Blue Cheese Burger Melts
This recipe is always a smash hit, especially with your traditional burgers and hot dog crowd. The secret is mixing up crumbled blue cheese and softened or whipped butter. Freezing it in the shape of a roll and then, punching a frozen slice the size of four stacked silver dollars, right into the middle of the burger, before grilling.
2-4 pounds of Lean Ground Beef
3-6 slices of thick Monterey Jack
Blue Cheese Butter
- 1 (6oz) portion of Blue Cheese (crumbled)
- 4 tablespoons Whipped Butter at room temperature
- 1 Tablespoon of Chopped Fresh Parsley
- 1 Tablespoon of Chopped Fresh Oregano
Hold on to the blue cheese crumbles (to add last) and place all the other ingredients (whipped butter, parsley, oregano) into a food processor or handy chopper. You can also just mash them all together with a spoon.
Flatten an 11 inch piece of plastic wrap or waxed paper on your workspace. lay the softened butter with the herbs down and flatten it into a rectangle so you can roll it. Pour on the crumbled blue cheese and press the cheese into the butter mixture.
Roll into a log with the diameter of about a silver dollar. Roll it into one piece, not a roll like a fruit roll but one solid roll. Place this in the freezer until it hardens.
When it comes time to grill. Slice up the roll into discs, about a 1/4″ to 1/2″ thick and place one disc in the center of your hamburger patty. Flatten them out and flop ’em on the grill. Grill half way done and turn, then lay a slab of Monterey Jack on top. Grill until the cheese melts or until they are done like you like them.
The butter melts and moistens the center of the burger, leaving hot bubbly Blue Cheese and herbs along the middle of the burger. Since the Monterey Jack is a mild cheese, it doesn’t fight it out with the Blue Cheese. You can use any mild cheese you like, or for a spicy alternative try some Pepper Jack.
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