HOW TO MAKE CHEESE BURGERS RECIPES

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BLUE CHEESE BURGERS | ALLRECIPES



Blue Cheese Burgers | Allrecipes image

Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers.

Provided by QUIKSMYLE

Categories     Burgers

Total Time 2 hours 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 9

3 pounds lean ground beef
4 ounces blue cheese, crumbled
½ cup minced fresh chives
¼ teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 ½ teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns

Steps:

  • In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
  • Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
  • Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Nutrition Facts : Calories 347.6 calories, CarbohydrateContent 19.6 g, CholesterolContent 81.1 mg, FatContent 20.5 g, FiberContent 2.1 g, ProteinContent 27.2 g, SaturatedFatContent 7.9 g, SodiumContent 765.4 mg, SugarContent 3.1 g

BLUE CHEESE BURGERS RECIPE | INA GARTEN | FOOD NETWORK



Blue Cheese Burgers Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 to 10 burgers

Number Of Ingredients 10

2 pounds ground chuck
1 pound ground sirloin
1/2 cup seasoned dry bread crumbs
1/4 cup steak sauce (recommended: Crosse and Blackwell)
3 extra-large eggs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
8 to 10 hamburger buns
8 ounces blue cheese, sliced (recommended: Danish Blue)
Arugula and sliced tomatoes, for serving, optional

Steps:

  • Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
  • Prepare a charcoal or a stove-top grill.
  • Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

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MOLTEN CHEESE-STUFFED BURGERS RECIPE | BBC GOOD FOOD
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Total Time 1 hours 20 minutes
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Calories 654 calories per serving
  • Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
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  • Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.
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CHICKEN PARMESAN BURGERS RECIPE: HOW TO MAKE IT
A restaurant-quality burger that's topped with marinara and loaded with cheese—what's not to love? Fresh basil adds even more flavor. —Brooke Petras, Alpine, California
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Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
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Calories 603 calories per serving
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, combine 1/4 cup marinara sauce, chopped mozzarella cheese, bread crumbs, seasonings and onion mixture. Add chicken; mix lightly but thoroughly. With wet hands, shape into four 1/2-in.-thick patties., In the same skillet, heat remaining 2 tablespoons oil over medium heat. Cook burgers until a thermometer reads 165°, 4-5 minutes on each side. Top with sliced mozzarella cheese; cook, covered, until cheese is melted, 1-2 minutes., Serve in buns; top with remaining 1/2 cup marinara sauce, Parmesan cheese and, if desired, basil leaves.
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Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. —Denise Hollebeke, Penhold, Alberta
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Reviews 4.6
Total Time 25 minutes
Category Lunch
Calories 330 calories per serving
  • In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
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Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. —Denise Hollebeke, Penhold, Alberta
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Lunch
Calories 330 calories per serving
  • In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
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HOMEMADE CHICKEN BURGERS RECIPE - HOW TO MAKE GROUND ...
Never fall for those cardboard chicken patties again! This recipe for ground chicken burgers is moist, full of flavor, and perfect for grilling season.
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Total Time 20 minutes
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  • In a large bowl, combine the ground chicken, sour cream, breadcrumbs, chives, garlic, salt, black pepper, mustard, and hot sauce (if using). Mix gently to combine well. Divide the mixture into 6 even portions (about 6 ounces each). Pat together into a ball, then press into a patty, about ¾-inch thick. Place the patties on small squares of parchment or waxed paper to make it easier for transferring to the grill.   On the stove-top: Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the pan. Remove the patties from the wax paper, place in the skillet, and let cook for 5 minutes. Flip and cook the other side until the internal temperature of the burger reaches 165˚, about 5 more minutes. Alternatively, grill the burgers: Preheat the grill over medium-high heat (400 to 425˚) and oil the grill grates. Remove the patties from the wax paper and place on the grill over direct heat. Cook, with the grill covered, until the internal temperature of the burger reaches 165˚, about 4 to 5 minutes per side.  Serve immediately on toasted buns with whatever toppings that you like!
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Total Time 50 minutes
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Calories 465 calories per serving
    1. You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you’re using the oven or barbecue, preheat it now.
    2. Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
    3. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
    4. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.
    5. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
    6. This is a good time to make your spicy mayo, so put mayo, yoghurt, ketchup and smoked paprika into a bowl, squeeze in the lemon juice, mix well and put to one side.
    7. If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.
    8. When your burgers or sliders are nearly cooked on one side, add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp.
    9. When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
    10. Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
    11. When everything comes together, pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.
See details


