A few special touches turn these burgers into a memorable meal. To save time, form the patties up to a day ahead and refrigerate, covered tightly with plastic wrap, until needed; then heat the grill, cook the burgers, and serve.
Everyday Food, July/August 2005
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 8
- 3 pounds ground beef chuck
- 2 tablespoons plus 2 teaspoons Worcestershire sauce
- Coarse salt and ground pepper
- 4 ounces blue cheese (or other soft cheese, such as Brie)
- Oil, for grates
- 8 rolls or buns, split
- 2 cups packed baby spinach
- 2 beefsteak tomatoes, cut into 8 slices
- Sauteed mushrooms (optional)
- Grainy mustard (optional)
- Roasted Red-Pepper Sauce (http://www.marthastewart.com/261373/roasted-red-pepper-sauce)
- 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 mustard and Roasted Red-Pepper Sauce, as desired.
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