Grilled Blue Cheese Burgers Food

GRILLED BURGERS WITH BLUE CHEESE SAUCE

Steps:

• Heat grill to medium high heat.
• Form 2 lbs. of ground beef into 1/3 lb. patties. Once the patties are formed do not overwork them or they may become tough.
• Place the patties on a plate and sprinkle the first side with 1/2 tsp. each of garlic powder and onion powder and 1/4 tsp. kosher salt and pepper. Flip the burgers over and repeat with another 1/2 tsp. each of garlic powder and onion power and 1/4 tsp. salt and pepper.
• Place the burger patties on the direct heat and cook uncovered for 4-5 minutes on the first side. Flip once and cook uncovered for another 4-5 minutes on the second side.
• Move the burgers to the outside of the grill or over a more indirect heat, cover, and cook until the inside reaches desired done-ness. The safe internal temperature for ground beef is 160 degrees Fahrenheit (this may be checked using a meat thermometer).A general cooking guide:3-4 minutes for medium-rare4-5 minutes for medium7-8 minutes for well-done
• Combine 1/3 cup mayo, 1/3 cup sour cream, 2 Tbsp. lemon juice, 2 tsp. Worcestershire sauce, 1/4 tsp. garlic powder, and a pinch of kosher salt and pepper in a small bowl. Stir until completely combined using a fork or small whisk.
• Add 1/2 cup blue cheese crumbles and 1/3 cup fresh or dried chives (optional). Stir until combined.
• To serve: Place the cooked burgers on gluten free bun (or regular bun if not GF) along with veggies of choice (optional) and top with a generous drizzle of blue cheese sauce.

GRILLED BLUE CHEESE BURGERS

Steps:

• Combine ground beef, salt, and pepper in a large bowl; mix well, and shape into 16 thin patties. It easier to form 8 equally portioned balls of meat, then halve it to form the patties.
• Combine cream cheese, blue cheese, onion, horseradish, and mustard in a small bowl; beat at medium speed of an electric mixer until blended. Divide cheese mixture evenly among 8 patties; spread to within 1/2 inch of edges. Top with the remaining patties, pressing edges to seal. Make sure to seal them well.
• Grill hamburgers over medium-hot coals (350 to 400 degrees) 10 minutes on each side or to desired degree of doneness. Set aside, and keep warm.
• Saute mushrooms in melted butter in a skillet until tender. Top burgers with sauteed mushrooms.

BLUE CHEESE BURGERS

Steps:

• Shape into patties and chill: Shape into patties, about 1/2 inch thick and larger than your bun. Refrigerate at least 30 minutes or until you are ready to cook.
• Prepare a charcoal or gas grill for cooking over high direct heat: Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties.

BLUE CHEESE BURGERS WITH GRILLED PINEAPPLE

Steps:

• Preheat grill to medium heat. Shape meat into four patties. Grill 5 to 6 min. on each side or until medium doneness (160°F).
• Meanwhile, place pineapple slices and buns, cut-sides down, on grill. Grill pineapple 1 to 2 min. on each side or until heated through and buns 1 to 2 min. or until lightly toasted.
• Place 1/3 cup of the salad greens on bottom half of each bun; top with 2 tomato slices, 1 burger, 1-1/2 Tbsp. cheese and 1 pineapple slice. Cover with top halves of buns.

BLUE CHEESE BURGERS

Steps:

• In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
• Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
• Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

GRILLED BLUE CHEESE BURGERS

Steps:

• 1. Combine ground beef, salt, and pepper in a large bowl; mix well, and shape into 16 thin patties. It easier to form 8 equally portioned balls of meat, then halve it to form the patties.
• 2. Combine cream cheese, blue cheese, onion, garlic, horseradish, and mustard in a small bowl; beat at medium speed of an electric mixer until blended. Divide cheese mixture evenly among 8 patties; spread to within 1/2 inch of edges. Top with the remaining patties, pressing edges to seal. Make sure to seal them well.
• 3. Combine cream cheese, blue cheese, onion, horseradish, and mustard in a small bowl; beat at medium speed of an electric mixer until blended. Divide cheese mixture evenly among 8 patties; spread to within 1/2 inch of edges. Top with the remaining patties, pressing edges to seal. Make sure to seal them well.
• 4. Saute mushrooms in melted butter in a skillet until tender. Top burgers with sauteed mushrooms.

BLACK AND BLUE BURGER

Steps:

• For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately.
• For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl.
• For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve.
• For the black and blue burger: Preheat a grill to medium-high heat.
• Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
• Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
• Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
• To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.

BLUE CHEESE BURGERS

Steps:

• Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
• Prepare a charcoal or a stove-top grill.
• Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

GRILLED FILET WITH BLUE CHEESE BUTTER

Steps:

• Preheat a grill to high heat.
• Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
• Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

GOURMET BLEU CHEESE BURGERS

Steps:

• Mix ground beef with gourmet sauce, salt, and pepper.
• Form into four patties.
• Divide each patty through the center and flatten.
• Make four double-decker patties by placing 1 ounce of bleu cheese on one patty and covering with second patty.
• Pinch edges to seal cheese inside.
• Grill or pan fry to desired doneness.
• Serve on buns with lettuce, tomatoes, onions, mayo, etc.

GRILLED BLUE CHEESE BUTTER BURGERS

Steps:

• 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.

BLACK AND BLUE BURGERS

Steps:

• You will need 1/2 pound blue cheese total (get the block type cheese, not the crumbled stuff in packages).
• Prepare your dressing by crumbling 3 ounces of cheese and mixing it thoroughly with the other dressing ingredients and setting aside to chill (do not do this more than a few hours before).
• Mix together your spice mix in a large shallow bowl or plate and set aside until needed.
• Mix together chuck and round, then separate mixture into 1/3 pound pieces (just over 5 ounces)- you should have 6.
• Divide each piece in half and form into a thin patty and place onto wax paper on whatever platter you are working with.
• Take the 1/3 pound of blue cheese and cut into 6 divided sections (approximate) and place thin slices onto 6 of the patties you have formed.
• Cover these patties with the remaining 6 patties and form a pinched seal around the edges, making it tight.
• Pick up each patty, and gently reform the burger and pat it back out to thinness, if needed; rest them on waxed paper.
• Take patties one by one and coat in the seasoning mixture, not forgetting to coat the side edges and patting them nicely flat when finished; rest on waxed paper.
• Cook over heated coals or on gas grill until it is cooked through or temperature reads 160F (do not press on patties while grilling).
• Allow patties to rest 10-15 minutes after cooking for cheese to settle.
• Serve on split kaiser rolls (may toast them if you like) with appropriate condiments: lettuce, tomato, sliced red onion, and a little blue cheese dressing (instead of mayo; optional).

GRILLED BLUE CHEESE SANDWICHES

Steps:

• In a large skillet, saute mushrooms and onion in 3 tablespoons mayonnaise for 5 minutes or until mushrooms are tender; cool. In a large bowl, combine the cheeses, mustard, Worcestershire sauce, salt, cayenne, mushroom mixture and remaining mayonnaise. Spread 1/3 cup on six slices of bread , In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides and cheese is melted, adding butter if necessary.