Stuffed Blue Cheese Burgers
{(rater>id=100|name=stuffed blue cheese burgers|type=rate|headline=off)}
Preheat: ° | Yield: 4 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 1-1/2 lb. ground 80% to 85% lean beef, preferably chuck
- 2 tsp. Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 4 oz. crumbled creamy blue cheese
- 4 Tbs. unsalted butter
- 1/4 cup finely chopped shallots
- 1 cup lower-salt beef or chicken broth
- 3/4 cup red wine
- 1 Tbs. balsamic vinegar
- 2 tsp. Dijon mustard, preferably grainy
- Kosher salt and freshly ground black pepper
Directions
- Gently break the meat into large pieces in a large bowl. Add the Worcestershire sauce, 1 tsp. salt, and 1/2 tsp. pepper and gently mix with your hands; avoid overworking.
- Wet your hands and shape the meat into 8 equal 1/2-inch-thick patties. Make a slight indentation in the center of 4 of the patties to hold the cheese. Divide the blue cheese into 4 equal portions, shape into disks, and set a disk in each of the 4 indentations. Top the cheese with the remaining patties and gently but firmly seal the edges to completely encase the cheese. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.
- Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (2 minutes per side for rare, 3 minutes per side for medium rare, 4 minutes per side for medium). Don't press on the burgers while they're cooking—you want to keep the juices and cheese inside the burger, not on your grill.
- Serve with the Red Wine Pan Sauce.
- In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
- Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.
Notes
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