Blue Cheese Stuffed Burgers Recipe

When it comes to burgers it’s always a good idea to buy a high-quality meat and let it be the shining star of the meal. But when it comes to this recipe for blue cheese stuffed burgers, the creamy blue cheese and bacon-onion jam are the shining star. You will still want to opt for a high-quality ground beef, preferably 80/20 grass-fed, for the best flavor.

There are two key elements to this burger: homemade bacon-onion jam and Simply Artisan Blue Cheese Crumbles. To stuff the burgers before cooking, you’ll want to divide the meat into 4 equal portions and then divide each portion in half. Flatten each half and make a small indentation in one side and then fill the indentation with ¼ of the blue cheese crumbles. Place the other half of the meat on top and press the edges together to seal for grilling.

The second flavor element of this burger is the bacon-onion jam, which you’ll want to save leftovers to smear on everything you cook moving forward. Caramelizing the onions and shallots in the bacon fat and adding in a bit of brown sugar will create a sweet and salty condiment that you’ll want to spread on crackers, sandwiches and your toast. When properly stored, the bacon-onion jam will last 2-4 weeks in the refrigerator.

Be prepared for your tastebuds to go on a culinary adventure when you taste the finished product. The nutty, creamy cheese pairs perfectly with the sweet and salty bacon-onion jam and everything is topped off with slightly bitter arugula. Don’t forget to toast the buns and serve these burgers with skinny fries to make yourself feel like you’re at a fancy bistro!

Stuffed Blue Cheese Burgers Recipe

Serves 4 | Finish in 1 Hour
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Be prepared to send your tastebuds on an adventure with these bistro-inspired Blue Cheese Stuffed Burgers. The layers of creamy blue cheese, bacon-onion jam and arugula will make you ask for seconds.

Ingredients

  •  24 oz. 80/20 Ground Beef
  •  4 Brioche Buns
  •  4 oz. Artisan Blue Cheese Crumbles
  • 1 c. Arugula
  • Salt and Pepper
  • 1 lb. Bacon, cut into 1-inch pieces
  • 1 c. Yellow Onion, finely chopped
  • 1 c. Shallots, finely chopped
  • 2 Garlic Cloves, minced
  • ¼ c. Brown Sugar
  • ¼ c. Maple Syrup
  • 1/3 c. Apple Cider Vinegar
  • 1 tsp. Freeze Dried Thyme

Directions

  1. Prepare the bacon-onion jam by cooking the bacon in a large frypan over medium heat until crisp. Remove the bacon from the pan and place on a paper towel-lined plate, reserving around 4 tablespoons of oil in the pan. Add the onion and shallots and cook over medium-low heat until the onions begin to caramelize, 15-20 minutes. Mix in the garlic, brown sugar, maple syrup, apple cider vinegar and thyme and cook for an additional 8-10 minutes. Remove from heat and set to the side until ready to use.
  2.  Prepare the grill to medium-high heat. Divide the ground beef into 4 equal portions and then divide each portion in half again. Flatten each portion into a 4-5-inch disc. Press a small indentation into half of the portions. Divide the cheese between the 4 patties with the indentations and then place the remaining 4 patties on top to cover the cheese. Gently press the edges to lock the cheese inside of the patty. Season with salt and pepper right before cooking.
  3.  Sear the burgers on the outsides, flipping once and then transfer the burgers to indirect heat and continue to cook until the burgers reach desired doneness.
  4. Toast the buns on the grill and then assemble the burgers. Stack one patty on top of the bottom of a bun then spread a desired amount of bacon-onion jam and arugula, place the top bun on and serve immediately.

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