Sundried Tomato & Blue Cheese Burgers

  • 2 lbs Ground Chuck
  • 1 Stick of Butter
  • 1 small package of Sun Dried Tomatoes
  • ½ Tablespoon Crushed Garlic
  • 2 eggs
  • 1 Tablespoon Worcestershire Sauce
  • 1 Teaspoon ground onion
  • Salt
  • Pepper
  • Blue Cheese Crumbles

Chop Sun Dried Tomatoes into small pieces the size of pimentos.

Cut stick of butter into small pieces the size of half of a dime.  Put in freezer. 

In large mixing bowl, beat eggs and add Worcestershire sauce, onion, salt, pepper and garlic.   Add Ground Chuck and Sun Dried Tomatoes and mix well with hands.

Refrigerate for 2 hours.

Take meat out of refrigerator and make medium size balls. 

Take the backside of a teaspoon and make an indentation into the middle of hamburger balls.  Insert 3 pats of frozen butter.

Close indentation and roll around in hands to make sure indentation is sealed.

Make Hamburger patties from each ball. 

Cook hamburgers per normal on outdoor grill. 

Top with Blue Cheese and cook until cheese melts. 

Serve warm.