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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
2 oz cream cheese and crumbled blue cheese
1/8 t. onion powder
1 tbsp chopped fresh parsley
Salt and pepper to taste
1 lb (85% lean)ground beef
Salt and pepper
Coarsely ground black pepper
In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal. Sprinkle burgers liberally with coarsely ground black pepper.
Prepare your grill and cook burgers until the internal temperature reaches 160 degrees or until desired degree of doneness. Let rest for ten minutes.
Recipe Notes: I recommend cutting these burgers in half before eating to avoid ‘burger blowout.’
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BLUE CHEESE BURGERS I
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
2 oz cream cheese and crumbled blue cheese
1/8 t. onion powder
1 tbsp chopped fresh parsley
Salt and pepper to taste
1 lb (85% lean)ground beef
Salt and pepper
Coarsely ground black pepper
In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal. Sprinkle burgers liberally with coarsely ground black pepper.
Prepare your grill and cook burgers until the internal temperature reaches 160 degrees or until desired degree of doneness. Let rest for ten minutes.
Recipe Notes: I recommend cutting these burgers in half before eating to avoid ‘burger blowout.’
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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