Bacon and Roquefort Stuffed Burgers

SUBMITTED BY: MAJORGSP PHOTO BY: MICHAELWILD

"This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese. Don't forget the American fries!"

PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 burgers

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds ground beef
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 teaspoon ground black pepper
4 slices bacon, cooked and crumbled
4 ounces Roquefort or other blue cheese, crumbled
1 teaspoon chopped fresh thyme leaves
4 hamburger buns, split and toasted
1 tomato, sliced
1 red onion, sliced
4 leaves lettuce

READ REVIEWS (4)

DIRECTIONS

In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.
Preheat a grill for medium heat. When hot, lightly oil the grate.
Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.

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REVIEWS

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Reviewed on Jun. 25, 2007 by WALLYUM

Tried these last night using 80-20 ground chuck and gorgonzola cheese. They were fantastic! My kids weren't thrilled, but they'll definitely appeal to the adults in the chow line. I'm going to try making them the next time (soon) with cheddar crumbles and bacon for the kids, and follow the recipe exactly for the adults.

2 users found this review helpful

Reviewed on Jan. 18, 2008 by THE5BEERS

This was a very easy and delicious recipe. We followed the recipe exact and used blue cheese. We will definitely be making these again.

0 users found this review helpful

Reviewed on Nov. 14, 2007 by MICHAELWILD

Delicious and easy recipe to follow. Because the burgers use 1/2 lb meat each, and are then stuffed they come out to be pretty large burgers. The second time I made these instead of stuffing the burgers, I just seasoned the meat according to the recipe and topped the burgers with the roquefort and bacon, and they were just as tasty, and easier to eat!

0 users found this review helpful

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