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Blue cheese beef burgers recipe

Blue cheese beef burgers recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef burgers

These burgers are made with beef mince combined with blue cheese, Worcestershire sauce and ground mustard. Barbecue or grill for best flavour.

15 people made this

IngredientsServes: 12

  • 1.3kg lean beef mince
  • 120g blue cheese, crumbled
  • 25g finely chopped fresh chives
  • 1/4 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon coarsely ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground mustard
  • 12 burger baps or rolls

MethodPrep:15min ›Cook:10min ›Extra time:2hr chilling › Ready in:2hr25min

  1. In a large bowl, mix the beef mince, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt and ground mustard. Cover and refrigerate for 2 hours.
  2. Preheat a barbecue for high heat. Gently form the mixture into about 12 burgers.
  3. Oil the grilling grate. Cook the burgers for 5 minutes per side, or until well done. Serve on rolls.

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Reviews & ratingsAverage global rating:(953)

Reviews in English (659)


These were really great!! I did do a few changes though...first was the addition of bacon. I fried and crumbled a pound of bacon and added it to the mixture. I also added an additional tsp of Worcestershire sauce and when they were all done, melted some additional blue cheese crumbles on top. My family (including 2 really picky son-in-laws and one realll picky daughter)all LOVED them. They are definitaly going to be on the menu again and again here. I also recommend you use an 80/20 ground beef. You do need some fat in these for flavor. Try them....if you like the tang of blue cheese, you will love these and if you aren't worried about the calories...go for the bacon addition!-03 Aug 2006

by oldsingledad

Very good. I wanted to try this exactly by the recipe to fairly evaluate as written but I must admit I added a little bit of minced garlic and used more bleu cheese because I love the taste of it. I was very pleased with this recipe.-18 Aug 2007


Great burgers. Made this for a Father's Day dinner for my husband and his best friend. They each had two. Raves from everyone. I was expecting a very different taste. Excellent recipe. Will make again and again. Served with corn on the cob with a herbed butter and a grilled potato and green onion salad served on top of mixed greens with a blue cheese vinigarette. Did increase the blue cheese to four ounces for six burgers; also increased the sauces.-16 Jun 2003

Recipe Summary

  • 3 pounds lean ground beef
  • ½ cup minced fresh chives
  • 1 tablespoon steak sauce
  • 1 ½ teaspoons salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dry mustard
  • ¾ teaspoon Worcestershire sauce
  • ¼ teaspoon hot pepper sauce
  • 12 hamburger rolls, split
  • 12 slices cooked bacon
  • 4 ounces blue cheese

Mix ground beef, chives, steak sauce, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce together in a bowl. Cover bowl with plastic wrap and refrigerate for 2 hours.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Form beef mixture into 12 patties.

Cook the patties until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Put burgers on split rolls top with bacon and blue cheese to serve.


  • Prepare a medium-high gas or charcoal grill fire.
  • Melt the butter in a 12-inch skillet over medium-low heat. Add the onions and cook, stirring often, until golden and soft, about 20 minutes reduce the heat to low if the onions begin to brown too quickly.
  • Meanwhile, in a large bowl, thoroughly mix the beef, tarragon, mustard, and Worcestershire sauce with your hands. Form the mixture into four 1/2-inch-thick patties.
  • Oil the grill grate. Grill the burgers, covered, for 3 minutes. Flip the burgers and top with the cheese. Cover and continue to cook until an instant-read thermometer inserted into a burger registers 130°F for medium rare, about 4 minutes more, or 145°F for medium, about 6 minutes more.
  • When the burgers are nearly done, toast the rolls cut side down on the grill until browned and heated through, 1 to 2 minutes. Serve the burgers in the rolls, topped with the caramelized onions.

For your Memorial Day cookout, serve these burgers with Chopped Vegetable & Couscous Salad or Grilled Fingerling Potato Salad. Mini Mixed-Berry Tarts make for a patriotic dessert.

Recipe Summary

  • Cooking spray
  • ½ cup finely chopped onion
  • 1 pound ground round
  • 3 tablespoons dry breadcrumbs
  • 2 tablespoons water
  • 1 egg white, lightly beaten
  • ¼ cup (1 ounce) crumbled blue cheese
  • ¼ cup fat-free sour cream
  • 4 (1-ounce) English muffins, toasted
  • 4 lettuce leaves
  • 4 (1/4-inch-thick) slices tomato

Coat a small nonstick skillet with cooking spray place over medium heat until hot. Add onion saute 5 minutes or until tender. Remove from heat let cool. Combine onion, beef, breadcrumbs, water, and egg white in a large bowl stir well. Divide mixture into 8 equal portions, shaping into 1/2-inch-thick patties. Spoon 1 tablespoon cheese into the center of 4 patties top with remaining patties. Press edges together to seal.

