Burgers, Cheeseburgers and stuff… Yes a website about Burgers.

Stuffed Blue Cheese Burgers

By • Sep 5th, 2010 • Category: Burger Blog

I have an idea” are words that tend to scare my wife, especially after my Backyard Blowout Burgers that, while awesome, were admittedly quite an involved production and managed to dirty every single dish in the kitchen.  Still, I decided to start my Labor Day Grillathon with another new cheeseburger I’d been dreaming of.  This burger brainstorm was more simple.  Understated.  Elegant, even.  In fact, the big-ticket ingredient in this creation was downright upscale:

The goal was a stuffed cheeseburger filled with blue cheese.  I started with my basic Jucy Lucy recipe: 85/15 beef mixed with a white-bread-and-milk paste to help with moisture and act as a binder.  Then I flattened out a thin patty and topped it with a tablespoon of blue cheese crumbles.

I laid another thin patty on top and pinched the edges together, sealing the cheese inside.  These third-pounders were dusted with Montreal steak seasoning and popped in the freezer while my charcoal ashed over.  Once I had a hot and well-oiled cooking grate, my burgs hit the grill with a sexy sizzle.

That short stay in the freezer was of particular interest to me.  My last batch of Jucy Lucys saw some unfortunate cracking and leakage, and I wondered then if a quick subzero chill might keep the cheese safely encased inside the beef as the burgers cooked.  When it was time to flip, I got my answer:

No breakage, zero seepage. Less than an hour in the freezer had made all the difference in the world.  Now I went to work on my burger topping.  I figured since I was already going slightly gourmet with blue cheese, I might as well fully commit with some large portobello mushroom caps.

Once the burgers were cooked through, I removed them from the heat and let them rest at room temp.  That’s key to any burgers you pull off the grill, but it’s especially important with stuffed burgers.  That cheesy center is like molten lava: bite in right away, and you’re asking for a messy lapful of liquid fire.  Give it 5 or 10 minutes to congeal slightly and come down to an edible temperature, and you’ll be glad you did.  I used the time to finish the mushroom caps over direct heat, then assembled the burger:

Perhaps a little vanilla-looking in appearance, this burger made me think about how a lot of burger-topping strategy comes down to the visual aspect.  Consider how many restaurant cheebies hit the table open-faced: perfectly-melted golden-hued cheese on full display, bright green lettuce, purple-tinged onion rings, and a ruby-red tomato slice waiting neatly alongside.  You don’t necessarily need those items, but it sure makes for a pretty picture to have all those textures and colors stacked atop one another.  By contrast, this burger was largely monochromatic, in several shades of brown and tan.

Cutting it half, while not standard operating procedure for me, is the preferred way to show off a stuffed burger.  So here you go:

The Montreal seasoning made for beautifully-seasoned beef.  The blue cheese was wonderfully creamy and brought a tangy richness to the party, although an extra half-tablespoon of it per burger would have been okay, too.  The portobello caps added an earthy, meaty chew that also made for a really satisfying mouth feel.

All in all, an exceptionally tasty burger.  Deceptively so, given how unimpressive it appears on your plate.  This Jucy Lucy cousin may look like Plain Jane… but it just goes to prove that, with these girls, it really is what’s on the inside that counts.

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