1 Video | Photo: Big Blue Burgers Recipe
Ingredients
- 1 1/3 pounds ground sirloin
- 1 tablespoon Worcestershire
- A handful chopped flat leaf parsley
- 1 shallot or boiling onion, minced
- 1/2 pound crumbled blue cheese
- Extra-virgin olive oil, for drizzling
- Steak seasoning, or, coarse salt and black pepper
- 4 crusty rolls, split
Toppings:
- Romaine lettuce leaves
- Vine ripe tomato slices
- Blue cheese dressing (homemade or store bought)
Directions
Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.
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By hollyywood
Birmingham, MI
on December 02, 2010
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I'm a total novice, with cooking in general and as well as on the grill, so I followed the directions exactly and these burgers turned out to be amazing!! I was a little concerned that I wouldn't know how to get the bleu cheese inside the patty without it coming out or the burger falling apart, but I didn't have any problem. I simply made a divot in the middle, dropped in the bleu cheese crumbles and folded over the edges of the patty so that it all met in the center and the bleu cheese was encompassed in the center. I will definitely be making these again!
By delapazkimberly...
Lemon Grove, 43
on April 03, 2010
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These where really good burgers...they had just the right amount of tangy blue cheese, it wasn't over powering like I thought they might be. Very good!!
By Chef #1274024
Raleigh, NC
on May 31, 2009
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I made this for the first time this evening. They were great! I used coarse salt & pepper and left out the minced onion, though I did serve with grilled red onion. Delicious!!
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