Dinner

Blue Cheese Burgers w/ Sundried Tomatoes

Juicy ground chuck burgers mixed with sun dried tomatoes and stuffed with frozen butter, grilled outdoors and topped with melted blue cheese.

Author: Courtney Orlando

6–8 Yield

2 hrs Chill

Grill Method

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A stuffed burger that stays juicy on the grill. Ground chuck is mixed with sun dried tomatoes, garlic and Worcestershire, chilled for two hours, then formed around small pats of frozen butter. The patties are grilled and finished with blue cheese crumbles until melted.

Print Recipe

Ingredients

Yield: 6-8

• 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

Instructions

Author: Courtney Orlando

1. Chop Sun Dried Tomatoes into small pieces the size of pimentos.
2. Cut stick of butter into small pieces the size of half of a dime. Put in freezer.
3. 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.
4. Refrigerate for 2 hours.
5. Take meat out of refrigerator and make medium size balls.
6. Take the backside of a teaspoon and make an indentation into the middle of hamburger balls. Insert 3 pats of frozen butter.
7. Close indentation and roll around in hands to make sure indentation is sealed.
8. Make Hamburger patties from each ball.
9. Cook hamburgers per normal on outdoor grill.
10. Top with Blue Cheese and cook until cheese melts.
11. Serve warm.