Doctor's Review: Medicine on the Move

December 15, 2017
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Big beef burger stuffed with blue cheese

A grill book wouldn’t be complete without burger recipes. For blue cheese lovers, nothing beats a beef burger seared on the outside with a warm nugget of melted cheese in the centre. Use a tangy, full-flavoured blue cheese with lots of blue veining and a hint of salt. These burgers are simple, and taste great with just lettuce, tomato and mayonnaise, but add whatever you like, including bacon strips or grilled onions.

1½ lb. (750 g) freshly ground chuck

3 tbsp. (45 ml) yellow onion, grated

1 tbsp. (15 ml) fresh thyme, minced

1½ tsp. (7.5 ml) freshly ground pepper

4 tbsp. (60 ml) blue cheese, crumbled

2 tbsp. (30 ml) canola oil

4 sesame-seed hamburger buns, split

4 lettuce leaves

1 large tomato, sliced

mayonnaise

pickles

Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

In a large bowl, combine the beef, onion, thyme and pepper and mix thoroughly. Divide into 4 equal portions and shape each portion into a ball. Press your thumb into the top of a ball, making a depression about 1-inch (2.5-cm) deep. Spoon 1 tablespoon (15 ml) of the cheese into the depression, press the beef over the cheese to enclose it and shape the ball into a patty 1-inch (2.5-cm) thick. Repeat to form 3 more patties. Refrigerate the patties while the grill heats.

Oil the grill grate. Brush the burgers on both sides with the canola oil. Place the burgers directly over the hot fire and sear on one side, 4 to 5 minutes. Turn and sear on the other side until juicy and medium-rare, about 4 minutes more. Place the buns, cut side down, on the grill to toast. Serve the burgers on the buns with desired dressings. Serves 4.

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