Stuffedblueburgers Recipes

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.

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.

STUFFED BURGERS

Steps:

• In a medium bowl, mix together the ground beef, 1/4 cup of the steak sauce, fajita seasoning, and dried onion until well blended. Form the mixture into 8 patties. Set aside 4 of the patties. On the other 4 patties, place one slice of cheese, some of the green chilies, and some mushrooms. Place the other 4 patties over the top, press down, and seal the edges so the goodies do not escape.
• Preheat an outdoor grill for low heat. Lightly oil grate.
• Place patties on the grill, and let them brown on both sides. Once they begin to brown, brush the tops with remaining steak sauce. Continue to grill for about 30 minutes, basting frequently with steak sauce, until meat is no longer pink, and the juices run clear. When the meat is ready to come off the grill, place the remaining 4 slices of cheese over the tops of the patties. Serve on buns, or just by themselves.