Blue Cheese Stuffed Burgers

Blue Cheese Stuffed Burgers

"Sharp, creamy blue cheese wrapped inside juicy burgers and topped with grilled mushrooms and onions make for a perfect summer dinner."
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Ingredients

35 m servings 426 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine olive oil, salt, and 1/2 teaspoon black pepper in a small bowl. Center half of the mushrooms and onion on a sheet (12x18 inches) of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Drizzle with half of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  2. Line a baking sheet with Reynolds Wrap(R) Aluminum Foil. Mix the beef, Worcestershire sauce, and 1/2 teaspoon black pepper in a large bowl until combined. Shape beef mixture into eight thin, 4-inch diameter patties on the prepared baking sheet. Place 1 tablespoon of the blue cheese onto the center of each of four of the patties. Top with the remaining four patties; pinch edges to seal.
  3. Transfer burgers on the foil and foil packets to the rack of an uncovered grill directly over medium-high heat and grill for 10 minutes or until burgers are done (160 degrees F) and vegetables are tender. Toast cut sides of hamburger buns during the last minute of grilling.
  4. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.
  5. Serve burgers on buns with grilled vegetables and lettuce and/or tomato slices, if desired.

Footnotes

  • REYNOLDS KITCHENS TIP:
  • You'll want to stuff your face after you stuff these Blue-Cheese Burgers! Cook this entire dish on the grill with heavy-duty aluminum foil packets. The packets will cook the mushrooms and onions to perfection, and you can easily toss the packets away when you're done, for fast cleanup.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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