Ingredients
- /4 pounds lean ground beef
- teaspoon dried tarragon
- /4 cup chopped parsley
- salt and pepper to taste
- /4 cup blue cheese, crumbled
Instructions
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Step 1
Start by preheating your grill to high heat, around 450°F. In a mixing bowl, I combine the ground beef with dried tarragon and fresh parsley. A generous pinch of salt and pepper seasons the mixture, but don’t overwork the meat or the burgers will turn tough. Divide the beef into twelve equal portions and shape each into a thin patty, about 3/8 inch thick. On six of the patties, sprinkle a tablespoon of crumbled blue cheese, leaving a small border around the edge. Top each with another patty and press the edges firmly to seal, creating a pocket that encases the cheese. I like to use my thumb to crimp the seam for extra security. Lightly oil the grill grate, then place the stuffed burgers on the hot grates. Cook for 3 to 5 minutes per side, flipping only once. That’s my trick for a perfect crust without disturbing the seal. When the internal temperature reaches 160°F, they’re ready. Let them rest a minute before serving so the cheese can set slightly.