Prep 25 mins
Cook 35 mins
If you love blue cheese topped steaks then you must give these burgers a try. Imagine how surprised your guests will be when they bite into these very flavorful burgers. Note: Blue cheese filling can also be used to top grilled steaks.
- 4 hamburger buns (we like onion rolls)
- 2 lbs lean ground beef
- 1 large garlic clove, minced
- 1⁄2 teaspoon salt
- 2 teaspoons chopped fresh parsley
Blue Cheese Filling
- 2 tablespoons cream cheese, softened
- 2 tablespoons crumbled blue cheese
- 4 teaspoons plain yogurt
- 1 tablespoon minced onion
- 1 dash pepper
- Mix minced garlic, slat and fresh parsley into ground beef. Form beef into eight patties. and set aside.
- In a small bowl, combine all filling ingredients and blend well.
- Spoon filling evenly on top of four of the burgers.
- Top with additional patties and pinch edges to seal.
- Grill patties until done.
- Place on buns and enjoy.
- Note: We usually top these burgers with a simple slice of onion, tomato and lettuce. A good grainy mustard goes well as does sauted mushrooms.
Other than using regular ground beef, made recipe as posted. The flavors were great and outstanding. Made recipe as written, had mine plain and the rest put the works (lettuce, tomato, etc) on theirs. The neighbors were complimenting these as the caught the aroma on the grill as they were outside that day too. Gave them the recipe too for future use. Made for Recipe Swap 44.
These were great! At first I thought it might have been difficult to keep the cheese from dripping out but given a little care during turning I only had the smallest amount that escaped. I used your suggestion of onion, tomato and lettuce for serving and it made a wonderful and very substantial burger.
*Made for Australia/NZ Swap #50* Followed the recipe as posted, had 1 1/2 pounds ground beef-- so estimated 3/4 of ingredients for 3 double burgers, but entire recipe for cheese filling. Grilled 6 minutes in George F. big red round pan -- very nice to NOT need to flip. Was Medium-well done with minimal leakage of filling. Very tasty on Arnold's skinny buns with just Dijon mustard and dill relish. Will repeat in Summer-time on BBQ, for DGKs. Thanks for posting, Buggsy.