Best 8 Blue Cheese Burger Recipes

BLUE CHEESE STUFFED BUFFALO CHICKEN BURGER

Steps:

• 1) Mix the ground chicken with green onions and garlic. Cover with foil and refrigerate for at least 1 hour, but up to 24 hours.
• 2) When you are ready to eat: Preheat the oven to 400 degrees F. Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place one heaping tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then line a baking tray with foil and bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving.
• Serve on soft hamburger buns with shredded lettuce and Ranch dressing. Makes 4 burgers

BLUEBERRY BACON BLUE CHEESE BURGER AU POIVRE

Steps:

• Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
• Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
• Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
• Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
• Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
• Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).

BLUE CHEESE BURGER

Steps:

• Season the beef with the cayenne, garlic powder and oregano in a medium bowl. Form the beef mixture into 4 patties. Divide each patty, through the center, into 2, and flatten. Place the blue cheese on 1 patty and top with the other patty. Pinch the edges to seal. Grill burgers in a cast-iron pan or on a grill over medium-high heat to desired degree of doneness. Serve on the hamburger buns.

BARBECUE AND BLUE CHEESE BISON BURGER

Steps:

• Sauté the onions in the olive oil over medium-high heat until translucent. Turn off the heat and let it cool.
• 2 When the onions are cool enough to touch, use your (clean) hands to gently mix them in with the bison burger meat, and add everything else. Do not overwork the meat, it will result in a tough burger. Just gently fold it until the onions, sage, salt and pepper are well mixed inches.
• 3 Form patties with the meat, using about 1/4 to 1/3 of a pound of meat per patty. Here's a tip on making the patty: if you press a slight indentation in the center of each patty it will help keep the burgers in a nice disk shape when cooking. Otherwise the burger will start to get a little egg-shaped as the edges contract from cooking.
• 4 Grill or fry the burgers on medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger and the heat of the pan/grill, or until the internal temperature is 140°F for medium rare, or 160°F for well done. A note on internal temperature. If you are getting the ground meat from a source you trust (we got ours from Whole Foods) that does their own grinding on site, or you grind your own meat, you can safely cook the burgers rare or medium rare. Otherwise you'll want to cook the burgers until well done. Don't press on your burgers while cooking, and keep the flipping to a minimum. Let the burgers rest about 5 minutes before serving.
• Spread butter on each bun and place in in a hot skillet butter side down for a couple seconds until toasted.
• Mix bleu cheese in mayo and spread on bun.
• add barbecue sauce, lettuce and tomato.

PECAN AND MUSHROOM BURGER WITH BLUE CHEESE SAUCE

Steps:

• Combine yogurt, blue cheese, chives (if using) and dressing in a small bowl and blend with a fork to make a chunky sauce. Refrigerate it while you make the burgers; it will keep for up to 2 days.
• Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.
• Meanwhile, spray a large nonstick skillet with cooking spray and turn on stove to medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar and garlic. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
• Combine the vegetable mixture in a food processor; pulse briefly until coarsely chopped. Add egg; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in bulgur, breadcrumbs, pecans Italian seasoning and pepper. Mix well.
• With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each. (I made mine into 13 mini burgers using a slider station).
• Place burgers on a cookie sheet (coated with cooking spray) and place under a broiler on high. Mine took 8 minutes to crisp ever so slightly and to become heated through. You can also cook them in a frying pan for 4 minutes per side (mine fell apart doing this though, that's why I put the rest of them under the broiler).
• Garnish the burgers with watercress and the blue cheese sauce, if desired.

BLUE CHEESE & OLIVE BURGER TOPPING

Steps:

• Mix all ingredients.
• To serve, spread on bottoms of hamburger buns, top with hot burger. (The irony has not escaped me that I call it a "topping" but put it on the bottom. You can put it on top or bottom!).

MINI BLUE CHEESE BURGER BITES

Steps:

• 1. Pre-heat your oven to 375 degrees. Spray a twelve compartment muffin pan with some cooking spray. Brown the chopped onions in the olive oil then brown the chopped meat,season with salt and pepper. Cook until all of the red is gone from the meat,drain the excess liquid and set to the side to cool.When the mixture has cooled fold in the crumbled blue cheese.
• 2. Combine the beaten eggs with the buttermilk and whisk in the Bisquick batter mix. Spoon one tablespoon of Bisquick mixture into each muffin compartment then spoon about 1/4 cup of the meat mixture in and then one tablespoon of Bisquick mixture over the tops.
• 3. Bake for 50-55 minutes until golden brown and set,sprinkle fried onions over the tops and return to the oven,turn off the oven. Let them stay in for 2-3 minutes and remove. Give the a minute or two to rest before removing from the muffin pan.
• 4. You want to run a knife or metal spatula around the edges to help lift them out of the pan. Serve with a fresh tossed salad or your favorite vegetables and or side dish,enjoy!! :)

"RED WINE" AND "BLUE CHEESE" BURGER RECIPE - (4.3/5)

Steps:

• Heat the oil in a medium saute pan on medium-low heat. Add the onion and cook until soft, stirring occasionally, about 10 minutes. Add the wine, vinegar, honey, raisins and thyme and simmer, stirring occasionally, until the liquid has evaporated, five to seven minutes. Season with salt and pepper. Remove from the heat and let cool to room temperature. The jam can be made two days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving. In a small bowl, blend the roquefort with the butter. Scrape the butter onto plastic wrap and roll into a 4-inch cylinder. Refrigerate until firm, about 1 hour. Slice the butter into 4 disks. Gently shape the ground sirloin into 4 thick patties. Using a spoon or melon-baller scoop out a small amount from the center of each burger. Then with your thumb, make a clean, smooth depression in the center of each patty and fill with a disk of Roquefort butter. Return the scooped out meat to the indentation. Then press and fold the meat over to encase the butter completely. Gently pat the burger into a plump rounded patty. Season the burgers with salt and pepper and grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Brush the cut sides of the rolls with the olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top each with the 1/4 of the wine-braised onion jam and arugula. You may also crumble a bit more blue cheese on top if you are so inclined. Serve hot and juicy!