Recipe by Brandess
For this recipe you will need Point Reyes Original Blue Cheese Compound Butter. I have been struggling with a way to make blue cheese burgers and not have the blue cheese fall out while I was stuffing the hamburger. I finally thought about making a compound butter and it works fabulously, not to mention the incredible flavor and moisture that is added to the meat. Doing it this way makes it very easy to assemble the burgers, as well as keeping the burgers from having 'blue cheese blow out' while cooking. You can make these on the stove top, broiler or on the BBQ grill. I strongly recommend the BBQ grill because the flavors are just incredible when a charcoal grill is used.
Top Review by atlfitgirl
So delicious!!! I had some blue cheese left in the fridge from making blue cheese dressing and had no idea what to do with it before it spoiled... My DH wanted hamburgers to eat while watching football... so this was perfect! So easy to pat out thin patties and place the butter inside... I did set my burgers in the freezer for 5-10 minutes after forming so they would hold their shape a little better before I grilled them... We had no cheese blow outs at all... I was really surprised... I could barely keep my DH out of his burger for the cooling time... but he survived! Really moist burgers with the great taste of blue cheese... it wasn't too strong and I could still taste the beefiness of the burger... We loved them served with onion rings... we will make them again since I have the compound butter wrapped up in the freezer! Thanks for sharing!!!
- 1 lb lean ground beef
- 1⁄2 ounce hidden valley ranch dressing mix (1/2 package)
- kosher salt (to taste)
- cracked black pepper (to taste)
- 4 slices butter (see recipe Point Reyes Original Blue Cheese Compound Butter, 4- 1/2 inch slices)
Directions See How It's Made
- Mix 1/2 of a package of Hidden Valley Ranch Dressing Mix into the raw hamburger. Divide ground beef into 8 equal pieces. I first divide it into 4 pieces then divide each piece again. Form the pieces into balls Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
- To fill burgers, cut a 1/2 inch slice of the compound butter and place it in the center of each of the four patties, leaving a 1/4 inch rim. Place the remaining four patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal. Sprinkle burgers liberally with salt and coarsely ground black pepper.
- Prepare your grill and cook burgers until the internal temperature reaches 160 degrees. Assemble your burgers on buns with the fixings you prefer. Let rest for ten minutes before biting into the burger to avoid being squirted with hot molten cheese.