Very good. I just finished eating one of these and while the taste was outstanding, the method of preparing the patties kind of made my patties fall apart. I used a creamy blue and you can barely taste it as it makes the meat moist and with runny cheese. YUM! Next time, I will cut up the blue into small chunks and surround a few with ground beef so that the cheese won't leak out so much and catch and burn on my grill. The literally ripped in half in my George Foreman as the cheese stuck to one side. Also, don't use a spray oil, oil liberally and oil again while hot with paper towel and oil. I used spray oil and I'm not looking forward to cleaning the grill. The pan needs to be hot to seal, I put them on while it was cold and it's not good. I think a light coating of flour(shaking off any excess) would help here and I think a whole egg wouldn't go astray in keeping these babies together. Small things in the method of making these mean you don't lose any cheese, they don't fall apart and you have less mess to clean. I had no hot pepper sauce or mustard powder, so I subbed a little sweet chilli and Hot English mustard. UPDATE: I use this recipe every single time for burgers now. It's so good. I don't see the point of making a hamburger unless it has a pool of gorgeous, slighlty tangy, runny blue cheese through the middle of it. Makes the entire burger so moist and flavourful!
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