Last week I bought a giant chunk of stinky blue cheese from the deli up the street, walked home giddy as could be, and then spent the following few hours staring at said chunk, wondering “what the heck am I going to do with ALL this cheese?!” … I’m an impulse shopper through and through 😉 I also just have a weakness for cheese! Even when it’s a variety I know the other half of my household claims to “not like”. Bah! We’ll see about that!
…I have to admit I’m pretty terrible at accepting that certain people don’t like certain tastes. Oh what’s that? You don’t like onions… well, have you tried them caramelized? Goat cheese is gross… hmmmm, certainly you haven’t had it paired with beets then. Not a fan of broccoli you say… oh you must try it roasted, silly!!! It’s like, the minute I hear someone say “I don’t like the taste of… yadda yadda yadda” my brain goes into “OH YES YOU DO… let me show you” mode. Then I set forth in (my attempts of) proving it. I am so thick headed. But you know what… 8 times out of 10 it like, totally works. Some say stubborn, I say winning 😉
So basically this is the story of how I tricked folks who don’t like blue cheese into LOVING the blue cheese. How?! Well, um, do you see these burgers?! What I did was mix the blue with some sharp cheddar, stuff it inside the beef patty (jucy lucy style!), then each burger to medium-rare perfection. Top it off with caramelized onions and jalapeños, and well, you’e got yourself a recipe for success!
These burgers are very very simple to make, and the meat base is out-of-this-world flavorful thanks to Worcestershire sauce, sriracha, and a kiss of brown sugar! Mmmm!!! So yummy those guys are together. They also help balance out the intensity of all the cheese! See, look how much! Isn’t that kind of amazing?
When it comes to cooking these dreamy, cheesy stuffed patties, you can use your grill – if you have one – but you can also use the stove! I made mine in our beloved cast iron skillet and they came out perfect. Just make sure your skillet is SUPER hot before placing the patties in, that way they get that nice brown crust and should cook – medium rare – in about 3 minutes per side. Easy peasy!!! Happy eating, friends 🙂
Blue Cheese Stuffed Burgers with Caramelized Onions and Jalapeños
- 4 burger buns, lightly toasted
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- 1 jalapeño pepper, thinly sliced
- 1 teaspoon sugar
- 2 tablespoons butter
- 1.5 pounds ground beef
- 1/2 tablespoon brown sugar
- 1 tablespoon sriracha hot sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
- 3 ounces blue cheese, crumbled
- 4 ounces sharp cheddar, shredded
For the onions and jalapeños:
- Heat oil in a large heavy bottomed skillet over medium-low flame. Add onions and jalapeños and cook, stirring occasionally, for 25 minutes. Add sugar and cook for another 5 minutes, then remove from pan. Top burgers with a few tablespoons of the onion/pepper mixture before serving.
For the burgers:
- Place a large heavy skillet over medium-high heat (or prepare your grill as needed).
- In a small bowl mix together the cheeses.
- Place ground beef in a large bowl. Add in brown sugar, hot sauce, worcestershire, garlic, salt and pepper, mix well with hands.
- Divide meat into 4 patties, then remove 1/4 of each patty, rolling the meat into a small ball. Reform the remaining meat into deep dish patties (like the image shown in the post), being sure there's a cavity in the center of each patty. Fill each cavity with 1/4 of the cheese mix. Flatten the remaining small balls of meat into small disk shapes, then use them to seal the tops of the burgers, covering all of the cheese, and pinching the edges shut as best you can. You shouldn't be able to see any of the cheese.
- Place one tablespoon of butter in the skillet, add two patties, and cook on each side for 3-4 minutes, depending on how well you want the burger cooked (3 minutes will be medium-rare, 4-5 for medium, and 6 for a well done burger). Place burgers on buns, and top with caramelized onions and peppers. Serve at once!