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Blue Cheese-Stuffed Burgers

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• 6 ounces cremini mushrooms, thinly sliced
  
• 1 red onion, thinly sliced into rings
  
• 1 cup red wine vinegar
  
• ½ cup olive oil
  
• 1 tsp dried basil
  
• 1 tsp dried oregano
  
• Kosher salt, to taste
  
• Freshly ground black pepper, to taste, plus 1 tablespoon
  
• 2 pounds ground beef
  
• ¼ pound blue cheese
  
• 2 Tbsp dehydrated garlic flakes
  
• 1 Tbsp coriander seeds
  
• ½ Tbsp dill seeds
  
• ½ Tbsp crushed red chile flakes
  
• ½ Tbsp dried onion flakes
  
• 4 hamburger buns, toasted
  
• Dijon mustard, for serving
  






Instructions



1. Place mushrooms and onions in a bowl. Bring vinegar, oil, basil, oregano, salt and pepper in a one-quart saucepan; pour over mushrooms and onions. Let cool, then cover with plastic wrap and refrigerate for 1 hour.
   
   
2. Season beef with salt; divide into four flat patties about â…“-inch thick. Put one-fourth of cheese into center of each patty; fold sides up meat and over cheese. In a spice grinder, grind 1 tablespoon black pepper, garlic flakes, coriander, dill, chile flakes, and onion flakes to a coarse powder. Rub spice mixture over each burger, coating evenly.
   
   
3. Build a hot fire in a charcoal grill or set a gas grill to high; bank coals or turn off on one side. Grill burgers, flipping them once, until cooked to desired doneness, about 12 minutes for medium rare. If outside starts to burn before burgers are cooked, move to cooler section of grill until done. Serve on buns with pickled mushrooms, red onions, and mustard.
   
   Serves 4