Captain Neon Burgers
From dakotasmommy 16 years agoIngredients
- 2 oz. cream cheese shopping list
- 2 oz. crumbled blue cheese shopping list
- 1/8 t. onion powder shopping list
- 1 T. chopped fresh parsley shopping list
- salt and pepper to taste shopping list
- 1 pound ground beef (I use 85% lean) shopping list
- 1-2 slices white bread shopping list
- milk shopping list
- salt and pepper shopping list
- Coarsely ground black pepper shopping list
How to make it
- 1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
- 2. Moisten the bread in a bowl with enough milk to soften, and mash with a fork and then add the beef. Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
- 3. To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal.
- 4. Sprinkle burgers liberally with coarsely ground black pepper (optional).
- 5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.
- 6. Serve with crisp bacon and lettuce. Enjoy!
The Rating
Reviewed by 4 people-
This is an excellent way to make a juicy, flavourful hamburger -- gooey cheese oozes out with every bite!! Thanks for posting this, D'sMommy :) (I've also put some leftover BBQ'd Pulled Pork inside in the same manner -- yum!!)
kukla in Barrie, Ontario loved it -
This sounds marvellous. Thanks for sharing.
danadooley in Singapore loved it
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