Mold and cheese are a match made in heaven. Bleu cheese, or blue cheese, denotes a class of cheese made from the milk of cows or goats with the distinct characteristic of rich blue or blue-green veins of mold running throughout. Cheesemakers add the mold, usually of the penicillium roqueforti variety, during the initial cheesemaking stages, and then inject air into the mixture to promote the mold's growth. The result is a semi-soft cheese with a tangy flavor that is a suitable complement to red meat. Common varieties of bleu cheese include Gorgonzola and Roquefort.
Step 1
Mix the ground sirloin and ground chuck in a medium bowl. Use a very light touch to mix the meat, being careful not to make it too densely packed. Divide the meat mixture into eight equal portions and roll each portion into a ball. Season each ball with salt and pepper on all sides.
Step 2
Flatten each ball into a patty roughly 1/2 inch thick using the palm of your hand. Use your thumb to create a slight indentation in the center of each patty. Place the palm of one hand lightly on each patty while pushing in around the edges with a finger on the other hand to make the edges of the burger equal in thickness to the rest of the patty. Thin edges on a hamburger tend to quickly overcook or burn.
Step 3
Divide the bleu cheese crumbles into four 1-oz. portions and gently form a ball with each one. Place one bleu cheese ball on the center of four of the patties and top each with another patty, indented side down. Press each patty lightly with the palm of your hand to slightly flatten the bleu cheese ball. Make one more pass around the edges of each patty to create a firm seal.
Step 4
Preheat the grill. Place the burgers directly over the flame and cook at high heat for four to five minutes, or until you start to see juices accumulating on top of the patty. Flip the burgers and cook for an additional three to four minutes for medium-rare.
Step 5
Remove the burgers from the grill and allow to rest for at least five minutes before serving.
Tips and Warnings
- Add even more flavor to the burger by topping with a slice of cooked bacon and serving it on an onion-flavored sandwich roll. For a milder taste, use a mixture of 2 oz. of bleu cheese and 2 oz. of cream cheese to fill the burgers.
- Flipping the burger more than one time or pressing it down with the spatula may cause the meat to dry out. Raw ground beef carries a variety of bacteria. The United States Department of Agriculture's Food Safety and Inspection Service recommends cooking hamburgers to an internal temperature of 160 degrees Fahrenheit before eating to avoid contracting any foodborne illnesses.
Things You'll Need
- 1/2 lb. ground sirloin
- 1/2 lb. ground chuck
- Kosher or sea salt
- Coarsely ground black pepper
- 4 oz. bleu cheese, crumbled
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