After a brief hiatus to stand up in a best friend’s wedding, am back to hitting the blog. Even updated the banner, nothing says autumn weekends like wearing a good pair of jeans…..while drinking and making fire. So, like we try to do with everything here at B&S, let’s take the burger up a notch. Friends are over for the game, beers are flowing,don’t just toss mushed up ground meat on the grill. Rather, garner compliments by just taking a few simple, but tasty extra steps. 
This wonderfully put together recipe from over at Pinch My Salt offers an easy way to dress up the blah burger with some serious flavor. Like we encourage everyone to do, tweak to your liking, serve on your favorite bun or roll. Promise it won’t leave your guests feeling, ahem, bleu.
Bleu Cheese Burgers
Note: While prepping the filling and cooking the burgers, I highly recommend rough chopping some onion and caramelizing for a great topping. Better yet, get your hog out and throw some bacon on those bad boys too.
2 oz. cream cheese
2 oz. crumbled bleu cheese
1/8 t. onion powder
1 T. chopped fresh parsley
salt and pepper to taste
1 pound ground beef (I use 85% lean)
salt and pepper
Coarsely ground black pepper (optional)
1. 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.
2. 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.
3. 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.
4. Sprinkle burgers liberally with coarsely ground black pepper (optional).
5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.
Find the full, well-photographed recipe here.
blazerandshades
