Grilled Blue Cheese Burgers
photo by DailyInspiration
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 3 lbs lean ground beef
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 2 (3 ounce) packages cream cheese, softened
- 2 tablespoons blue cheese, crumbled
- 2 tablespoons onions, minced
- 2 teaspoons creamed horseradish
- 2 teaspoons prepared mustard
- 1⁄2 lb fresh mushrooms, sliced
- 2 tablespoons butter, melted
directions
- 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.
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Reviews
-
Thankyou for posting this delicious burger. I had some leftover blue cheese that I wasn't quite sure what to do with and I am so glad that I tried your recipe. I hope you get many more reviews this is a keeper! I served it with parmesan zucchini sticks...so good. I added a little bit of steak seasoning to the burgers and on my buns I used butter lettuce, tomato slices and thousand island dressing....thanks again!!!!!:)
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Tweaks
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Really yummy burgers! I have to confess, I didn't measure all of the ingredients exactly, and likely ended up with more horseradish and cheese than called for, but we really enjoyed these burgers. The only significant change I made was not to included onion in my filling. Instead, I sliced a whole onion and added it to the mushrooms, so we had the onion on the outside instead of the inside. We also opted to serve these open faces on half slices of artisan bread instead of buns. I'll definitely make these again. Made for ZWT6.
RECIPE SUBMITTED BY
breezermom
United States