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Categories:
ground beef chuck garlic salt freshly ground black pepper blue cheese whole wheat buns tomatoes Green Peppercorn Mayonnaise paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme egg white wine vinegar mustard vegetable oil green peppercorns salt
Viewed: 44 - Published at: 3 years agoIngredients
- 2 pounds ground beef chuck
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Essence, recipe follows
- 12 ounces blue cheese
- 4 large whole wheat buns, split in half
- Desired condiments, such as sliced tomatoes, romaine, sliced onions
- Green Peppercorn Mayonnaise, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- 1 large egg
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1 cup vegetable oil
- 4 teaspoons drained green peppercorns, crushed
- 1/2 teaspoon salt
Method
- Preheat a gas or charcoal grill.
- (Alternately, cook the patties in a large skillet over medium-high heat.
- In a bowl, combine the beef, garlic, salt, pepper, and Essence, and mix gently but thoroughly.
- Divide into 8 equal patties.
- In a separate bowl, crumble the cheese and form into 4 equal patties.
- Place 1 cheese patty on each of 4 beef patties.
- Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely.
- Place the stuffed patties on the grill and cook to desired temperature, about 2 to 3 minutes per side for medium-rare.
- (Alternately, cook the patties in a large skillet over medium-high heat.)
- Place the buns on the grill, inside down, until just warmed through, about 30 seconds.
- Remove the patties and buns from the grill and place on serving plates.
- Garnish with condiments and serve with the Green Peppercorn Mayonnaise.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.
- In the bowl of a food processor, combine the egg, vinegar, and mustard, and process on high speed for 30 seconds.
- With the machine running, add the oil through the feed tube and process until it forms a thick emulsion.
- Add the peppercorns and pulse until well blended.
- Adjust seasoning, to taste.
- Transfer to a decorative bowl and serve with the Blue Cheese-stuffed Hamburgers.
- Yield: about 1 1/4 cups
