Grilled Ranch Burgers

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 ;-)

Ranch Burgers
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

Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding with tongs, wipe cooking grate. Leave primary burner on high and turn other burners to low.

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.