Reviewed: Nov. 3, 2009

These were good but I hardly tasted the bacon. Next time I will either leave out the bacon or add more.

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Reviewed: Aug. 21, 2009

Really liked the flavor of the cheese and the bacon. The burgers remained moist and delicious! Served with cucumber salad and sweet potato fries. Yum!

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cookiegirl30

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 3, 2009

Excellent burgers! Followed the recipe exactly for the seasoning of the patties, then topped the burgers with bacon, blue cheese, and guacamole. Served with homemade fries.

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Holly

Cooking Level: Expert

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Reviewed: Jul. 31, 2009

Of all the burger-on-the-grill variations we make in summer, this one is requested by my husband most often. Highly recommended!

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Jo

Cooking Level: Intermediate

Living In: Shelton, Washington, USA

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Reviewed: Jun. 17, 2009

This was very good!! I made the burger per my own burger recipe (mixed together ground beef, one chopped onion, one egg, cup of crushed saltine crackers, T. Worcestershire sauce, & T. A1 Bold and Spicy), and stuffed it as described, but used Gorgonzala cheese. It was delicious! I was afraid the stuffed cheese was going to be too overpowering, so I didn't use all of it and so wished I would have used it all. Also, I couldn't taste the bacon as much as I would have liked and think next time I will double the bacon, or just put it on top of the burger after it's done. Next time I think I will also use gourmet burger buns! Thanks for the great recipe!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 10, 2009

This made an excellent tasting burger and I was pleasantly surprised! I used gargonzola cheese and the tint of thyme was very good....something I would never have tried on my own. I used dried thyme, not fresh. This might be why another reviewer thought the thyme was overpowering. Remember, don't use the same measurement when switching. I would probably use only half the amount in any receipe when switching from fresh to dried. I didn't even have to use ketchup or mustard, etc. like I normally would. Just a slice of tomato, red onion and fresh lettuce on a Martin's Potato Roll was terrific. Since I had purchased a pint container of gargonzola and had extra burger (used 80%), I made 2 extra and placed them in the freezer. Remember to make them large and pretty flat before adding the cheese mixture. Seal the edges good so no cheese can escape while cooking. They will shrink while cooking and with both top and bottom patties, they are a pretty hardy burger. These would be great for most adults if trying to cook up something a little different for a change. No flavor was so overpowering that it can't be enjoyed by most. Just follow the directions and make sure to use half the amount of thyme if not using fresh.

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M. Grillo

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Reviewed: Jun. 9, 2009

The best burger I have ever made! I used blue cheese, and topped the burgers with avocado, fresh sauteed mushrooms, and swiss. Next time I may try to stuff them with feta and spinach. I also used more worchestershire sauce than the recipes calls for. Very simple to make, and all the stuffing stayed inside the patty.

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hellonheels

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Reviewed: Jun. 6, 2009

wonderful....I used mozzarella cheese and added canned mushrooms and chopped onion to the filling. Like a little stuffed meatloaf

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susan

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Reviewed: Jun. 3, 2009

I used all the elements but I was too lazy and too hungry to mess with the stuffing process. I had just bought a big bag of real bacon bits so I used about 2 heaping T per burger and mixed it in with the meat. Blue cheese went on the bottom bun and I added a slice of cheddar to the top. The burger wasn't stuffed but I sure was.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: May 27, 2009

mmmmm these burgers are fantastic. I used goat cheese and topped it with avocado. amazing.

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akbelec

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Reviewed: Feb. 7, 2009

My Husband remembered these from when I had made them over a year ago and just re-requested them tonight. Again, very good. I recommend using blue or boursin cheese- tried nonfat feta and it just didn't have the same zing, although it did work. I also sauteed mushrooms and placed them atop with a little melted swiss cheese. (Doesn't overpower the other cheese because they are so distinct.)

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Mz Heather

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Reviewed: Jan. 19, 2009

These were a hit, thanks. They were pretty Thyme-y, and I couldn't really taste the cheese. I'll try gorgonzola next time.

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Bonnie

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Reviewed: Sep. 18, 2008

This was a fantastic recipe. I didn't know what Roquefort cheese was so I stuck with blue cheese. Only thing i could suggest is making sure that you've sealed the cheese in really well in the hamburger. We had a big problem with the cheese dripping out. But other than that, it was perfect.

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elanalvey

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Reviewed: Jan. 18, 2008

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

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Nov. 14, 2007

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!

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MICHAELWILD

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Oct. 5, 2007

This is the best burger ever! I only changed a few things like I omited the thyme (b/c I didn't have any) and I substituted cheddar. My husband can't wait for me to make these again!

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partypal

Cooking Level: Intermediate

Home Town: Hinsdale, New Hampshire, USA

Living In: San Angelo, Texas, USA

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Reviewed: Jun. 25, 2007

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.

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