My previous try (burgers for the Superbowl) I used two patties to sandwich the blue cheese. However, the good stuff leaked from the patties. This time... S suggested using one patty to envelope the blue cheese.
1. 6 ounces of 15% Fat ground beef. I used a plate to flatten to about 6 inches in diameter. Seasoned both sides with salt, pepper and garlic powder.
2. Placed 1 T (Tablespoon) of blue cheese in the center and brought up the sides to seal the top.
3. Tightly wrap with plastic to ensure a tight seal...Shape the patty to about a 4" diameter patty, 1" thick.
4. Grilled about 10 minutes on the GFG (George Foreman Grill).
Success! No leakage. Patty cut in half for a closer look. :)
Nice and gooey on the inside.
5. Grilled some onions on the GFG.
Topped with a little extra blue cheese... dressed with mayo, mustard, grilled onions, tomato slices and shredded lettuce. :)
A quick shot of the cut burger... too hungry to compose the shot.
Ah... very nice and creamy center. Burger a little dense from my mashing technique to make the burger. I'll have to use a lighter hand the next time.
1 comment:
Success!!! for the blue cheese filled burgers. Your photos always explain the process so well and with a clarity that is nice to see. The comments are to the point and very honest.
Good to see that you are experimenting with the “fifth taste – Umami” I have doing some work with this and I think that there really is this taste for glutamates. I just love dried mushrooms with oyster sauce.
Thanks for the concern about the fires but I live in Sydney (about 1000km or 600 miles) far away from the Victorian fires – I'm more afraid of flooding. Queensland is experiencing the worst floods about 1,000,000 sq kms (386,102 sq miles about 1.5 the size of Texas) is underwater. Australia is a land of vast and gross contrasts it is not unusual for one area to be on fire and the other half to under water. It's just that these events are so intense and beyond the norm which has caught everybody off guard.
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