Kicked Up Blue Cheese-stuffed Hamburgers
Recipe courtesy Emeril Lagasse, 2001

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 minutes
Yield: 4 servings

2 pounds ground beef chuck
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon Essence
12 ounces blue cheese
4 large whole wheat buns, split in half
Desired condiments, such as sliced tomatoes, romaine, sliced onions

• Preheat a gas or charcoal grill. (Alternately, cook the patties in a large skillet over medium-high heat.
• In a bowl, combine the beef, garlic, salt, pepper, and Essence, and mix gently but thoroughly. Divide into 8 equal patties.
• In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely.
• Place the stuffed patties on the grill and cook to desired temperature, about 2 to 3 minutes per side for medium-rare. (Alternately, cook the patties in a large skillet over medium-high heat.) Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove the patties and buns from the grill and place on serving plates.

*Note: I halve this recipe for Jeff and I. The first time I made this recipe, the burgers were HUGE!!!! Really, too big to eat … neither of us could finish one. Now, with halving this, they are perfectly sized. Also, for the Essence I use a variety of seasonings, depending on my mood: Caribbean Jerk, Worchester Sauce, Lawry’s Season Salt (omit the salt then, but then I already do), sometimes just a mix of rosemary and thyme.