When the weather is nice and we're enjoying our friends and families
in the back yard, grilling outdoors is an American tradition. These
tasty burgers have a surprise middle that will add even more flavor
to the classic version.
- 6 ounces Bleu cheese
- 10 ounces chuck, trimmed and cut into 1½ inch cubes
- 10 ounces sirloin, trimmed and cut into 1½ inch cubes
- ¼ cup minced onions
- 1½ tsps minced garlic
- 2 tbsps chopped parsley
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 tbsp Worcestershire sauce
- ¼ cup seasoned Italian breadcrumbs
- 6 sourdough, onion or Kaiser rolls
Light a charcoal or gas grill according to manufacturer's directions.
When using charcoal, arrange the coals on one side of the pit prior
to lighting. When the coals are white hot, spread them evenly over
that half side. If using a gas grill, set one burner on high and
one on low.
In separate batches, pulse the chuck and the sirloin in a food
processor 10 times. Combine the chuck, sirloin and seasonings in
a large bowl. Gently and briefly blend the meat mixture. Avoid overworking
the mixture as this will toughen the meat; an under-worked burger
will retain its tender, juicy texture. Divide the meat into 6 equal
portions and split each portion in two. Flatten each patty, place
bleu cheese in the middle and top with the second patty. Pinch the
edges to seal. Before grilling, I arrange all my fixings which include
lettuce leaves, tomato slices (fresh and ripe at room temperature)
and dill pickles. Also have available your favorite condiments such
as ketchup, mustard and mayonnaise. Place the burgers over the hot
coals or burner and, using a spatula, flip the burgers after 2 minutes.
Do not press down on the meat as this will only squeeze out the
juices. Continue to flip every 2 minutes until the burgers are done
to your liking. I suggest 7 minutes for rare, 10 minutes for medium
and 14 minutes for well done. Serve on toasted rolls with your favorite
fixings and grilled herb potatoes.