The blue cheese goes on the inside of these special burgers.
Stuffing the blue cheese inside these burgers adds flavor and keeps them juicy even if you want to cook them medium or well done. If you want to mix things up on the grill, try this apple cider vinegar-marinated chicken.
- 3 pounds ground beef
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 ounces crumbled bleu cheese
- 8 toasted buns, for serving
- Sliced tomatoes, for serving
- Sliced sweet onions, for serving
- Romaine lettuce, for serving
- Place the ground beef in a bowl and season with salt and pepper. Divide the mixture into 8 equal patties. Make a depression in the center of each patty and place 1 tablespoon cheese in the center of the meat. Form meat around the cheese to enclose it. Then, gently press down on the center creating a slight depression in each burger; repeat with remaining portions of meat. This will prevent the burger from having a bulge and the burger will be thick but flat and evenly cooked. Place in the refrigerator while you prepare the fire.
- Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20–30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high; close the lid and heat until very hot, 10–15 minutes.
- Remove the patties from the refrigerator to take the chill off. Scrape the hot grill rack clean with a wire brush. Lightly dip wadded paper towels in the oil; holding the wad with tongs, wipe the grill rack.
- Grill patties, uncovered, without pressing down on them, until well-seared on the first side, about 3 minutes. Flip burgers with a barbecue spatula; continue grilling until medium-rare, an additional 3–4 minutes. Transfer burgers to a warm platter.
*This recipe comes to us from Edible Atlanta.