BLUE CHEESE BURGERS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 20 minutes
Category main-dish
Cuisine american
  • Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.
See details


MOLTEN CHEESE-STUFFED BURGERS RECIPE | BBC GOOD FOOD
Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course, Supper
Calories 654 calories per serving
  • Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
See details


HOW TO MAKE VEGAN CHEESE, IN 12 EASY RECIPES | YUMMLY
Best Vegan Queso Blanco (paleo Queso Blanco) With Boiled Potato, Red Potatoes, Garlic Cloves, Garlic Powder, Raw Cashews, Vegetable Broth, Fresh Lemon Juice, Coconut Milk, Chiles, Nutritional Yeast, Pickled Jalapeños, Juice, Cumin, Salt, Fresh Cilantro
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Total Time 7 minutes
Calories 150 calories per serving
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CHEESE STUFFED BURGERS RECIPE | TRISHA YEARWOOD | FOOD NETW…
From foodnetwork.com
Reviews 4.4
Total Time 30 minutes
Category main-dish
  • Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.
See details


CHICKEN PARMESAN BURGERS RECIPE: HOW TO MAKE IT
A restaurant-quality burger that's topped with marinara and loaded with cheese—what's not to love? Fresh basil adds even more flavor. —Brooke Petras, Alpine, California
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 603 calories per serving
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, combine 1/4 cup marinara sauce, chopped mozzarella cheese, bread crumbs, seasonings and onion mixture. Add chicken; mix lightly but thoroughly. With wet hands, shape into four 1/2-in.-thick patties., In the same skillet, heat remaining 2 tablespoons oil over medium heat. Cook burgers until a thermometer reads 165°, 4-5 minutes on each side. Top with sliced mozzarella cheese; cook, covered, until cheese is melted, 1-2 minutes., Serve in buns; top with remaining 1/2 cup marinara sauce, Parmesan cheese and, if desired, basil leaves.
See details


MUSHROOM BURGERS RECIPE: HOW TO MAKE IT
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. —Denise Hollebeke, Penhold, Alberta
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Lunch
Calories 330 calories per serving
  • In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
See details


HOMEMADE CHICKEN BURGERS RECIPE - HOW TO MAKE GROUND ...
Never fall for those cardboard chicken patties again! This recipe for ground chicken burgers is moist, full of flavor, and perfect for grilling season.
From thepioneerwoman.com
Total Time 20 minutes
Category dinner, grilled, main dish, poultry
  • In a large bowl, combine the ground chicken, sour cream, breadcrumbs, chives, garlic, salt, black pepper, mustard, and hot sauce (if using). Mix gently to combine well. Divide the mixture into 6 even portions (about 6 ounces each). Pat together into a ball, then press into a patty, about ¾-inch thick. Place the patties on small squares of parchment or waxed paper to make it easier for transferring to the grill.   On the stove-top: Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the pan. Remove the patties from the wax paper, place in the skillet, and let cook for 5 minutes. Flip and cook the other side until the internal temperature of the burger reaches 165˚, about 5 more minutes. Alternatively, grill the burgers: Preheat the grill over medium-high heat (400 to 425˚) and oil the grill grates. Remove the patties from the wax paper and place on the grill over direct heat. Cook, with the grill covered, until the internal temperature of the burger reaches 165˚, about 4 to 5 minutes per side.  Serve immediately on toasted buns with whatever toppings that you like!
See details


BURGERS AND SLIDERS | JAMIE OLIVER RECIPES
These little and large burgers are a great way to try out a few different toppings in one go
From jamieoliver.com
Total Time 50 minutes
Cuisine american
Calories 465 calories per serving
    1. You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you’re using the oven or barbecue, preheat it now.
    2. Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
    3. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
    4. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.
    5. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
    6. This is a good time to make your spicy mayo, so put mayo, yoghurt, ketchup and smoked paprika into a bowl, squeeze in the lemon juice, mix well and put to one side.
    7. If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.
    8. When your burgers or sliders are nearly cooked on one side, add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp.
    9. When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
    10. Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
    11. When everything comes together, pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.
See details


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