or thick enough to hold up. The extra ounce makes a big difference! These patties also freeze beautifully, so you can make them ahead and enjoy them at a moment's notice!

2 oz cream cheese, softened
2 oz blue cheese, crumbled
1/8 tsp onion powder
1/8 tsp garlic powder
1/2 Tbsp dried parsley
salt and pepper
1.5 lbs lean ground beef

Mash together cream cheese and blue cheese in a small bowl. Mix in herbs and spices, and some salt and pepper to taste.

Break your ground beef into about 8 3oz portions. Sprinkle with salt and pepper, roll into balls and flatten into thin patties all about the same size. Tip: form the patties on waxed paper, it will be easier to move them!

On 4 of your patties, spread about a tablespoon of the cheese mixture. Be generous, but leave about a half inch around the edge of the patty so you can seal your burgers. Carefully place one of the non-cheesed patties over top, and gently press the edges to seal.

Sprinkle with salt and pepper, and grill!

Because the blue cheese is such a strong flavour, condiments are best kept to a minimum. Our tastiest burgers yet involved a little ketchup, some mayo, sliced avocado and bacon. Just enough to accent without overpowering. Yum!

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