Big Blue Burgers
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INGREDIENTS 1-1/3 pounds ground sirloin 1 tablespoon Worcestershire sauce A handful of chopped flat leaf parsley 1 shallot or 1 small boiling onion, minced 1/2 pound crumbled blue cheese Extra-virgin olive oil, for drizzling Steak seasoning or coarse salt and black pepper 4 crusty rolls, split TOPPINGS Romaine lettuce leaves Vine ripe tomato slices Blue Cheese Dressing, homemade or store bought Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese. Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6-inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil. broil 4 inches from broiler 7 minutes on each side. Serve burgers on split toasted rolls with lettuce, tomato, and Blue Cheese Dressing. Makes 4 servings CREAMY BLUE CHEESE DRESSING 6-ounces, about 1/3-pound, double cream blue veined cheese, room temperature 1/2 cup heavy cream 1/2 cup sour cream Salt and pepper 2 pinches ground cayenne pepper Mashed softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese. The consistency should be smooth with an occasional small bit of blue. Season with salt, pepper, and cayenne pepper.