Twice the cheese, twice the flavor.
Blue cheese burgers are among the meltiest, best-tasting burgers around. Blue cheese burgers stuffed with more blue cheese — cheese that melts and oozes inside the meat when cooked — is even better. Take your burger night to the next level with this easy recipe for double-stuffed blue cheese burgers.
Building Your Stuffed Blue Cheese Burgers: The Basics
This burger only really has two ingredients (minus the bun and toppings, of course): meat and cheese. For that reason, it is imperative that each be the right choice.
- Use 80/20 beef. That’s 80 percent meat/20 percent fat. Some of the fat will drip off in the cooking process, but you need the fat to make the meat tender and juicy.
- Use gorgonzola dolce cheese. Gorgonzola is a northern Italian blue cheese notable for its salty, tangy flavor and texture that is both buttery and creamy, yet firm. Gorgonzola’s flavor stands up well to the meat, and melts wonderfully. If you can’t get your hands on Gorgonzola, use Roquefort or Stilton. Try to avoid pre-crumbled blue cheese.
When to Salt Your Burgers
There are two schools of thought about salting the meat. One school says to salt the meat up to 24 hours in advance to infuse the flavor and tenderize the meat. The Zuni Café in San Francisco, known for their burgers (plus other dishes, like their epic Caesar salad), salts their meat this way.
The other school of salt says that ground beef does not need a long tenderization process, and that doing so could make the meat mealy and dry; ergo, salt no more than 20 minutes before cooking. The eminent science nerds at Cook’s Illustrated and others fall into this category.
No matter which method you choose, you will want to give the meat a pinch of salt on either side, but not too much. Gorgonzola is quite salty.
How to Assemble and Cook Your Blue Cheese Burgers
This burger is essentially two thin patties sandwiching a lump of blue cheese and sealed. Once you sandwich the blue cheese inside, press it together well, making it quite flat.
There is more than one way to cook a burger, but grilling and broiling are the easiest methods. Grill or broil as you would a regular burger. If you broil your burger, make sure the rack is set about four inches from the element, and keep a close eye.
A few more broiling dos and don’ts:
- Do use foil, and not parchment, on the sheet pan. Parchment will burn under the broiler.
- Do keep a close eye on the last minute of cooking, when you add the cheese on top. You want the cheese to melt, not burn.
- Do not turn the burger more than once while broiling (or grilling). Let the burger get that good char on top.
- Burgers cook quickly. Start with about 2 or 3 minutes per side, depending on how you like them cooked.
Once your burgers are cooked, serve with caramelized onions and the usual toppings, and enjoy.
Double-Stuffed Blue Cheese Burgers
- 2 pounds (32 ounces) 80% lean ground beef
- 7 ounces Gorgonzola dolce, divided
- Kosher salt
- Fresh-ground black pepper
- 6 hamburger buns
- Toppings, optional: caramelized onions, ketchup, lettuce, and the like
- If you would like to caramelize onions, thinly slice two onions and cook, covered, over medium-low to low heat in two tablespoons of neutral oil until melted and caramel brown, about 45 minutes. TIP: See our French Onion Soup recipe for complete instructions for making true caramelized onions.
- Divide the meat into 6 equal portions, then divide each portion in half again. Flatten the beef portions into thin patties. Take half of the gorgonzola and place about 1 tablespoon of gorgonzola in the center of 6 patties. Make sure the cheese is broken into pieces and fairly flat, not mounded.
- Top the blue cheese patties with another patty. Gently press allover to seal the patties together and flatten into one burger. Season both sides with salt.
- Grill or broil, topping with cheese in the final minute of cooking. To broil: Preheat the broiler and place the rack about 4 inches from the element. Broil the burgers on a greased, foil-lined sheet pan for 2 to 3 minutes per side, turning once. Top with more cheese in the final minute of cooking.
- Put each burger on a bun, top with desired fixin's, and serve.
The flavor was great, but I ended up with a sort-of air pocket in the middle where the cheese melted. Tips? Thanks.
Hi, Julianna. Great question. Make sure that the cheese in the middle is very flat, and not mounded. Also, when you press the patty on top of the cheese one, make sure it is again gently flattened. When the meat cooks, it will tighten and shrink, so you’ll want to make it very flat to begin with.
Loved the melty blue cheese. A good changeup from cheddar!