Best 8 Blue Cheese Stuffed Burgers Recipes

BLUE CHEESE STUFFED BURGERS

Steps:

• Combine olive oil, salt, and 1/2 teaspoon black pepper in a small bowl. Center half of the mushrooms and onion on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with half of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• Line a baking sheet with Reynolds Wrap® Aluminum Foil. Mix the beef, Worcestershire sauce, and 1/2 teaspoon black pepper in a large bowl until combined. Shape beef mixture into eight thin, 4-inch diameter patties on the prepared baking sheet. Place 1 tablespoon of the blue cheese onto the center of each of four of the patties. Top with the remaining four patties; pinch edges to seal.
• Transfer burgers on the foil and foil packets to the rack of an uncovered grill directly over medium-high heat and grill for 10 minutes or until burgers are done (160 degrees F) and vegetables are tender. Toast cut sides of hamburger buns during the last minute of grilling.
• Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.
• Serve burgers on buns with grilled vegetables and lettuce and/or tomato slices, if desired.

BUFFALO SAUCE BURGERS STUFFED WITH BLUE CHEESE

Steps:

• Melt butter and whisk in hot sauce.
• Mix blue cheese and garlic in a small bowl.
• Using your hands, gently mix beef (or buffalo), celery seed, onion and 1/4 cup hot sauce mixture in a medium bowl until blended. Form into 12 patties, using a light touch; the patties should be about 4 1/2 inches in diameter and no more than 1/2 inch thick.
• Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties, then top with remaining patties and press together, sealing edges.
• Cover and refrigerate until ready to grill. (Even if you aren't making these ahead of time, I think they hold together better after a little chill time).
• Heat grill to medium and oil grate.
• Grill burgers about 4-5 minutes on each side, or until cooked to taste. (I'll only eat ground beef cooked well, so I cooked a bit longer.) Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like.
• (I couldn't think of many traditional condiments I wanted on this burger, so I just ate mine with extra buffalo sauce and lettuce).

BLUE CHEESE-STUFFED TURKEY BURGERS

Steps:

• In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey. Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through. Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.;

BLUE CHEESE-STUFFED TURKEY BURGERS

Steps:

• In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey.
• Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through.
• Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.

HEAVENLY BLUE CHEESE STUFFED BURGERS

Steps:

• Combine all ingredients, EXCEPT the blue cheese.
• Divide ground beef evenly.
• Press into a patty, remove center and create a deep well for the blue cheese. Add blue cheese to the well.
• Place center portion on top of blue cheese and press into place, careful to completely cover the cheese.
• Grill to desired doneness. Medium to medium rare is best.

BURGERS STUFFED WITH BLUE CHEESE AND BACON

Steps:

• In a large, heavy frying pan over medium heat, warm olive oil. Add onions, cover and cook, stirring occasionally, until they are completely limp, 10-15 minutes. Uncover the pan, reduce heat to medium low and cook, stirring frequently, until the onions are golden brown and sweet, 35-45 minutes; do not allow them to burn. Remove the pan from heat and let the carmelized onions cool to room temperature. In a small bowl, stir together blue cheese and bacon. Set aside. Divide ground beef into 6 equal portions and shape each into a ball. Using your thumb, make a deep depression in each ball; do not push all the way through. Spoon about 1 tablesppn on he blue cheese-bacon mixture into the depression. gently shape the meat around the fillin, sealing it inside. Form the balls into patties about 1 inch thick. Transfer to a plate. Preheat and indoor electric grill on high heat. Place the burgers on the grill and cook, turning once, 5 to 7 minutes per side for medium, or until done to your liking. Transfer each burger to the bottom half of a bun. Spread 1 1/2 tablespoons Dijon mustard on the inside of each top bun. Top each burger with 2 tablespoons carmelized onions, 2 pieces of lettuce and 1 tomato slice, then cover with top bun. Serve immediately.

BACON-BLUE CHEESE STUFFED BURGERS

Steps:

• Shape beef into 8 thin patties. Combine the cream cheese, blue cheese and bacon bits; spoon onto the center of 4 patties. Top with remaining patties and press edges firmly to seal. Combine the salt, garlic powder and pepper; sprinkle over patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat on each side until a thermometer reads 160° and juices run clear, 5-7 minutes. , Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in water and mustard. , Serve burgers on buns with mayonnaise, romaine, tomato and mushroom mixture.

BLUE CHEESE-STUFFED BURGERS

Steps:

• Combine meat, salt, pepper, Worcestershire sauce, onion and parsley in a bowl. Form the meat into 8 patties, about 3/8-inch thick. Place an equal amount of blue cheese on half of the patties, pressing the cheese in slightly with your fingers. Cover the stuffing with remaining patties. Seal the edges by pressing them together with your fingers. Refrigerate. Preheat grill to medium-high. Grill the patties uncovered for 2 1/2 to 3 1/2 minutes per side for charcoal grills, flipping once, until internal temperature reaches 160 F. (For gas grills, cook covered 3 1/2 to 4 1/2 minutes per side.)