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Inside-Out Roquefort Cheeseburgers

Source of Recipe


Food & Wine






List of Ingredients



• 2 ounces Roquefort cheese, softened
  
• 4 Tbsp unsalted butter, softened
  
• 1-1/2 lbs. ground sirloin
  
• Four 1/2-inch-thick slices of sweet onion, such as Vidalia
  
• Four 1/2-inch-thick beefsteak tomato slices
  
• 2 Tbsp extra-virgin olive oil
  
• Salt and freshly ground pepper
  
• Vegetable oil, for the grill
  
• 4 kaiser rolls, split
  
• 4 ounces arugula
  






Instructions



1. In a small bowl, blend the Roquefort with the butter. Scrape the butter onto plastic wrap and roll into a 4-inch cylinder. Refrigerate until firm, about 1 hour. Slice the butter into 4 disks.
   
   
2. Gently shape the ground sirloin into 4 thick patties. Using your thumb, make a depression in the center of each patty and fill with a disk of Roquefort butter. Fold the meat over to encase the butter completely and gently pat the burger into a plump, round patty.
   
   
3. Light a grill. Thread each onion slice onto a skewer. Brush the onion and tomato slices with 1 tablespoon of olive oil and season with salt and pepper. Lightly brush the grate with vegetable oil.
   
   
4. Grill the onions over a medium-hot fire until charred and tender, about 5 minutes per side. Grill the tomato slices until charred, about 1 minute per side.
   
   
5. Season the burgers with salt and pepper and grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Transfer to a platter and let stand for 2 minutes. Brush the cut sides of the rolls with the remaining 1 tablespoon of olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls; top with the onion, tomato and arugula, and serve.
   
   Serves 4
   
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   MAKE-AHEAD:
   
   The Roquefort butter can be refrigerated for 2 days or frozen for 1 month. The uncooked burgers can be refrigerated for 6 hours.