*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
Ingredients
- 2 pounds ground beef chuck
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Essence, recipe follows
- 12 ounces blue cheese
- 4 large whole wheat buns, split in half
- Desired condiments, such as sliced tomatoes, romaine, sliced onions
- Green Peppercorn Mayonnaise, recipe follows
Directions
Preheat a gas or charcoal grill. (Alternately, cook the patties in a large skillet over medium-high heat.
In a bowl, combine the beef, garlic, salt, pepper, and Essence, and mix gently but thoroughly. Divide into 8 equal patties.
In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely.
Place the stuffed patties on the grill and cook to desired temperature, about 2 to 3 minutes per side for medium-rare. (Alternately, cook the patties in a large skillet over medium-high heat.) Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove the patties and buns from the grill and place on serving plates. Garnish with condiments and serve with the Green Peppercorn Mayonnaise.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Green Peppercorn Mayonnaise:
- 1 large egg
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1 cup vegetable oil
- 4 teaspoons drained green peppercorns, crushed
- 1/2 teaspoon salt
In the bowl of a food processor, combine the egg, vinegar, and mustard, and process on high speed for 30 seconds. With the machine running, add the oil through the feed tube and process until it forms a thick emulsion. Add the peppercorns and pulse until well blended. Adjust seasoning, to taste. Transfer to a decorative bowl and serve with the Blue Cheese-stuffed Hamburgers.
Yield: about 1 1/4 cups
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By smokinyeager
Oklahoma
on December 01, 2011
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I personally loved the meal! I did re-work the recipe just a hair. I didn't have 12 oz of Blue Cheese so I took the 4 oz I did have and added 8 oz of velveta, everything else I followed to the T. I belive it is to much cheese and if I were to go with the full 12 oz of Blue Cheese it would have been WAY over powering. When I cook this again I belive I will try 4 oz of Blue Cheese and 2 oz of Velveta and keep the rest of the recipe as is. I personally have a numb pallet but I found little "kick" to this, but this could have been to the over powering cheese too.
By crw77
on September 18, 2011
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Awful. I tasted everything but beef. I used less blue cheese than the recipe called for and after the first bite an incredibly overpowering gray slurry came out of my burger and made me sick. My wife and I both took one bite and were completely grossed out. The seasoning in the beef needs a little work, it was too much. Overall, I would never again waste beef, bun, or time trying this recipe again. I have to go brush my teeth and make another dinner, oh well.
By mikesmuck_13081435
Valley Stream, 72
on May 24, 2011
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Great Stuffed Burger! I made it with a twist. I used a stuffed burger maker called the Burger Pocket Press. Great tool for making stuffed burgers. Look it up. burgerpocketpress dot com
Read all 26 reviews