Stubbs Barbecued Blue Cheese Burgers Recipes
BLUE CHEESE BURGERS
Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers.
Provided by QUIKSMYLE
Categories Main Dish Recipes Burger Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
- Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
- Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 19.6 g, Cholesterol 81.1 mg, Fat 20.5 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 7.9 g, Sodium 765.4 mg, Sugar 3.1 g
GRILLED BLUE CHEESE BURGERS
A great twist on the grilled burger! A must for blue cheese lovers, and the sauteed mushrooms finish these off perfectly! I had these at a friend's cook-out, and I had to have the recipe. If you like your meat spicier, feel free to add more spice to the meat mixture.
Provided by breezermom
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground beef, salt, and pepper in a large bowl; mix well, and shape into 16 thin patties. It easier to form 8 equally portioned balls of meat, then halve it to form the patties.
- Combine cream cheese, blue cheese, onion, horseradish, and mustard in a small bowl; beat at medium speed of an electric mixer until blended. Divide cheese mixture evenly among 8 patties; spread to within 1/2 inch of edges. Top with the remaining patties, pressing edges to seal. Make sure to seal them well.
- Grill hamburgers over medium-hot coals (350 to 400 degrees) 10 minutes on each side or to desired degree of doneness. Set aside, and keep warm.
- Saute mushrooms in melted butter in a skillet until tender. Top burgers with sauteed mushrooms.
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- Mix the bison meat with the minced garlic and add the butter a dash of Worcestershire sauce (bison meat is lean so the butter adds fat= moisture). Form the meat into 8 burgers. With your thumb, create an indentation in the middle of the burger- this will help the burger cook evenly. Coat each burger with approximately ½-1tsp.
- Next, prepare your grill for medium heat, 350 degrees- creating a direct and indirect zone (coals on one side).While the grill is heating up, slice the onion into thin slices. Take 2 large pieces of foil as a double layer and create a “hobo packet” where you create a packet that is sealed on all sides that will cook the onions on the grill. Before sealing the foil packet, add the sliced onions, 1 tbsp. of cider vinegar and ½ cup of BBQ Sauce.
- First, oil your grill grates so your meat does not stick, then place your burgers and the hobo packet on direct heat. If your burgers are cooking too quickly you can put them indirect so they continue to cook without getting burned. Cook until the internal temperate reads 140 degrees for medium burgers, (I recommend using an internal read thermometer such as the Thermapen) flipping halfway through. When the burgers are getting almost done, add the cheese to the burgers.
- Next, place the sliced buns on the indirect side and let them toast on the grill for a few minutes. Pull off the hobo packet at this point.
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