Charcool Blue Cheese & Jalapeno Burgers
I like this recipe because it’s so simple, adaptable and tastes delicious.
I learned to make burgers from watching my Dad. He added breadcrumbs, lots of seasoning and spent maybe 10 minutes mixing the ingredients together by hand.
This is much easier and while I don’t remember exactly where I got the original recipe from, I have also included a variation from one of my favourite sites, pinchmysalt, so you can compare the 2 and decide which you like best.
Recipe 1: Charcool Blue Cheese & Jalapeno Burgers
Divide + Flatten + Fill + Season + Cook
First divided 600g of premium beef mince into four equal parts. It will make around 5 burgers.
Then flatten each ball so that you end up with eight equal portions of mince (each should weigh about 60g.).
Flatten each pair with the palm of your hand.
Fill one side of the pair with thinly sliced blue cheese and a couple of jalapeno slices
Grind sea salt and black peppers onto a plate.
Press the rissoles into the seasoning on both sides so that it sticks.
Cook.
If your kids not like it too spicy (none of them do!) replace the blue cheese with cheddar or Swiss cheese and the jalapenos with a small slice of bacon.
Link to BBQ Tools
Recipe 2. Pinch My Salt Blue Cheese Burger
pinchmysalt.com is a site I like a lot. Nicole has lots of simple recipes that are yummy but also easy to copy. Her explanations are thorough and simple and her images very professional and exact. If I could only have one recipe site on the internet it’d be pinchmysalt!
Most blue cheese burgers come with the blue cheese on top. But when my friend Ron came along with his blue cheese-stuffed burgers, my whole world was turned upside down. What’s so great about blue cheese being inside the burger? I really don’t know. Perhaps it’s just the novelty, but there’s something really special about a seemingly normal looking burger that starts oozing creamy blue cheese when you bite into it!
Blue Cheese Burgers
2 oz. cream cheese
2 oz. crumbled blue cheese
1/8 t. onion powder
1 T. chopped fresh parsley
salt and pepper to taste
1 pound ground beef (I use 85% lean)
salt and pepper
Coarsely ground black pepper (optional)
1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
2. Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
3. To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal.
4. Sprinkle burgers liberally with coarsely ground black pepper (optional).
5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.
6. Enjoy!
Recipe Notes: I recommend cutting these burgers in half before eating to avoid ‘burger blowout.’ I don’t add anything besides salt and pepper to the meat because the filling is so flavorful, but you are more than welcome to add extra seasoning to the meat if that’s what you like. Feel free to experiment with different seasonings in the filling, too!
It just don’t get any easier than this!
