Try a Black and Blue Stuffed Burger on National Hamburger Day
It’s National Hamburger Day, a day to celebrate the culinary icon this beef sandwich has become in America.
We love them with cheese, pickles, bacon and sauces. We order them from our favorite fast-food chains and burger joints, and we grill them ourselves as the featured item at our outdoor cookouts.
In recognition of National Hamburger Day, Executive Chef Derek St. Romain of The Ingles Table shares the recipe for his Black and Blue Stuffed Burger.
1 pound 92% ground beef
1 Vidalia onion finely diced
1/4 cup Japanese breadcrumbs
1 teaspoon salt
1 tsp white pepper
1 tsp black pepper
2 cloves of minced garlic
1 8oz package bleu cheese
1 tablespoon balsamic glaze
3 tablespoons chopped parsley
2 tablespoons blackened seasoning
1. Mix the beef, onion, Japanese breadcrumbs, salt, pepper, and garlic together in a bowl. Separate into 2-ounce portions and set aside.
2. In another bowl, add parsley, 2 cloves of minced garlic and 1 tablespoon Balsamic Glaze to 8oz of Bleu Cheese and mix together.
3. To Stuff: Take two of the 2 oz. portions and flatten out with your hands and bend the edges up to form a “bowl” on just one of the portions. Now place 2 tablespoons of the cheese mixture inside the “bowl” and cover with the other 2 oz. portion you flattened out and crimp the edges together to seal the cheese mixture on the inside. Set aside and repeat with all of the meat portions.
4. To Cook: Spray each Stuffed burger with pan spray and place on the pre-heated grill. Slowly cook the burgers, turning over every 2-3 minutes, on medium heat for a total of 10 minutes. Make sure to cook the burgers to an internal temperature of 150 degrees, making sure you do not allow them to burn. You may want your burgers cooked to a lesser degree of doneness, but the standards suggested for purchased ground beef