Heavenly Blue Cheese Stuffed Burgers Recipes

HEAVENLY MEATLOAF WITH BLUE CHEESE, MUSHROOMS, AND SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix eggs, spinach, mushrooms, bread crumbs, onion, milk, blue cheese, Worcestershire sauce, garlic, cayenne pepper, oregano, basil, salt, and black pepper together in a large bowl. Add ground beef and mix thoroughly with your hands; pack into prepared loaf pan.
• Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BLUE CHEESE STUFFED BURGERS

Steps:

• Combine olive oil, salt, and 1/2 teaspoon black pepper in a small bowl. Center half of the mushrooms and onion on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with half of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• Line a baking sheet with Reynolds Wrap® Aluminum Foil. Mix the beef, Worcestershire sauce, and 1/2 teaspoon black pepper in a large bowl until combined. Shape beef mixture into eight thin, 4-inch diameter patties on the prepared baking sheet. Place 1 tablespoon of the blue cheese onto the center of each of four of the patties. Top with the remaining four patties; pinch edges to seal.
• Transfer burgers on the foil and foil packets to the rack of an uncovered grill directly over medium-high heat and grill for 10 minutes or until burgers are done (160 degrees F) and vegetables are tender. Toast cut sides of hamburger buns during the last minute of grilling.
• Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.
• Serve burgers on buns with grilled vegetables and lettuce and/or tomato slices, if desired.

CHEESE STUFFED BURGERS

Steps:

• Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

CHEESE-STUFFED BURGERS

Steps:

• Combine ground chuck, Worcestershire sauce and seasoning salt in bowl. Shape mixture into 12 (4-inch) square patties. Place patties onto waxed paper.
• For each burger, place 1 slice cheese on top of 1 patty; top with another patty. Using fork, crimp edges of patties together to seal. Refrigerate 30 minutes or until firm.
• Heat gas grill on medium or charcoal grill until coals are ash white.
• Place patties onto grill. Grill 6 minutes. Turn burgers; continue grilling 4-5 minutes or until internal temperature reaches 160°F or desired doneness.
• Meanwhile, spread cut bun surfaces with Butter with Canola Oil. Grill, cut-side down, 2-3 minutes or until buns are golden brown.
• Top bottom half of bun with 1 slice tomato, burger, avocado slices and top half of bun.

STUFFED BLUE BURGERS

Steps:

• Mix meat, Worcestershire sauce, salt, garlic powder, pepper, minced onion, oregano (if using), and basil (if using).
• Shape the meat mixture into 12 thin patties, each about 4 inches in diameter.
• Mix the cream cheese and the blue cheese.
• Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
• Press the mushrooms into the cheese.
• Cover each patty with one of the remaining 6 patties, sealing the edges well.
• Broil or grill the patties (4-inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.
• Low-carb serving: top with a bit of grated Swiss cheese and enjoy!
• High-carb serving: eat with a bun and other condiments.
• To make it extra-special, top each with a couple strips of crispy bacon.

HEAVENLY BLUE CHEESE STUFFED BURGERS

Steps:

• Combine all ingredients, EXCEPT the blue cheese.
• Divide ground beef evenly.
• Press into a patty, remove center and create a deep well for the blue cheese. Add blue cheese to the well.
• Place center portion on top of blue cheese and press into place, careful to completely cover the cheese.
• Grill to desired doneness. Medium to medium rare is best.

MOLTEN CHEESE-STUFFED BURGERS

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
• Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
• Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
• Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
• Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.