Once again, I would just like to profess my love for Cook's Illustrated. They have never steered me wrong. These burgers were in the Summer Entertaining Issue, which I am absolutely in love with. I have made several of the recipes in here, and each one has turned out nothing short of phenomenal.
They call this a recipe for "stuffed burgers," as the traditional toppings are simply mixed in with the beef and grilled with the burger. They had such an awesome flavor and texture. I was a little worried that the blue cheese would overpower the ranch, but I could still taste it through the cheese. I served these with Grilled Potato Salad and Grilled Okra, and Joey promptly declared it to be one of his new favorite dinners. Even Caroline loved it, although she was not a fan of okra. We'll just give her some time ;-)
adapted from Cook's Illustrated, Summer Entertaining, pgs 4-5
- 2 lbs 85 percent lean ground chuck
- 3/4 cup crumbled blue cheese
- 2 medium garlic cloves, finely minced (I grated using my microplane)
- 4 teaspoons powdered ranch dressing mix (from a packet)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Break beef into small pieces in a medium bowl and add cheese, garlic, ranch, mustard, salt, and pepper. Using fork, toss until evenly distributed. Divide mixture into 6 equal portions and lightly pack into 1-inch-thick patties.
Grill burgers on hot side of grill, uncovered, until well seared on the first side, 2-4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3-6 minutes, until desired degree of doneness. While burgers grill, toast buns on cooler side of grill.
Top with sliced tomato and addition blue cheese if desired.