Juicy stuffed burgers loaded with creamy blue cheese and served with savory red wine and shallot pan sauce.
Prep Time20 minutesmins
Cook Time8 minutesmins
Chilling Time30 minutesmins
Servings: 4
Author: The Best Fine Cooking: Grilling edition Stuffed Blue Cheese Burgers & Red Win Pan Sauce
Ingredients
Burgers
1 1/2lb.ground beef (80-85% lean)
2tsp.Worcestershire sauce
1tsp.Kosher salt
1/2tsp.freshly ground black pepper
4oz.crumbled creamy blue cheese
Red Wine Sauce
4tbsp.unsalted butter, divided
1/4c.finely chopped shallots
1c.lower-salt beef broth
3/4cred wine
1tbsp.balsamic vinegar
2tsp.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.
Notes
You may want to double the sauce recipe for two reasons. It's sooooo good, and it's a small quantity for 4 servings (in my sauce-loving humble opinion.)