Blue Cheese Burgers

44 Reviews
86% would make this recipe again

A variation on the traditional cheeseburger, this recipe contains a creamy filling of melted blue cheese.

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Preparation : 10 min Cooking : 10 min
360 calories/serving

Ingredients

1/4 onions, finely chopped 50 g
1/4 stalk celery, finely chopped 18 g
220 g ground beef, extra-lean, or lean
3/4 tsp dried oregano 0.4 g
1 tsp Dijon mustard 5 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
20 g blue cheese, crumbled
2 hamburger buns 100 g
1 tsp olive oil 5 mL
1 tsp Dijon mustard [optional] 5 g
1 tsp ketchup [optional] 5 g

Before you start

These burgers can be cooked either using an outdoor grill or in a pan on the stovetop.

Method

  1. Finely chop the onion and celery, then put them in a bowl. Add the ground meat, oregano, mustard, salt, and pepper. Mix well using a fork, then bring the combined ingredients together with your hands to form a firm mixture.
  2. Divide the mixture into twice the number of the needed servings. Shape each portion into rounds and flatten each one slightly. Crumble the cheese and place a small amount in the centre of half of the rounds (about 2 tablespoons of crumbled cheese per round). Place the remaining meat rounds on top of the cheese topped rounds. Use your hands to mould the rounds together, encasing the crumbled cheese, and shaping them into burgers.
  3. Cook the burgers on a medium grill, lightly oiled, for about 10 min, or until cooked through, turning them once. Alternatively, you may cook the burgers on a nonstick, heavy-bottom pan, over very high heat.
  4. Split the hamburger buns and place a burger inside each one. Serve with mustard and ketchup on the side.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

360

Fat

14 g

22 %

Saturated 5.7 g
+ Trans 0.3 g

30 %

Cholesterol

70 mg

Sodium

470 mg

19 %

Carbohydrate

27 g

9 %

Fibre

2 g

7 %

Sugars

4 g

Net Carbs

25 g

Protein

30 g

Vitamin A

3 %

Vitamin C

3 %

Calcium

13 %

Iron

28 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Meat and Alternatives 3
Fats 2 ½
More info
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Reviews

44 Reviews (39 with rating only) 86% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | Barbecue/Broil/Grill

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

This was incredibly delicious, but only because I had to modify it. I'm not a huge fan of blue cheese in anything other than Alfredo sauces so I opted for a fine herb goat cheese instead. It was PERFECT. You HAVE to chop the onions and celery as fine as you humanly can. If you have something that can chop finely for you, I would use it. It's also a good idea to saute the onions at the very least to soften them up. I was completely unable to get the meat to bind, even though I had chopped my veggies very finely and so I turned to my trusty egg and bread crumb binding method. For 3 servings, I used one egg and the breadcrumbs I slowly added until I had the right consistency. This gave me a delicious, if HUGE burger. Cook your meat on medium at the highest or else you'll over-cook the top and bottom and leave the middle undercooked.

Useful 6
Anonyme
october 20, 2021

Yummy, but the burgers need cooked longer than the recipe says

Useful 2
april 26, 2012 | I would make this recipe again

These are yummy! And the recipe is perfect as it is: Chop the veggies finely and make the burgers not too thick. It doesn't matter if some cheese melts outside the burger while cooking. Kids and hubby love them.

Useful 1

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