2. Cheese-Stuffed Burgers:
A few special touches turn these burgers into a memorable meal. Here we use blue cheese, fresh spinach, and an easy roasted red-pepper sauce.
- 3 pound(s) ground beef chuck
- 2 tablespoon(s) plus 2 teaspoons Worcestershire sauce
- Coarse salt and ground pepper
- 4 ounce(s) blue cheese (or other soft cheese, such as Brie)
- Oil, for grates
- 8 rolls or buns, split
- 2 cup(s) packed baby spinach
- 2 beefsteak tomatoes, cut into 8 slices
- Sautéed mushrooms (optional)
- Roasted Red-Pepper Sauce:
- 1 cup(s) light mayonnaise
- 1/4 cup(s) drained (jarred) roasted red peppers
- 1/2 teaspoon(s) white wine vinegar
- 1/8 teaspoon(s) ground pepper
- Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.
- Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.
- Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.
- To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired.
- To make Roasted Red-Pepper Sauce: In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, if not using immediately.