It’s officially autumn and I’m still trying to enjoy all things summer. But not to worry — soon enough we will be indulging in all things pumpkin spice and before you know it, talking turkey.
My last summer fling is a juicy, pan-seared, blue cheese-stuffed burger. This is one of my favorites. Who doesn’t love a burger stuffed with cheese? I don’t think life could get any better. If you’re not a fan, I apologize in advance.
Every time I make a wish, I wish that cheeseburgers were the fat and calorie equivalent of carrots. This would make my life so much easier. OK, so maybe I have an over-the-top penchant for cheese — and cheeseburgers.
My mom will have no problem telling you I get my love for cheese from my father. She’s been revolting against cheese my whole life. Cheese is still winning.
For all you ‘I don’t eat moldy cheese’ readers, if I give you a bit of background maybe that will convince you to give it a whirl. All cheese is moldy. OK, this isn’t entirely true. But cheeses like Brie or Camembert have an outer layer of mold that creates a rind. Then there’s blue cheese: milk curds injected with mold spores to add color and flavor, hence the name.
Fun fact: blue cheese is typically aged in a temperature-controlled environment such as a cave. Yes, a cave. I find this to be pretty interesting, a cave filled with cheese. I wonder how they keep the mice away?
Maybe these facts haven’t necessarily convinced you to give moldy cheese a try but if you’re a cheese-loving family or looking to try something new, these are burgers are easy to make and delicious to eat.
The blue cheese in these burgers creates a seared crust on the outside of the burger and the sharp tanginess gives you that added flavor to take your burger up a notch.
So, cheese lovers unite. Grab your wheels, slices and crumbles and let’s head to the kitchen.
Blue Cheese Burgers
Yields 4 patties
Ingredients
1 ½ lbs. ground beef
¾ c. blue cheese crumbles
½ c. scallions, sliced very thin
1 tsp. garlic powder
1 T. Worcestershire sauce
1 tsp. dry mustard
½ tsp. salt
½ tsp. ground black pepper
Vegetable, olive oil or non-stick spray for greasing
4 toasted burger buns
Toppings of your choice, such as lettuce, tomato, onion, mayonnaise, mustard… maybe even more cheese?
• Preheat a skillet or griddle (or outside grill) to medium heat.
• In a large bowl combine all ingredients and mix until well combined. Divide the meat mixture into 4 parts. Form into patties, being sure to keep the patties even and not more than an inch in thickness.
• Lightly grease the skillet or griddle with oil or spray. Place 2 patties, do not overcrowd the pan or the meat will cook unevenly, in the skillet and cook for about 6-8 minutes on each side or until done to desired temperature. Be sure to adjust the heat as needed, if the skillet gets too hot the exposed cheese will burn. For a medium-rare burger the internal temperature should be about 145 degrees and 160 degrees for medium. Repeat for the other 2 patties.
• Serve immediately on a toasted bun along with desired toppings, enjoy!
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
