Stuffed Blue Burgers
photo by Bergy
- Ready In:
- 2 lbs ground beef
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 2 tablespoons finely minced onions
- 1⁄4 teaspoon dried oregano (optional)
- 1⁄4 teaspoon dried basil (optional)
- 3 ounces cream cheese, softened
- 3 tablespoons blue cheese, crumbled
- 4 ounces fresh sauteed mushrooms or 4 ounces canned mushrooms
- 12 slices crisp cooked bacon (optional)
- Mix meat, Worcestershire sauce, salt, garlic powder, pepper, minced onion, oregano (if using), and basil (if using).
- Shape the meat mixture into 12 thin patties, each about 4 inches in diameter.
- Mix the cream cheese and the blue cheese.
- Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
- Press the mushrooms into the cheese.
- Cover each patty with one of the remaining 6 patties, sealing the edges well.
- Broil or grill the patties (4-inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.
- Low-carb serving: top with a bit of grated Swiss cheese and enjoy!
- High-carb serving: eat with a bun and other condiments.
- To make it extra-special, top each with a couple strips of crispy bacon.
Questions & Replies
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Yet another great burger recipe! very tasty. I had a slice of raw vidalia onion on the burger so left it out of the pattie, also I love whole or half mushrooms so I cooked them along side. When cooking the hamburger I brown it well on both sides (high heat) then turn the heat down to medium low, add the mushroom, cover the pan and let it cook slow. Flip the burger a couple of times - it is so juicy Thanks for a great recipe
very good Julesong! didn't have any blue cheese, but they sounded so good couldn't resist trying them, so i used feta cheese, fresh garlic and fresh mushrooms. Very interesting hamburger, tried them on the bbq, worked ok, (only lost half of one!) I left them alone, with the lid down, for about 15 minutes, then very carefully turned them, turning them was when I lost the half. The recipe worked well cut in half for the two of us, ended up with three and a half. Definately a "do again", but next time on the broiler!! thanks for a keeper.
I added a pinch of italian herb seasoning to the meat mixture, and made them under the broiler. Can't wait for summer to try them on the grill. These are scrumptious. They do tend to fall apart while turning, so I recommend that while turning you place a metal spatula underneath and a grilling fork over the top to grip the burger while turning.
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RECIPE SUBMITTED BY
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>