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Blue Cheese Stuffed Sirloin Burger
Blue Cheese Stuffed Sirloin Burger
KEEP SCREEN ON
Yield: Makes 4 large burgers
Ingredients
Ingredients
1 cup balsamic vinegar2 pounds ground sirloin beef
4 ounces blue cheese, crumbled
Ingredients
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
1 clove garlic, peeled, finely chopped
Salt and freshly ground black pepper
4 portabella mushrooms, stems removed
Ingredients
Salt and freshly ground black pepper1 large red onion, cut into 1/2" thick slices
2 cup fresh arugula leaves, washed, dried
Preparation Method
To Prepare Mushrooms:
- Combine olive oil, vinegar, herbs, garlic, salt and pepper and spread over the top and bottom of each mushroom. Set aside.
To Prepare Onions:
- Lay the slices intact flat on a flat plate.
- Insert the skewers through the onions so they hold them together.
- Brush both sides with the reduced balsamic vinegar.
To Prepare Burgers:
- In 2-quart saucepan on Wolf Cooktop over high heat, bring vinegar to a boil. Continue to boil until vinegar is reduced to 1/2 cup. Set aside to cool.
- Divide beef into eight 4-ounce ground sirloin balls. Flatten each ball into 4 inches in diameter and 3/4 inch thick.
- Divide cheese into 4 portions and place in center of 4 of the beef patties.
- Place the remaining 4 patties over the cheese and crimp the edges of the burger together to make a good seal.
- Gently flatten burgers, being careful not to push cheese through meat. Place on plate, cover with plastic wrap and place in Sub-Zero refrigerator.
- Preheat Wolf BBQ on medium heat for at least 15 minutes.
- When grill is fully preheated, season burgers and mushrooms with salt and pepper.
- Place burgers, mushrooms and onions on grill. Grill all for 12 to 15 minutes, turning over every 5 minutes. As the onions are grilling, brush with remaining reduced balsamic vinegar.
- When burgers are cooked to an internal temperature of 140° F in the meat, remove from grill to serving plates that have 1/2 cup arugula on each plate.
- Cut warm mushrooms into thin slices and place on each of the burgers. If any of the juices have run out of the mushrooms, pour over burgers.
- Pull skewers from onions and set onions around burgers. Serve immediately.