Blue Cheese Burgers
"This recipe makes enough sauce for 4 servings, but any extra is great as a dressing for potato or other salads, or can be used as a vegetable dip, or spooned on baked potatoes. Serve these burgers as is, on a bun, or on French bread, adding the usual lettuce, tomato, and onion if you like."
photo by breezermom
- Ready In:
- 18mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 green onion, cut into 1-inch pieces (white and light green parts only)
- 1⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄4 cup crumbled blue cheese
- salt & freshly ground black pepper, to taste
- 1 lb ground beef
directions
- Chop green onion in processor. Add mayonnaise, sour cream, mustard, and Worcestershire sauce and blend. Add cheese and mix well. Season with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.).
- Prepare barbecue grill for medium-high heat cooking. Form beef into two 1-inch-thick patties. Season with salt and pepper. Grill to desired doneness, about 4 minutes per side for rare. Transfer to plates. Spoon sauce over and serve.
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Reviews
-
Oh my gosh, what a wonderful sauce. It's great with burgers and I can imagine using it with any meat or as a dip (I dipped a few raw green beans in it) or as a sauce for other veggies or with baked or mashed potatoes. Seriously delicious, seriously easy-to-make, seriously versatile. Try it, you'll love it. Used Recipe #207860 which doesn't call for sugar. I let the blue cheese come to room temp and then mashed all the ingredients together with a fork. Can't wait for a reason to make it again. Thanks so much for posting. -
Delicious! I seasoned the burgers the way I always do, and made the blue cheese sauce according to the recipe (well.....I added more blue cheese)! Great topping for a burger. Thanks for sharing! Made for your win in Football Tag, Week 6! -
This is the perfect blue cheese burger! I made it as written and enjoyed it very much. My son used some of the leftover sauce as a dip for his potato chips and I put a little on my tossed salad. Thanks for sharing. Made for ZWT 8- France. -
This elicited foam from the mouths of my rabidly hungry family. You'd think they were at Sam's anticipating "samples". Made for Everyday Is A Holiday. -
So, my boyfriend just a got a grill and I decided it was a good idea to try this. Sooo good. We both lovedd the blue cheese sauce and will definitely make it again!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
