Bleu Cheese Burgers
PREP TIME: 15 minutes


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.

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