Updated August 4, 2016
oz blue cheese, cut into four (1/2 oz) slices
In a large bowl, combine the ground beef, salt and pepper. Divide the mixture into four equal-sized balls (they should be 4 oz each). One at a time flatten the ball to 1/4 inch thickness. Place one (1/2 oz) slice of blue cheese in the center and fold the ground beef in around it, like a package. Seal the edges, shape into a patty and press your thumb into the center. Repeat for the remaining three patties.
Cook the burgers on a hot grill, flipping once, to desired doneness.
Serve immediately on a soft bun.
Nutrition InformationNo nutrition information available for this recipe
Blue Cheese-Stuffed Burgers
1. Combine the ground beef, Worcestershire sauce, salt, and black pepper in a bowl.
2. Divide the beef mixture into four balls and divide each ball in half.
3. Press the meat on the counter. Stuff half of the meat with the bacon and 2 tbsp. blue cheese per burger and top with the unstuffed meat. Seal the edges of the burgers.
4. Slide the Pizza Rack into Shelf Position 2. Place the burgers on the Pizza Rack.
5. Rotate the Program Selection Knob to the Airfry setting (400° F/205° C for 18 mins.). Press the Start/Pause Button to begin the cooking cycle.
6. When the burgers are done cooking, remove them from the Pizza Rack and set them aside.
7. Slide the Pizza Rack into Shelf Position 1. Butter the brioche buns and place them on the Pizza Rack (buttered side up).
8. Rotate the Program Selection Knob to the Broil setting (400° F/205° C for 10 mins.). Press the Start/Pause Button to begin the cooking cycle. Broil the buns until golden. Then, remove the buns and assemble the burgers with the meat, tomatoes, lettuce, and red onions.
Blue Cheese Burgers
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Have you ever made a cheese-stuffed burger?
The most common method is to put a mound of cheese between two ultra-thin hamburger patties and pinch the sides.
The downside to this approach is that if you haven't sufficiently sealed the edges of the burgers, all the melted cheese leaks out when you cook them. Also you can scald your tongue on the hot melty cheese if you're not careful.
So, when my pal Garrett described a way for making blue cheese burgers that mixed the cheese in with the burgers, I was all ears.
Garrett calls the burgers "Sassy" and sassy they are indeed.
They aren't as pretty as a stuffed cheese burger, but you'll get a great dose of tangy blue cheese flavor with every bite. Garrett made these for my parents the other day and they loved them.
Double-Stuffed Blue Cheese Burgers
Blue cheese burgers are among the meltiest, best-tasting burgers around. Blue cheese burgers stuffed with more blue cheese — cheese that melts and oozes inside the meat when cooked — is even better. Take your burger night to the next level with this easy recipe for double-stuffed blue cheese burgers.
Building Your Stuffed Blue Cheese Burgers: The Basics
This burger only really has two ingredients (minus the bun and toppings, of course): meat and cheese. For that reason, it is imperative that each be the right choice.
- Use 80/20 beef. That’s 80 percent meat/20 percent fat. Some of the fat will drip off in the cooking process, but you need the fat to make the meat tender and juicy.
- Use gorgonzola dolce cheese.Gorgonzola is a northern Italian blue cheese notable for its salty, tangy flavor and texture that is both buttery and creamy, yet firm. Gorgonzola’s flavor stands up well to the meat, and melts wonderfully. If you can’t get your hands on Gorgonzola, use Roquefort or Stilton. Try to avoid pre-crumbled blue cheese.
When to Salt Your Burgers
There are two schools of thought about salting the meat. One school says to salt the meat up to 24 hours in advance to infuse the flavor and tenderize the meat. The Zuni Café in San Francisco, known for their burgers (plus other dishes, like their epic Caesar salad), salts their meat this way.
The other school of salt says that ground beef does not need a long tenderization process, and that doing so could make the meat mealy and dry ergo, salt no more than 20 minutes before cooking. The eminent science nerds at Cook’s Illustrated and others fall into this category.
No matter which method you choose, you will want to give the meat a pinch of salt on either side, but not too much. Gorgonzola is quite salty.
How to Assemble and Cook Your Blue Cheese Burgers
This burger is essentially two thin patties sandwiching a lump of blue cheese and sealed. Once you sandwich the blue cheese inside, press it together well, making it quite flat.
There is more than one way to cook a burger, but grilling and broiling are the easiest methods. Grill or broil as you would a regular burger. If you broil your burger, make sure the rack is set about four inches from the element, and keep a close eye.
A few more broiling dos and don’ts:
- Do use foil, and not parchment, on the sheet pan. Parchment will burn under the broiler.
- Do keep a close eye on the last minute of cooking, when you add the cheese on top. You want the cheese to melt, not burn.
- Do not turn the burger more than once while broiling (or grilling). Let the burger get that good char on top.
- Burgers cook quickly. Start with about 2 or 3 minutes per side, depending on how you like them cooked.
Once your burgers are cooked, serve with caramelized onions and the usual toppings, and enjoy.
Burgers Stuffed with Blue Cheese and Bacon
As far as my summer goes, I may have peaked too soon with these. Beef. Blue cheese. Bacon. All of it, stuffed into a burger. How could things get better?
I had always been fiercely loyal to the cheese-on-top positioning, and as much as I love blue cheese, I’d often shied away from adding it to my burger for the simple fact that the crumbles don’t melt well, leaving me to tend to an unruly pile of little balls that rolled right off the sides of my patty. A few months ago, in a near-panic over what to top my buffalo turkey burgers with, I concocted a blue cheese sauce to remedy my blue cheese problem. I was either on something or onto something you decide.
But now, no need to fuss. Last week, I just tossed the crumbles into the meat and mixed it all up. When the patties cooked on the hot grill, the small bits of cheese within softened and rendered their flavor ever so slightly, becoming themselves pillowy and making the patties a bit moister and much more interesting. To make matters even tastier, I also added bacon—just because—and parsley, for a clean complement to all of the intensity.
The result was so cookout-worthy. Completely grease stain on my shirt and I don’t mind all that much-good. If you love blue cheese, love bacon, and, of course, love beef, here’s your new favorite burger.
*Note: The sauce you see drizzled on the burger in these photos is simply blue cheese dressing (Ken’s Steak House Lite Chunky Blue Cheese is a favorite) that I pulsed in my blender with a small handful of parsley to spruce it up.