Blue Cheeseburgers
By Karlee Flores
Images
Serves
Makes 6 burgers
Ingredients
- 2 lbs ground beef
- ½ cup crumbled blue cheese
- ½ teaspoon seasoned salt
- 1 small red onion
- 1 tablespoon sugar
- Pinch of red pepper flakes
- Pinch of peppercorns
- ½ cup apple cider vinegar
- ½ cup boiling water
- 6 burger buns
- Preferred condiments as desired
Procedure
Preheat the grill.
Slice the red onion and place into a small jar with the sugar, pepper flakes, and peppercorns. Pour in the apple cider vinegar until half full then fill the rest with boiling hot water. Cover and shake to combined. Set aside to marinate while cooking the burgers.
Lightly mix the ground beef and divide into 12 balls. Flatten out six of the patties and place on a tray. Sprinkle the crumbled blue cheese in the center of each patty. Flatten out the rest of the patties and place on top of the blue cheese patties, pinching the edges together. Sprinkle with seasoned salt.
Place on the preheated grill for about 5 minutes on each side.
Assemble the burgers with pickled onions and the condiments of your choice.
Enjoy!
Notes: If using a high fat content ground beef, place an indent with your thumb in the center of each patty to reduce shrinking.
Slice the red onion and place into a small jar with the sugar, pepper flakes, and peppercorns. Pour in the apple cider vinegar until half full then fill the rest with boiling hot water. Cover and shake to combined. Set aside to marinate while cooking the burgers.
Lightly mix the ground beef and divide into 12 balls. Flatten out six of the patties and place on a tray. Sprinkle the crumbled blue cheese in the center of each patty. Flatten out the rest of the patties and place on top of the blue cheese patties, pinching the edges together. Sprinkle with seasoned salt.
Place on the preheated grill for about 5 minutes on each side.
Assemble the burgers with pickled onions and the condiments of your choice.
Enjoy!
Notes: If using a high fat content ground beef, place an indent with your thumb in the center of each patty to reduce shrinking.
Blue Cheeseburgers
By Karlee Flores
Serves
Makes 6 burgers
Ingredients
- 2 lbs ground beef
- ½ cup crumbled blue cheese
- ½ teaspoon seasoned salt
- 1 small red onion
- 1 tablespoon sugar
- Pinch of red pepper flakes
- Pinch of peppercorns
- ½ cup apple cider vinegar
- ½ cup boiling water
- 6 burger buns
- Preferred condiments as desired
Procedure
Preheat the grill.
Slice the red onion and place into a small jar with the sugar, pepper flakes, and peppercorns. Pour in the apple cider vinegar until half full then fill the rest with boiling hot water. Cover and shake to combined. Set aside to marinate while cooking the burgers.
Lightly mix the ground beef and divide into 12 balls. Flatten out six of the patties and place on a tray. Sprinkle the crumbled blue cheese in the center of each patty. Flatten out the rest of the patties and place on top of the blue cheese patties, pinching the edges together. Sprinkle with seasoned salt.
Place on the preheated grill for about 5 minutes on each side.
Assemble the burgers with pickled onions and the condiments of your choice.
Enjoy!
Notes: If using a high fat content ground beef, place an indent with your thumb in the center of each patty to reduce shrinking.
Slice the red onion and place into a small jar with the sugar, pepper flakes, and peppercorns. Pour in the apple cider vinegar until half full then fill the rest with boiling hot water. Cover and shake to combined. Set aside to marinate while cooking the burgers.
Lightly mix the ground beef and divide into 12 balls. Flatten out six of the patties and place on a tray. Sprinkle the crumbled blue cheese in the center of each patty. Flatten out the rest of the patties and place on top of the blue cheese patties, pinching the edges together. Sprinkle with seasoned salt.
Place on the preheated grill for about 5 minutes on each side.
Assemble the burgers with pickled onions and the condiments of your choice.
Enjoy!
Notes: If using a high fat content ground beef, place an indent with your thumb in the center of each patty to reduce shrinking.