Wednesday, March 4, 2009

Grilled Blue Cheese Burgers

I recently watched a hamburger cook-off on the Food Network. The show followed ten chefs who made out-of-this-world hamburgers; any one of them I would have loved to try. Even though I would love them, my kids would not. Making meals for my family is about finding recipes where I make one thing and everyone eats it and enjoys it. This burger is in that category; even though it wouldn't be on a hamburger cook-off, it is good! Actually, it is great!

You don't like Blue Cheese? No worries. This burger can be easily altered with whatever kind of cheese you want. Substitute the same quantity of Pepper jack, Cheddar, Swiss, or your favorite hard or semi-soft cheese. My picky eater had no cheese. My other son wanted blue cheese. My daughter wanted Cheddar. As easy as that, everyone had a burger to order with no added fuss.

INGREDIENTS:

2 (1-ounce) slices country white bread
2 tablespoons fat-free milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound lean ground beef
1 pound Italian seasoned ground turkey
1/2 cup (2 ounces) crumbled blue cheese
Cooking Spray
8 hamburger rolls, halved

DIRECTIONS:

1. Place bread in food processor; process 30 seconds or until finely ground. Place breadcrumbs into a large mixing bowl. Add milk to breadcrumbs; toss with a fork to moisten.



2. Add salt, pepper, beef, and turkey to breadcrumb mixture, stirring just until combined.


3. Divide meat into 16 equal portions.


4. Shape each portion into a 3 1/2-inch patty. Spoon 1 tablespoon cheese in the center of each of 8 patties.


5. Top each with another remaining plain patty. Pinch edges to seal. Place patties on grill rack coated with cooking spray.


6. Grill 4 minutes on each side or until desired degree of doneness. Remove from heat and serve immediately with buns and desired toppings.

Yield: 8 servings (serving size: 1 burger with bun) 288 Calories; Total Fat 13.4g; Saturated Fat 4.7g; Cholesterol 114mg; Sodium 240 mg;Total Carbohydrates 4.5g; Sugars 0.7g; Protein 35.3g

Recipe from Cooking Light; Modifications mine.

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