THESE RED, WHITE, and BLUE CHEESE STUFFED BURGERS ARE ABSOLUTELY PERFECT FOR YOUR 4TH OF JULY BBQ! HUGE THANKS TO MCCORMICK GRILL MATES FOR SPONSORING THIS POST. THE RECIPE, OPINIONS, TIPS, AND TRICKS ARE COMPLETELY MY OWN.
Summer is in full swing, people! For us that means lots of outdoor dinners, chatting with friends on the porch, and watching those late sunsets fade into warm evenings. I have a little love affair with summer because for many people that means getting together and turning on their grills. I especially love July and all of the fun family celebrations! The 4th of July might be my all time favorite, because aside from the activities, there is always epic food. And not just any food….. grilled food!
I wanted to add my newest recipe into the mix for your upcoming 4th of July BBQ and McCormick Grill Mates is here to help. These Red, White, and Blue Cheese Stuffed Burgers aren’t just festive, they are beyond delicious. The tender and sweet roasted red peppers are the perfect complement to the tangy and creamy blue cheese that is melted all up inside this burger. Pair all of that goodness with the smoky/savory combo that McCormick has mastered with Grill Mates Smoky Montreal Steak Seasoning and you’ve got a juicy burger that will knock your socks off with flavor. Also, peppered bacon. Every burger is better with bacon, but a thick cut peppered bacon on this burger is just next level. Mmm mmm mmm.
The secret to a juicy stuffed burger is starting with the right ground beef. I always go for whole ground round or sirloin at 85% meat, 15% fat. That ratio gives me the most tender burgers that still hold up well to being stuffed. Another tip is to be gentle with your meat. Don’t overwork the beef when you are forming your patties or you’ll have chewy burgers.
If you really love blue cheese, don’t skimp on the blue cheese dressing on top of the burger. If you’re looking for a more mild flavor, you can use plain mayo. Now dress those bodacious burgers up with your fave toppings! Let your BBQ guests gussy up their burgers however they like. I always load mine up with lettuce, tomato, red onion, and of course a crisp dill pickle. Make sure you hit the table with plenty of napkins. Next year you may find yourself celebrating “Red, White, & Blue Cheese Stuffed Burger Day” as your new favorite summer holiday. Be sure to pin it so you’ve got the recipe on hand for the big day!
- 1 1/2 lb ground beef 85/15
- 6 oz blue cheese crumbles
- 1 red bell pepper
- 1 Tablespoon olive oil
- 2 Tablespoons McCormick Grill Mates Smoky Montreal Steak Seasoning
- 1/2 lb peppered bacon thick sliced
- 4 brioche hamburger buns
- 1/4 cup chunky blue cheese salad dressing
- 1 tomato sliced
- 1 head green lettuce leaves
- 1 red onion sliced
Prepare your grill for indirect cooking. If cooking on a charcoal grill, arrange the hot coals on one side of the grill, leaving the other for indirect cooking. If cooking on a gas grill, turn half of the burners on to High and the other half of the burners as low as they will go. Allow the grill to preheat.
Rub the red pepper with olive oil and place on the high heat side of the grill. Cook for 2-4 minutes per side or until the skin is blackened and blistered all around the pepper. Remove the pepper from the grill and place in a zip top bag. Seal the bag and set aside for a few minutes while you form your patties.
Divide your ground beef into 8 equal portions. Form half of the portions into patties with the edges raised so there is a well to hold the blue cheese. Form the other half into flat patties. The flat patties will act as the "lids" for your stuffed burgers.
Remove the red pepper from the bag and peel off the blistered skin. Discard the stem, core, and seeds. Cut the roasted pepper into strips, then dice. Place a spoonful or two of the red pepper in the bottom of your burger, top with a few spoonfuls of the blue cheese crumbles, and a sprinkle of Grill Mates Smoky Montreal Steak Seasoning.
Top each stuffed burger with a flat patty and pinch the edges all of the way around to seal. Season the outside of each burger with more Grill Mates Smoky Montreal Steak Seasoning.
Place your burgers on the direct heat side of your grill to cook. Lay out the bacon slices on the indirect heat side of your grill to cook alongside your burgers. Cook the burgers for 6-8 minutes per side or until the temperature reads 165 degrees F with an internal thermometer. Only flip once, and never ever press your burger flat with a spatula.
Cook the bacon for 6-8 minutes, or until it is cooked to your liking. Remove from the grill and set aside until you're ready to assemble your burgers.
Butter your hamburger buns and place on the direct heat side of the grill and toast for 2-3 minutes.
Assemble your burgers with the lettuce on the bottom, followed by the burger, lettuce, onion, tomato, bacon, and of course, the blue cheese dressing. Enjoy with plenty of napkins!