Star-Spangled Burgers Recipe -
Star-Spangled Burgers Recipe
  • READY IN 30 mins

Star-Spangled Burgers

Recipe by  

"These tasty red, white, and blue burgers will make any Memorial Day, 4th of July, or Labor Day barbeque that much more special! Fire up the grill and cook a batch for your troops!"

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Ingredients Edit and Save

Original recipe makes 8 burgers Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Mix ground beef, red pepper, garlic, salt, and pepper in a large mixing bowl; divide and form into 16 patties. Place 1 ounce blue cheese in the center atop each of 8 of the patties. Top each cheese-topped patty with an unadorned patty, pressing the sides together so the cheese doesn't fall out.
  3. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 10 minutes per side for well done. An instant-read thermometer inserted into the meat should read 160 degrees F (70 degrees C).
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Reviews More Reviews

Jul 02, 2013

Made these for Recipe Group...We LOVED them! I 1/2'd the recipe, but that was my only change. I have a horrible time making 'stuffed' burgers normally, but these worked out perfectly. Great flavor! I will def be making these again~YUM! Thanks for sharing. :)

Jul 18, 2012

A very healthy advance towards a burger. My boyfriend loved it!


4 Ratings

Jul 04, 2013

Recipe Group Review 6/29/13: Weighed my burger halves and pressed them into circles and followed the recipe as is. Wonderful melt inside the burger and the taste was not overwhelming. Cooked very quickly as each side is thinner. My camera was not available but I can tell you that slicing Italian bread, also grilled, and adding a big slice of roasted Pepper sure did make a pretty burger. Its a keeper.

Jul 01, 2013

Recipe Group Selection: 29, June 2013 ~ A delicious burger that I made with bleu cheese in some and feta cheese in the others, for my bleu cheese hating hubby and son. I added a couple of splashes of Worcestershire sauce to help hold the burgers together. Once I put the burgers together, I put a thumb print indentation in the middle of the burger on the top side and the bottom side. I learned from ‘thebuzz’ that this would help the burgers from shrinking up during the grilling time. It worked perfectly! The heat and grill time was spot on this recipe. They held together very nicely and kept the cheese sealed in the middle. I served these on bagel thins with corn on the cob and ‘Paige’s Feta Slaw’ from AR. A great burger that will be made again. The guys loved theirs made with feta cheese.


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  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 2.3 g
  • < 1%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 751 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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