Blue Cheese Burgers

Blue Cheese Burgers.

Blue Cheese Burgers.

We have a wonderful burger restaurant in our town that we go to on occasion.  They grind their own beef mixture from grass-fed cattle, and it’s juicy and so flavorful.  Using this great beef they come up with some very interesting burgers with unique toppings.  One of my favorites is their blue cheese burger.  This is not your standard burger with blue cheese on top.  Instead it’s crumbled and added to the meat mixture.  When the burger is cooked, the cheese melts, adds its flavor to the other seasonings and makes this burger so moist and juicy that it runs down your fingers and into your hands.

Can't wait for the first bite.

Can’t wait for the first bite.

Licking your fingers is allowed because you don’t want to waste one drop of that deliciousness.  Well, I have been wanting to replicate this burger at home for some time now, and last weekend I did just that.  It may not be an exact copy, but close enough that I was more than satisfied with the result.  We cooked them on the grill, but they would be just as good cooked in a hot skillet on the stove-top.  I would recommend serving them on the best buns you can find.  A good burger deserves a sturdy roll to capture all that goodness.  This burger will definitely be “in your face”. 🙂

Even if you don’t like blue cheese one little bit, you will most likely enjoy these burgers, because there is no strong flavor of blue cheese, but the overall flavor is just perfect.  If you would like a more pronounced flavor of blue cheese, increase the amount that you put into the meat mixture.

An added benefit to adding the cheese to the beef is that you can use a leaner cut of ground beef and still get a moist and very flavorful burger.  These burgers can be served with your favorite toppings.  I served them with sliced tomatoes and lettuce, and a little mayo on the bun that had been toasted.  These have zoomed to the top of my list of favorite burgers.  In fact I have already made another batch to freeze.  It’s so easy to pull out the number you need for a meal, and they’re pan ready.  Just defrost, cook, and eat!!  Exactly what summertime calls for!



Yield;    makes 12 burgers


Mixing up the beef mixture.

Mixing up the beef mixture.

  • 3 pounds lean ground beef
  • 4 ounces blue cheese, crumbled, or more to taste
  • 1/2 cup minced fresh chives or green onions
  • 1/4 teaspoon hot sauce, or more to your taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon spicy mustard ( such as Gulden’s)
  • 12 French rolls or buns


1.  In a large bowl, mix ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, pepper, salt, and mustard.  Cover and refrigerate for about 1 hour.

2.  Gently shape burger mixture into 12 ( 1/2-inch-thick) patties.

You will want to keep a few of these in your freezer.

You will want to keep a few of these in your freezer.

3.  Preheat an outdoor grill to high heat.  Oil the grill grate.  Grill patties 3 minutes/side for medium well; and 5 minutes/side for well done.  Serve on rolls, with toppings of choice.

Serve with fresh corn for a great summer meal.

Serve with fresh corn for a great summer meal.


SOURCE:    Carolyn’s Originals



Jalapeño Cheddar Chicken Burgers

Jalapeño cheddar chicken burgers with guacamole.

Jalapeño cheddar chicken burgers with guacamole.

Folks, I’m doing you all a hugh favor by introducing you to these incredible burgers.  While I love all the recipes I post on this site, once in a while a recipe stands out from all the others and really needs some extra bragging about.  These burgers deserve all the attention I’m giving them.

First of all they are cooked outside on the grill,  and during the summer we want to make use of the grill as much as possible.  Secondly they’re made of chicken;  lean, low in fat, but moist and very flavorful.  Third,  they are very easy to make, but a few simple additions take them to a whole new level.  A burger is not always just a burger, this one is a burger in fancy clothes!


One of the additions we will be using to “dress” our burgers is Guacamole.  This just about guarantees that they will be awesome, but besides that there’s jalapeño pepper, cheddar cheese, and cilantro.  These could very easily replace the traditional beef burgers on my menus for the remainder of the summer months.  Give them a try and see if you don’t agree.


