Blue Cheese Burger

It is almost Memorial Day Weekend here in the U.S.   A 3-day weekend during which we honor the memory of those who have died on our behalf in battle while also heralding the beginning of summer by firing up our grills, sweeping off our decks, and unpacking our outdoor-safe plastic plates and cups in preparation for a summer of outdoor BBQs with friends.

Of course, with this weekend being one of the biggest BBQ party weekends of the year, everyone of us is preparing a grocery list filled with hamburger and hotdog buns, mustard and ketchup, and pasta and potato salads. And while it is easiest to pick up pre-made hamburger patties and a package of deli sliced cheddar for your cookout, I never do. For me, the pre-made patties lack depth and flavor, which is easily remedied by simply adding onion soup mix and Worcestershire sauce to ground beef. And if you can add those to your ground beef, you can add a few more ingredients, like those below for a delicious blue cheese burger – certain to wow your Memorial Day party guests.

Throughout the directions below, I have highlighted a few tips that are key to a great hamburger, no matter the flavor.

Blue Cheese Burger

makes 3-4
1 lb ground beef
4 cloves of garlic minced
3 tablespoons finely chopped parsley
salt and pepper
1.5 tablespoons Worcestershire sauce
1 egg yolk
1/3 cup blue cheese crumbles
hamburger buns
room temperature butter
hamburger toppings such as lettuce, mustard, tomato slices, and more.

1)    In a large bowl, combine first 7 ingredients (ground beef through blue cheese). Divide into 3-4  equal portions (I like big burgers, so I made 3 portions) and pack into a ball shape.

2)    Carefully mold hamburgers into a disc shape about 3/4 inch thick, creating a small indent in the center of the burger.
TIP: Creating a divot in the center of your burger keeps it from puffing up and looking more like a meatball than a hamburger.
TIP: Chill formed burgers for at least 30 minutes before cooking, to help them retain their shape on the grill.

3)    Butter the inside of each hamburger bun and sprinkle lightly with pepper and garlic powder. Put buttered sides back together for easy transport.

4)    Grill over hot coals or a medium-high gas grill that has been preheated for 10 minutes.
TIP: Flip the burger only once, about 10 minutes in. Too much flipping and your burger will fall apart.
TIP:Never press down on the burger with your spatula, this pushes all of the juice out of the burger and leaves your with a dry hamburger.

5)    After you have flipped the burgers, take your buttered buns and lay them butter-side down on the grill, away from direct heat, such as on the outside edge of the grill or on a top shelf. Remove when bread is golden-brown and a bit crispy.

6)    Remove burgers from grill once cooked to medium or medium-well, cover with foil and let rest for about 10 minutes, while you pile condiments on your toasted bread.

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