I bought a pound of hamburger meat the other day, something I rarely cook with, and I woke up Tuesday morning craving blue cheese stuffed burgers.
I’ve never made stuffed burgers before, but it’s really easy. You just make a meatball, create an indention and stuff in some cheese. Then, you carefully seal up the cheese and press it into a patty.
Blue cheese goes fabulous with figs, pancetta and balsamic vinegar. I always have a package of pancetta in the fridge, so I diced some up and mixed it in with the meat.
Then, I made what I’m calling a marmalade. I cooked down some red onion, garlic, figs and peppadew peppers. You don’t have to use the peppers, but I liked the little kick and I had five left in the fridge I wanted to use up. They’re a mild, sweet pepper. You could use jalapeno, too.
The marmalade was so good I didn’t need any other condiments on this burger. I sandwiched them between some soft King’s Hawaiian Sweet Rolls and called it a meal.
- 2 tablespoons butter
- 1 red onion, diced
- 1 clove garlic, minced
- 5 peppadew peppers, diced
- 4 figs, diced
- 2 tablespoons balsamic vinegar
- 2 tablespoons peppadew juice (from jar)
- 2 tablespoons honey
- ¼ tsp. salt
- ¼ tsp. course ground black pepper
- 3 ozs. sliced pancetta
- 1 lb. ground beef
- 1 tablespoon soy sauce
- 1 tsp. kosher salt
- 1 tsp. course ground black pepper
- ½ tsp. garlic powder
- 3 ozs. blue cheese or goat cheese
- 6 King’s Hawaiian Sweet Rolls
Melt 1 tablespoon butter in a saucepot over medium-high heat. Add the red onion and garlic and sauté for 8 minutes.
Add another tablespoon of butter and the remaining ingredients and cook down for about 4 minutes.
Reduce heat to low and simmer for about 20 minutes while you prepare the burgers.
Heat the grill to medium-high.
Dice the pancetta slices and mix in a large bowl with the beef, soy sauce, salt, pepper and garlic powder.
Form into six equal size balls. Using your thumbs, press an indention in the center of each ball. Add a spoonful of blue cheese or goat cheese into the center. Carefully form the meat around the ball and smash into a patty.
Grill over medium-high heat for 6 minutes. Flip and grill another 6 minutes. Remove from grill and let rest while you prepare the buns.
Cut the rolls in half and butter each side. Grill over low heat, until golden brown.
Place a patty on the bottom of each roll. Top with a spoonful of marmalade. Add the top bun and serve.