Blue Ribbon Burgers Recipes

Steps:

• Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
• Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
• Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

Steps:

• Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
• Prepare a charcoal or a stove-top grill.
• Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

Steps:

• You will need 1/2 pound blue cheese total (get the block type cheese, not the crumbled stuff in packages).
• Prepare your dressing by crumbling 3 ounces of cheese and mixing it thoroughly with the other dressing ingredients and setting aside to chill (do not do this more than a few hours before).
• Mix together your spice mix in a large shallow bowl or plate and set aside until needed.
• Mix together chuck and round, then separate mixture into 1/3 pound pieces (just over 5 ounces)- you should have 6.
• Divide each piece in half and form into a thin patty and place onto wax paper on whatever platter you are working with.
• Take the 1/3 pound of blue cheese and cut into 6 divided sections (approximate) and place thin slices onto 6 of the patties you have formed.
• Cover these patties with the remaining 6 patties and form a pinched seal around the edges, making it tight.
• Pick up each patty, and gently reform the burger and pat it back out to thinness, if needed; rest them on waxed paper.
• Take patties one by one and coat in the seasoning mixture, not forgetting to coat the side edges and patting them nicely flat when finished; rest on waxed paper.
• Cook over heated coals or on gas grill until it is cooked through or temperature reads 160F (do not press on patties while grilling).
• Allow patties to rest 10-15 minutes after cooking for cheese to settle.
• Serve on split kaiser rolls (may toast them if you like) with appropriate condiments: lettuce, tomato, sliced red onion, and a little blue cheese dressing (instead of mayo; optional).

Steps:

• Mix the meat, worcestershire sauce, garlic, salt& pepper.
• Shape the meat into 12 thin patties apprx 4 1/2" across.
• Mix the cream cheese& blue cheese.
• Top 6 of the patties with the cheese mixture and spread evenly to within 1/2" of the edges Press the mushroom slices into the cheese mixture.
• Cover each pattie with one of the remaining patties, seal the edges well, don't have any peek holes Fry the patties or BBQ 4" from heat (Iprefer frying them- fry one side on high until well browned flip turn heat to medium low cover with a lid and continue cooking for apprx 12 minutes) If you are BBQing cook one side flip and contiue cooking total time 10-15 minutes.

Steps:

• Mix meat, Worcestershire sauce and seasonings.
• Shape the mixture into 12 thin patties, each about 4-inches in diameter. Saute the mushrooms in butter or olive oil, about 4 minutes.
• Mix the cream cheese and the blue cheese.
• Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese.
• Cover each patty with one of the remaining patties, sealing the edges firmly.
• Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl combine the beef, garlic, beaten eggs, and salt and pepper, to taste.
• Divide the meat mixture into 6 round even patties. Press 1-ounce of blue cheese and 1-ounce of the cold butter into the center of the formed patty. Remold the patty so that all the cheese and butter are hidden inside the center. Continue until all the beef patties have been formed. Refrigerate for 10 to 15 minutes.
• Pour the oil into a large skillet over medium-high. When the oil is smoking, add the beef patties and cook on both sides until golden brown. Remove to a sheet pan and roast in the preheated oven until desired doneness is reached, about 6 minutes. Cook's Note: They can be also cooked on a charcoal grill.
• Warm the buns slightly, then put the burgers on the buns and top each with lettuce, tomato and an onion ring. Enjoy. You can, if you wish, use mayonnaise, ketchup or mustard to enhance this dish.

Steps:

• Combine blue cheese and cream cheese and beat well.
• Set aside to give the flavors time to meld.
• Form the ground beef into 4 patties.
• Salt and pepper, if desired, and cook as desired (we grill EVERYTHING in Arizona!).
• When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger.
• Top with a slice of jack cheese.
• Spread mayo on toasted buns.
• When jack cheese is somewhat"gooey," place burgers on buns.
• Add remaining toppings.
• Don't use ketchup!
• Ketchup and blue cheese do NOT go together!