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Blue Cheese Burger Recipe

November 8, 2007 by Nicole 99 Comments

Ooozing Blue Cheese Burger

All the credit for these goes to my friend Ron. He’s famous throughout California’s central valley for his blue cheese burgers! I don’t have his recipe because even though I think I managed to pry it from him once, I never wrote it down. But I was craving a blue cheese burger today for lunch and since Ron and Ruby live in California and I’m still in Sicily, I had to come up with something myself!

Most of the blue cheese burgers I’ve eaten in my life are just a regular burger with the addition of some type of blue cheese dressing as a condiment. Whoever came up with that idea is a genius because blue cheese plus hamburger equals YUM!

Even better is that same burger with some bacon on it. I’ve eaten many bacon and blue cheese burgers in my life thanks to McMenamins East 19th Street Cafe in Eugene, Oregon. I don’t know what I miss more, that Captain Neon Burger or those pitchers of Terminator Stout. Ah, the good old days…

So, as I was saying, most blue cheese burgers come with the blue cheese on top. But then Ron came along with his blue cheese-stuffed burgers and 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!

The only thing I remember about Ron’s burgers is that the filling is a mixture of blue cheese and cream cheese. So, that’s what I did. I kept it simple and just mixed equal parts cream cheese and crumbled blue cheese, added a bit of onion powder, some chopped fresh parsley and salt and pepper to taste. I didn’t bother to let the cream cheese soften, I just mashed it all up together in a small bowl with a fork.

Blue Cheese Filling

I decided to stick with quarter pound burgers because the hamburger buns I bought are pretty small (just the standard small Wonder brand buns). So I first divided one pound of ground beef into four equal parts. Then I divided each part in half so that I ended up with eight equal portions of ground beef (each should weigh about 2 oz.). I formed those into balls and sprinkled them all with salt and pepper, rolling them around a bit so all sides were seasoned. Next, working on waxed paper, I flattened each of those little balls into very thin patties.

Thin Patty

To fill a burger, I put a spoonful of the cream cheese filling (about a tablespoon works well) in the center of one patty.

Filling

Then I spread the filling equally over the patty, leaving some room around the edges for a seal.

Filling 2

Then I put another patty on top of the filling.

Filling 3

Next, I pressed the edges together to form a seal. You don’t need to pinch the two patties together, just gently work the edges together so that they will stay sealed.

Sealing the edges

After I finished all four burgers, I liberally sprinkled both sides of them with coarsely ground black pepper.

Seasoned with Cracked Black Pepper

Then I put them on the grill! Grilling time is a matter of preference. I like my burgers well done but since I made the patties pretty thin, they ended up cooking quickly.

Blue Cheese Burger on the Grill

I’m sure I don’t have to tell you about shrinkage but I thought I would take this photo to remind you! When making your hamburger patties, always make them larger than you think they need to be!

Shrinkage

See, it ended up fitting the bun perfectly! Since these burgers are so flavorful, I keep the condiments to a minimum. But if I would have had some lettuce, tomato and bacon in the house, they would have been on here too!

Burger on the Bun

It might look plain…

The Burger

but look what’s waiting inside!

Ooozing Blue Cheese Burger

Now here’s my warning. First of all, let them rest for a little while before you eat them. The cheese in the middle is hot and oozy and I don’t want to get blamed for someone burning themselves! I also think it’s best to cut these in half before eating them. I found out the hard way that the contents inside are under pressure! I took my first bite and the burger had a blowout in the back. I’m serious, it was like a mini explosion! There’s no way around it, these are messy burgers. But that’s what makes them fun, right?

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!

Related Recipes:

  • Creamy Blue Cheese Dip with Lemon and Chives
  • Bacon Tomato and Blue Cheese Focaccia Sandwich
  • Bacon Wrapped Beef Medallions with Smoked Paprika Butter
  • Homemade Sloppy Joes

Around the Web:

  • Sassy Blue Cheese Burgers from Vanilla Garlic
  • Blue Cheese-Stuffed Burgers from Food, and Other Musings
  • Stuffed Lamb Burgers from Seriously Good
  • Port Salut Stuffed Turkey Burgers from Je Mange la Ville

Some Burger Making Pointers:

  • How to Make a Great Hamburger from Baking Bites
  • The Burger from Beyond Salmon

Filed Under: Main Courses, NaBloPoMo, On the Grill, Tips and Tricks

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Reader Interactions

Comments

  1. Doctor Who Matt Smith says

    April 24, 2012 at 1:42 am

    Thank you, I've recently been searching for information about this topic for a while and yours is the best I have came upon so far. However, what in regards to the bottom line? Are you positive in regards to the supply?
    Reply
  2. Branch says

    June 23, 2012 at 3:33 pm

    Nicole - Fast-forward five years -- June 2012! This recipe still holds up as the best of its type. Simple, easy, and "mas tasty"! And it does go better with bacon, tomato, and lettuce. To compound the flavor, a little home made mayo.
    Reply
  3. Cory says

    August 4, 2012 at 8:56 pm

    This is a good looking recipe all but the cooking temperature recommendation. The patty shrank up so much from overcooking the meat. Source good ground beef and medium to medium rare is perfectly safe and about 100 times more flavorful. Great looking burger otherwise though.
    Reply
  4. Jeanna says

    August 27, 2012 at 5:28 pm

    I made these burgers and they were fantastic! We made carmelized onions to go with the burgers and they were the only condiments needed. The cream cheese mixed with the blue cheese gave the blue cheese a much milder flavor that was just right. We went very light on the salt on the burgers since the cheese is salty.
    Reply
  5. Mary Jane says

    May 16, 2013 at 6:36 am

    Your dish reminds me of summer more exciting scenes. I was very happy to have full friends. Thank you. If you want to know about my country and the dishes, go to: vegetarianviet.blogspot.com/2013/05/how-to-make-pho.html if you want how to make Rice noodles, The best foods of country
    Reply
  6. Teresa says

    January 4, 2015 at 5:53 pm

    These are amazing!!! I cooked these in cast iron pan since it's -30C and I couldn't light the bbq. Thank you for a keeper recipe.
    Reply
  7. Hannah says

    January 27, 2015 at 5:28 pm

    Made these tonight and they were a big hit! I would EMPHASIS the importance of the seal to anyone who hasn't tried them yet. I made them on the Foreman (I know, I know, we're so classy!) and my lame attempt at a seal was squashed (literally) and the good stuff oooozed out. Everyone I made them for thought I did it on purpose so no harm and they were simply amazing either way!
    Reply
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