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Stuffed Burgers: Rhapsody In Blue

Photo by LYNN KESSEL

For a delicious variation on a typical grilled burger, try stuffing top sirloin with blue cheese butter. The result is juicy and flavorful.

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By LYNN KESSEL

Tribune correspondent

Published: June 11, 2008

Twice a week, during the wee hours of the morning, I drive to Sarasota to my "real" job.

I'm not alone in the car, though. Along for the ride are my often wacky friends, Nancy, Chris, CT and Frodo of WMTX, 100.7 FM. Anyone who drives between 5 and 9 a.m. may also have the same group of friends keeping them company.

Anyway, one morning several weeks ago, "we" were discussing what we had eaten for dinner the night before.

Frodo shared how he had cooked hamburgers on the grill. Using his thumb, he pressed a dab of blue cheese into the center, giving his burgers a little kick. The usual banter followed - something along the lines of the questionable sanitation of Frodo's thumb.

Have you ever wondered why your mind latches onto something and won't let go? That radio segment lingered in my head for days.

I was intrigued by a couple of things:

First, I was impressed. What guy do you know who grills on a weeknight?

For Father's Day one year, when my daughters were school age, we surprised my then-husband with a grill. He used it a grand total of once. He much preferred to invite over his best buddy, Daunie, and watch him man the grill. I never complained, though. Daunie could whip up a mean steak but, then again, he cooked only on the weekends.

Second, I normally steer clear of blue cheeses, although I do enjoy a rich and creamy French Morbier. I was hooked on the delicious idea of combining ground round and this pungent fromage.

That same week, I got my June/July issue of Taste of Home magazine. It included a sizzling summer recipe for Sirloin With Blue Cheese Butter.

That was it. I caved.

Following the recipe, I fixed two filet mignons on the grill, then shaped the blue-cheese butter into a log and let it chill for at least 30 minutes. Before serving the steaks, I placed a half-inch slice of the cheese log to melt on top of each hot steak.

The dish was tasty, but the presentation of the melted cheese atop the beef was - let's say - unappealing. I felt the idea needed some fine tuning.

Frodo had the right idea.

For this week's dish, I'm stuffing my version of blue cheese butter into ground top sirloin, instead of blanketing a steak. The enhanced burgers are juicy and flavorful.

Note to Frodo: No thumbprint required.

BLUE CHEESE STUFFED BURGERS

1/2 cup crumbled blue cheese

1/4 cup butter, softened

1/4 cup chopped walnuts, toasted

2 tablespoons minced fresh parsley

1 teaspoon minced fresh rosemary

1 finely minced large garlic clove

1/4 teaspoon salt

1/4 teaspoon pepper

1 to 2 pounds ground sirloin

In a small bowl, combine all ingredients except the sirloin; set aside.

Make two thin patties for each burger. Place the stuffing in the center of one burger then spread, allowing 1/2-inch around the edge.

Place the second patty on top and press the edges together. The burger should be no more than an inch thick.

As with traditional burgers, start with a hot grill. Be gentle flipping. If done right, you should only have to turn the patties once.

Take the temperature of the patties by inserting the thermometer horizontally. The internal temperature should be 160 degrees.

Cover and refrigerate remaining stuffing for one week or freeze for up to three months.

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 913, Ruskin FL 33575-0286. Readers are invited to send in their favorite recipes and comments.

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