Black and Blue Stuffed Burgers

Black and Blue Stuffed Burgers by

Chef Derek St. Romain


Shopping List

1 pound 92% ground beef 1 vidalia onion finely diced 1/4 cup japanese breadcrumbs 1 teaspoon salt 1 tsp white pepper 1 tsp black pepper 2 cloves garlic, minced 1 8oz package bleu cheese 1 tablespoon balsamic glaze 3 tablespoons chopped parsley 2 tblsp blackened seasoning


1. Mix the beef, onion, japanese breadcrumbs, salt, pepper, and garlic together in a bowl. Separate into 2 ounce portions and set aside 2. In another bowl, add parsley, 2 cloves minced garlic and 1 tablespoon Balsamic Glaze to 8oz of Bleu Cheese and mix together 3. To Stuff - Take two of the 2oz portions and flatten out with your hands and bend the edges up to form a "bowl" on just one of the portions. Now place 2 tablespoons of the cheese mixture inside the "bowl" and cover with the other 2oz portion you flattened out and crimp the edges together to seal the cheese mixture on the inside. Set aside and repeat with all of the meat portions 4. To Cook - Spray each Stuffed burger with pan spray and place on the pre-heated grill. Slowly cook the burgers, turning over every 2-3 minutes, on medium heat for a total of 10 minutes. Make sure to cook the burgers to an internal tempera- ture of 150 degrees making sure you do not allow them to burn. You may want your burgers cooked to a lesser degree of doneness, but the standards suggested for purchased ground beef are cooked to 150 degrees