Take your burger game to the next level with these Blue Cheese Stuffed Burgers with Red Wine Sauce.
We start with ground beef (not too lean, fat is where the flavor is) and season it simply with Worcestershire, salt, and pepper. Now for the good stuff. We load ’em up with salty, creamy blue cheese until they are pleasantly plump. Slap them on the grill and cook them to your liking. Then the best part – Red Wine Pan Sauce. Oh yeah! No bun required. But that doesn’t mean some crusty bread wouldn’t come in handy to sop up every drop of this delicious sauce.
Prep & Chill
Blue Cheese Stuffed Burgers with Red Wine Sauce
These burgers are easy to make but require a little bit of chill time before grilling. A minimum of 20 minutes or up to 4 hours of chill time is recommended. This helps the burgers stay together and retain more of the fat which keeps the burgers juicy. It also allows you to prep the burgers in advance if you’re entertaining.
Red Wine Pan Sauce
The Red Wine Pan Sauce can be prepared while the burgers are chilling. You can also prep the sauce a few hours in advance up to the point of whisking in the butter at the end. Refrigerate the sauce if made in advance, then reheat gently while the burgers are grilling. Once warm, remove the sauce from the heat and whisk in the butter.
What Red Wine Should I Use?
I happen to have an open bottle of Marrietta Cellars Old Vine Red (OVR) in the frig so that’s what I used. OVR is a red blend consisting predominantly of Zinfandel and Petite Sirah. It is a spicy, fruity wine that worked well in this Red Wine Pan Sauce. Any fruity red would work well. My recommendation would be to steer away from dry reds like Cabernet Sauvignon. But if that’ your jam, feel free to give it a try.
Burgers Galore
If you’re a burger lover, check out some of my other favorite recipes.
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Blue Cheese Stuffed Burgers with Red Wine Sauce
Ingredients
Burgers
- 1 1/2 lb. ground beef (80-85% lean)
- 2 tsp. Worcestershire sauce
- 1 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- 4 oz. crumbled creamy blue cheese
Red Wine Sauce
- 4 tbsp. unsalted butter, divided
- 1/4 c. finely chopped shallots
- 1 c. lower-salt beef broth
- 3/4 c red wine
- 1 tbsp. balsamic vinegar
- 2 tsp. Dijon mustard, preferably grainy
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Gently break the burger into large pieces in a large bowl. Add the Worcestershire sauce, 1 tsp. salt, 1/2 tsp pepper, and gently mix with your hands; avoid overworking the meat.
- Wet your hands and shape the burger into 8 1/2 inch thick patties. Make a slight indentation in 4 of the patties to hold the cheese. Divide the blue cheese into equal portions and shape it into a disk. Place disks in the indentations. Top the cheese with remaining patties and gently but firmly seal the edges to completely encase the cheese. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.
- Grill, covered until desires doneness. 2 minutes per side for rare, 3 minutes per side for medium rare, 4 minutes per side for medium. Serve with red wine sauce
Red Wine Sauce
- Heat 1 tbsp. butter over medium heat and saute shallots until softened but not browned, about 2-3 minutes. Add the broth, wine, balsamic vinegar, and mustard. Increase heat to high to bring to a boil, stirring frequently. Reduce to 1/2 cup, about 7-9 minutes. Take off heat and whisk in the remaining 3 tbsp. of butter. Season to taste with salt and pepper. Serve warm.
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