Yield:  serves 4 – 5


  • oil, for oiling the grill grates
  • 1  1/2  lb. ground chicken
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup minced fresh cilantro
  • 2 cloves garlic, minced or pressed
  • 1 jalapeño, seeded, cored and minced  (adjust amount to your desired level of heat)
  • 1 tsp. ground cumin
  • 1 tsp. paprikaIMG_4585
  • juice of 1/2 lime
  • 1/3 cup shredded cheddar cheese, plus more for topping
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper

To serve:

  • Burger buns**
  • Guacamole

Optional toppings:

  • Salsa
  • Sour Cream
  • Minced fresh cilantro
  • Sliced tomatoes

1.  Heat a grill to medium-high heat.  Oil the grates to prevent the burgers from sticking.  To make the burgers, combine all ingredients in a large bowl and mix lightly, just until evenly combined.  Form the mixture into 4-5 patties.

2.  Cook the burgers on the heated grill, about 3 – 4 minutes per side, flipping once.  A few minutes before the burgers are finished cooking, top with sliced or shredded cheddar cheese,  (if desired).  Cook until an instant-read thermometer inserted in the center registers 160*F.  Remove the burgers to a plate and let rest a few minutes before serving.  Assemble with burger buns, guacamole, salsa, and minced cilantro as desired.

Fresh off the grill, ready to finish getting "dressed".

Fresh off the grill, ready to finish getting “dressed”.

Do we love these burgers?  Oh, yeah!

Do we love these burgers? Oh, yeah!

**When you are making fancy pants burgers like these they really deserve to be served on a good quality bun.  It makes such a difference in the total enjoyment of what you have created.

P. S.   If you’re more into turkey burgers than chicken you could easily substitute ground turkey here and still have a fabulous burger!

SOURCE:  What’s Gabby Cooking?

Turkey Burgers with the Works

Happy Father’s Day to all you fathers out there!  I imagine many families will be out by  the grille this weekend, so here’s a little recipe that can be cooked on the grille, but is not the usual beef burgers.

Turkeys are available all year long, but for some reason I only roast one and prepare a turkey dinner at Thanksgiving and maybe Christmas.  However, at our house, we really like turkey and all the fixings, so when I found this recipe for turkey burgers that include elements of a full turkey dinner I was hooked.

Especially at this time of year when cooking beef burgers on the grill is so popular, I  suggest you try turkey burgers instead.  They are moist and tasty; reminiscent of turkey, stuffing, and cranberry sauce.  Not exactly lo-cal, they certainly are more nutritionally dense than a plain ole beef burger on a white bun with catsup.



. Ingredients

  • 3 tablespoons unsalted butter
  • 1 McIntosh apple–peeled,cored, quartered, and finely chopped
  • 1 small onion, finely chopped
  • 2 smallish ribs celery, finely chopped
  • 1 teaspoon poultry seasoning
  • 1/4 cup stuffing mix, crushed into crumbs
  • salt and pepper
  • 1 1/4 pounds ground turkey
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1 tablespoon olive oil
  • 1 can whole-berry cranberry sauce
  • 4 whole-grain rolls, or sandwich-size English muffins
  • 8 leaves lettuce
  1. In a non-stick skillet, melt 2 tablespoons butter over medium heat.  Add the apple, onion and celery; season with the poultry seasoning , and salt and pepper to taste.  Cook, stirring occasionally  until the onion is tender, 5-6 minutes.  Transfer to a bowl to cool a little.  Wipe the skillet clean and return to the stove.
  2. Add the turkey and parsley to the apple mixture. season with more salt and pepper as desired, and combine with a fork;  divide into fourths and form into 4 patties.  Poke each patty with your finger to make a depression in the center.  This keeps them flat as they cook, and not puff up in the center.

3.  In the skillet, heat the olive oil over medium heat.  Cook the patties for about 6 minutes on each side, lowering the heat the last 3 minutes so they don’t get over-browned.

4.  While the burgers cook, open the cranberry  sauce, and slice into rounds;  lightly toast rolls or English muffins and spread with remaining tablespoon butter.

5.  To serve, place burgers on buttered roll bottoms, top with lettuce,  cranberry sauce and buttered tops.

These burgers may also be cooked on a grill, but use a fine grate so pieces of the burgers do not fall into the fire.

SOURCE:  Adapted from a recipe by Rachael Ray