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Blue Cheese Burgers

37 Reviews
88% would make this recipe again

A variation on the traditional cheeseburger, this recipe contains a creamy filling of melted blue cheese.

Preparation : 10 min Cooking : 10 min
370 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Diabetes-friendly

Ingredients

1/4 onions, finely chopped 50 g
1/4 stalk celery, finely chopped 18 g
220 g ground beef, extra-lean
3/4 tsp dried oregano 0.4 g
1 tsp Dijon mustard 5 mL
20 g blue cheese, crumbled
2 hamburger buns
1 tsp olive oil 5 mL
salt [optional]
ground pepper to taste [optional]
1 tsp Dijon mustard [optional] 5 mL
1 tsp ketchup [optional] 5 mL

Before you start

These burgers can be cooked either using an outdoor grill or in a pan on the stovetop.

Method

  1. Finely chop the onion and celery, then put them in a bowl. Add the ground meat, oregano, mustard, salt, and pepper. Mix well using a fork, then bring the combined ingredients together with your hands to form a firm mixture.
  2. Divide the mixture into twice the number of the needed servings. Shape each portion into rounds and flatten each one slightly. Crumble the cheese and place a small amount in the centre of half of the rounds (about 2 tablespoons of crumbled cheese per round). Place the remaining meat rounds on top of the cheese topped rounds. Use your hands to mould the rounds together, encasing the crumbled cheese, and shaping them into burgers.
  3. Cook the burgers on a medium grill, lightly oiled, for about 10 min, or until cooked through, turning them once. Alternatively, you may cook the burgers on a nonstick, heavy-bottom pan, over very high heat.
  4. Split the hamburger buns and place a burger inside each one. Serve with mustard and ketchup on the side.

Nutrition Facts Table

per 1 Serving (170g)

Amount

% Daily Value

Calories

370

Fat

15 g

22 %

Saturated 5.8 g
+ Trans 0.3 g

30 %

Cholesterol

70 mg

Sodium

500 mg

21 %

Carbohydrate

28 g

9 %

Fibre

2 g

7 %

Sugars

5 g

Protein

30 g

Vitamin A

7 %

Vitamin C

4 %

Calcium

13 %

Iron

28 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 2 ¼ servings
Milk and Alternatives : ¼ serving
Meat and Alternatives : 1 servings

Claims

This recipe is :
Source of  :
Calcium, Copper, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin D, Vitamin K
Good source of  :
Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B6
Excellent source of  :
Folacin, Iron, Niacin, Vitamin B12, Vitamin B2, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Meat and Alternatives 3
Fats 2 ½

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Members' Reviews

37 Reviews (32 with rating only ) 88% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Herlinor
january 31, 2014

We don't like blue cheese, found them too dense and crumbly without egg or breadcrumbs.

Useful 0
MilkyDay
april 26, 2012 | I would make this recipe again

These are yummy! And the recipe is perfect as it is: Chop the veggies finely and make the burgers not too thick. It doesn't matter if some cheese melts outside the burger while cooking. Kids and hubby love them.

Useful 0
missohio
september 21, 2010 | I would make this recipe again

Very tasty, I also used fresh herbs instead of dry oregano. It's a keeper.

Useful 0
oouie
june 18, 2010

Yummy, but the burgers need cooked longer than the recipe says

Useful 2
GiftedDesigns
april 21, 2010 | I would make this recipe again

This was incredibly delicious, but only because I had to modify it. I'm not a huge fan of blue cheese in anything other than Alfredo sauces so I opted for a fine herb goat cheese instead. It was PERFECT. You HAVE to chop the onions and celery as fine as you humanly can. If you have something that can chop finely for you, I would use it. It's also a good idea to saute the onions at the very least to soften them up. I was completely unable to get the meat to bind, even though I had chopped my veggies very finely and so I turned to my trusty egg and bread crumb binding method. For 3 servings, I used one egg and the breadcrumbs I slowly added until I had the right consistency. This gave me a delicious, if HUGE burger. Cook your meat on medium at the highest or else you'll over-cook the top and bottom and leave the middle undercooked.

Useful 6

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | Diabetes-friendly | Halal | Barbecue/Broil/Grill

Top Reviews

View All Reviews
GiftedDesigns
april 21, 2010 | I would make this recipe again

This was incredibly delicious, but only because I had to modify it. I'm not a huge fan of blue cheese in anything other than Alfredo sauces so I opted for a fine herb goat cheese instead. It was PERFECT. You HAVE to chop the onions and celery as fine as you humanly can. If you have something that can chop finely for you, I would use it. It's also a good idea to saute the onions at the very least to soften them up. I was completely unable to get the meat to bind, even though I had chopped my veggies very finely and so I turned to my trusty egg and bread crumb binding method. For 3 servings, I used one egg and the breadcrumbs I slowly added until I had the right consistency. This gave me a delicious, if HUGE burger. Cook your meat on medium at the highest or else you'll over-cook the top and bottom and leave the middle undercooked.

Useful 6
oouie
june 18, 2010

Yummy, but the burgers need cooked longer than the recipe says

Useful 2
Herlinor
january 31, 2014

We don't like blue cheese, found them too dense and crumbly without egg or breadcrumbs.

Useful 0