Prepare grill. Place patties on grill rack coated with cooking spray grill 4 minutes on each side or until done.

Spread 1 tablespoon sour cream over top half of each muffin, and set aside. Line bottom halves of muffins with lettuce leaves top each with a tomato slice,a patty, and top half of muffin.

  • ½ cup bulgur
  • 1 cup sliced red onion
  • ½ cup red-wine vinegar
  • ½ cup water
  • 1 teaspoon sugar
  • 1 pound 90%-lean ground beef
  • ½ cup crumbled blue cheese
  • ½ teaspoon celery salt or 1/4 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 large pieces green-leaf lettuce

Prepare bulgur according to package directions. Drain in a fine-mesh sieve, pressing to extract as much liquid as possible. Transfer the bulgur to a large bowl. Let cool for 5 minutes.

Meanwhile, combine onion, vinegar, water and sugar in a medium saucepan. Bring to a boil and cook for 2 minutes. Remove from heat and set aside, stirring occasionally.

Add beef, blue cheese, celery salt (or salt) and pepper to the bulgur use your hands to gently combine. Form the mixture into 4 burgers, about 4 inches in diameter.

Heat oil in a large nonstick skillet over medium heat. Cook the burgers until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Drain the pickled onion. Serve each burger on a lettuce leaf, topped with onion.

  • 2 slices whole-wheat country bread, crusts removed, torn into pieces
  • ⅓ cup fresh or frozen and thawed blueberries
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 cloves garlic, minced
  • ¼ teaspoon salt, or to taste
  • 12 ounces 90%-lean ground beef
  • Freshly ground pepper, to taste

Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)

Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions form into 12-inch-thick patties, about 4 inches in diameter.

Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160 degrees F. Serve immediately, with or without rolls and toppings.

Recipe Summary

  • Burgers:
  • 2 pounds ground beef
  • 2 teaspoons chopped fresh parsley
  • 1 shallot, finely minced
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon cayenne
  • 3 ounces blue cheese
  • 8 hamburger buns
  • 8 small lettuce leaves
  • 8 thin slices tomato
  • 8 thin slices red onion
  • Sauce:
  • ½ cup ketchup
  • ¼ cup ranch dressing
  • 2 tablespoons chopped pickle
  • 1 teaspoon hot sauce

Make burgers: In a large bowl, combine beef, parsley, shallot, salt, garlic powder, Worcestershire sauce and cayenne. Using your fingers, mix gently but thoroughly. Divide meat mixture into 16 disks. Portion cheese into 8 small disks and place in the center of 8 hamburger disks. Top with remaining hamburger disks, pressing to seal.

Make sauce: In a bowl, combine ketchup, dressing, pickle and hot sauce. Cover and chill until ready to serve.

Preheat grill to medium. Grill hamburgers for about 7 minutes (for medium-rare), turning once. Remove from heat and let rest for 2 minutes. Grill buns, cut sides down, for 30 seconds.

Gather your blue cheese burger ingredients

You will need one and a half pounds of 80% fat ground beef, one teaspoon paprika, three-fourths of a teaspoon salt, three-fourths of a teaspoon dried parsley, half a teaspoon of dried onion, a quarter teaspoon of dried garlic, three-fourths of a teaspoon of Worcestershire sauce, fresh ground pepper to taste, half a cup of buffalo sauce (plus more if desired), one cup blue cheese crumbles, and four hamburger buns. As for additional toppings, you can use your choice of mayonnaise, whole grain mustard, lettuce, tomato, and friend onions.

When it comes to the type of blue cheese you want in your burger, there are a few options recipe creator Mackenzie Ryan recommends for different flavor profiles.

"In ranking order, I like Stilton when I'm in a strong blue cheese mood, Gorgonzola for a more balanced profile, or Cambozola when I want something a bit creamier," Ryan says. "If I wanted to pick out a brand-specific cheese, I would always recommend Oregon Blue from Rogue Creamery. It's a Roquefort-style blue cheese that is just phenomenal. They also have a smoky version that is fantastic."

What else can I put on my burgers?

Everyone has their very own burger preference. You can dress these up however you like! If you’re serving these to guests, you can also make a station with prepped ingredients to let your guests do whatever they like for their burgers.

  • Kale, iceberg or romaine lettuce
  • Microgreens
  • Other condiments such as ketchup, mayo, hot sauce.
  • Pickles
  • Jalapeños
  • Sliced avocado
  • Bacon

Blue Cheese Burgers

Blue cheese burgers are the third and final recipe for beef week, I mean water-buffalo week here on HK. I started with a recipe for steak with herb butter and then a Keto chilli con carne. It was only fitting that I included a burger on the menu as well. For the hamburger buns we’re using my Keto microwave mug bread recipe. We’ll be cooking the burgers on the stove top and making a delicious secret (not really) burger sauce to go with it.