On Monday one of the Sugar girls came into work raving about an amazing blue cheese burger she had over the weekend. The cheese was stuffed inside the patty, and a tangy red pepper aioli moistened the bun. Remembering that I had some Point Reyes Blue Cheese in my fridge, I decided to try grilling up some blue cheese burgers.
The pairing of beef and blue cheese is a classic one and it translates well to a hamburger. To complement the burger, I made a quick garlic aioli and grilled veggies. The final burger is more sophisticated than its cheddar all-American counterpart, but it's just as tasty. Sticking the cheese inside the meat results in a delightful ooziness. To experiment with your own molten center blue cheese burger get the recipe and read more.
Ingredients For aioli: Directions Take care when grilling these burgers. Mine were left on the grill too long and one of them was a little overcooked. Serves 4.
1/2 cup mayonnaise
1/8 cup extra-virgin olive oil
1/8 cup grapeseed oil
3/4 tablespoon fresh lemon juice
1 garlic clove, peeled and chopped
2 pounds ground beef chuck
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces blue cheese
Four 1/2-inch-thick slices of red onion
Four 1/2-inch-thick beefsteak tomato slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 ounces arugula
4 large whole wheat buns, split in half
Take care when grilling these burgers. Mine were left on the grill too long and one of them was a little overcooked.