Prep time: 20 minutes
Cook time: 10 minutes
Yield: 6 to 8
- 1-½ lbs. ground beef or chuck (no greater than 85 percent lean)
- 2 tbsp Worcestershire sauce
- Sea salt and freshly ground black pepper, to taste
- 4 brioche rolls
- 4 small dinner rolls
- ½ cup blue cheese crumbles
- 4 ounces mild cheddar cheese
- 2 tablespoons olive oil
- ½ small onion, thickly sliced
- 1 large beefsteak tomato, thickly sliced
- 1 avocado, thickly sliced
- Fresh baby greens
- Mustard (Dijon, yellow, etc.)
- Assorted condiments and toppings per your tastes (mayonnaise, hummus, pickles, bacon, etc.)
- Heat oil in heavy skillet over medium heat. Add onions and sauté, covered, until they're at least translucent. Turn to low heat, and keep cooking until they're nice and browned and sweet. Remove and set aside.
- Put the ground beef in a large bowl and pour Worcestershire sauce on top. Mix with your hands, but don't over-handle or your burgers will have a mushy texture.
- Form a palm-sized patty in your hands, and wedge a hole in the middle with a finger or thumb. Put some blue cheese into the hole, and then form the meat around the hole again to close it up. Flatten and re-shape the burger. Repeat for as many adult-sized burgers as you want make, plus 1 sacrificial burger (see step 6), and then salt and pepper both sides of each burger.
- Repeat step 3 for the kids' burgers, but make them smaller, and replace the blue cheese with cheddar.
- Turn the oven to 300 degrees and put the buns in to toast.
- Heat the pan you used for the onions over medium-high heat, and cook your burgers, about 4 to 5 minutes per side. Slice your sacrificial burger in half to check for doneness, and then save it for leftovers.
- Serve burgers in toasted buns with the toppings.