Grilled Blue Cheese Butter Burgers Food

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.

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.

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.

BLUE CHEESE & BUTTER BISON BURGERS

Steps:

• Mix together butter and blue cheese. Shape into a 2-inch diameter log and wrap in wax paper. I like to make this and keep one in the freezer packaged in a protective re-sealable bag.
• Mix bison with scallions, salt, pepper, and thyme in a large bowl. Divide into four even pieces and roll into balls.
• Slice a 4x1/2 inch discs of the blue cheese and butter mixture. Place 1 disc in the center of each bison ball, and shape into burgers.
• Season the outsides of each burger with additional black pepper if desired.
• Grill burgers to desired doneness, being careful not to flatten and cause the juices / flavor to ooze out.
• Serve with your favorite rolls, condiments, and the tomato, onion, and bacon.

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 VEGETABLE MEDLEY WITH BLUE CHEESE BUTTER

Steps:

• In a small bowl, blend blue cheese, butter and lemon juice thoroughly. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
• In a blender, combine olive oil, basil and roasted garlic and blend until smooth. Pour over the vegetables. Season with salt and pepper and marinate for 20 minutes. Grill the vegetables over medium-high heat and create grill marks on all sides, approximately 4 minutes each.
• Remove to a serving dish and top with the prepared butter. (Prep time includes marinating time for vegetables).

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.

GRILLED BLUE CHEESE BURGERS

Steps:

• In mixing bowl combine ground beef, garlic powder, salt, green onions, Worcestershire sauce, cayenne, black pepper, dry mustard and blue cheese. Gently mix but thoroughly combine all ingredients.
• Divide meat into 4 equal portions. Form each portion into a patty.
• Preheat grill to medium-high. Brush grill grate with oil. Place patties on grill grate.
• Cook burgers to desired degree of doneness, about 5 to 7 minutes per side or until internal temperature reaches 160°F.
• Remove from grill and place on toasted steak bun. Top with your choice of toppings.

GRILLED RIBEYES WITH BLUE CHEESE BUTTER

Steps:

• Cut slits into each steak; insert garlic slices. Brush with oil and sprinkle with salt, cayenne and pepper., Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Combine blue cheese and butter. Serve with steaks.

GRILLED CHEESE BURGERS

Steps:

• 1. Divide the ground beef into 4. Form large patties that will be bigger than your slices of bread and they should be thin. Place them into a large skillet and pan fry them, adding the mushrooms and onions, and seasonings.
• 2. Prepare the grilled cheese sandwiches as you normally would. Butter the outside of the bread. Grill on a griddle or in a large skillet.
• 3. When the grilled cheese sandwich is done, quickly open each one up. Put on individual plates. Place burgers on one slice of bread, top with mushrooms and onions, put top slice of bread back on top of sandwich. Cut each sandwich on an angle and serve with the usual condiments.
• 4. This is a messy sandwich... and the best one you will ever eat!!! I have been making these for 50 years! Everyone in my family requests this... We will be having this at our Super Bowl Party again this year!