Blue Cheesers are the kind of burger you remember after the last bite. They’re juicy, rich, and loaded with creamy blue cheese tucked right inside the patty. The first cut reveals a melted, tangy center that oozes into the meat—no extra sauce required.
If you like a burger with personality, this one has plenty. It’s simple to make, easy to scale for a crowd, and tastes like something you’d get at a great pub.
What Makes This Special
These burgers balance savory beef with the punch of blue cheese, creating a layered flavor that feels indulgent but not fussy. The cheese melts inside, so you get pockets of creamy tang in every bite.
A quick spice blend keeps the seasoning bold without overpowering the blue cheese. You can pan-sear, grill, or broil them—whatever suits your setup. Best of all, the technique is straightforward, so even first-timers can nail it.
Shopping List
- Ground beef (80/20): 1.5 pounds
- Blue cheese: 4–6 ounces, crumbled (Gorgonzola, Roquefort, or Stilton)
- Salt: Kosher or sea salt
- Black pepper: Freshly ground
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Worcestershire sauce: 1 tablespoon
- Buns: 4 sturdy burger buns or brioche
- Butter or oil: For toasting buns and cooking
- Optional toppings: Crisp lettuce, sliced tomato, red onion, pickles
- Optional add-ins: 1 tablespoon Dijon mustard, 1 tablespoon chopped chives or parsley
Step-by-Step Instructions
- Prep your station. Set out the ground beef, blue cheese, and seasonings.
Have a clean plate ready for formed patties. If grilling, preheat to medium-high. If pan-searing, heat a cast-iron skillet over medium-high.
- Season the beef. In a bowl, gently mix the ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce.
Add Dijon and herbs if using. Do not overwork the meat—mix just until combined.
- Divide the meat. Split the beef into 8 equal portions. Roll each into a ball, then flatten into thin patties about 4–5 inches wide.
You’re making tops and bottoms for 4 stuffed burgers.
- Add the blue cheese. Place a generous mound of crumbled blue cheese (about 1–1.5 ounces) in the center of 4 patties, leaving a clean 1/2-inch border.
- Seal the patties. Top each cheese-filled patty with a plain patty. Pinch the edges to seal well, then gently press to an even thickness. Make a shallow thumbprint in the center to prevent doming.
- Season the outside. Lightly salt and pepper both sides.
This builds a flavorful crust.
- Cook the burgers.
- Grill: Oil the grates. Cook 4–5 minutes per side for medium, closing the lid after flipping. Avoid pressing down.
- Skillet: Add a thin film of oil.
Sear 4–5 minutes per side. Reduce heat slightly if browning too fast.
- Broiler: Place on a rack-lined sheet. Broil 4–6 minutes per side, watching closely.
Aim for an internal temperature of 160°F (71°C) for food safety with stuffed burgers.
- Toast the buns. Butter the cut sides and toast in the skillet or on the grill until golden.
The slight crunch balances the rich filling.
- Rest briefly. Let burgers rest 3–4 minutes. This keeps the juices in and lets the cheese settle for cleaner bites.
- Assemble. Add lettuce, tomato, onion, and pickles if you like. The burger is already saucy from the cheese, but a thin swipe of Dijon or mayo works well.
Storage Instructions
- Cooked patties: Cool completely, then refrigerate in an airtight container for up to 3 days.
Reheat gently in a skillet over medium-low heat with a splash of water and a lid.
- Uncooked patties: Form and seal, then refrigerate on a tray covered with plastic for up to 24 hours. For longer storage, freeze on a baking sheet until firm, then transfer to freezer bags for up to 2 months.
- From frozen: Thaw overnight in the fridge for best results. Cook thoroughly to 160°F since the center contains cheese.
- Leftover buns: Freeze in a zipper bag with excess air pressed out.
Toast straight from frozen.
Why This is Good for You
Blue Cheesers feel indulgent, but they also bring a few perks. Blue cheese contains protein and calcium, and its bold flavor means you can use less while still getting a big payoff. Beef provides iron, B vitamins, and lasting satiety.
If you serve these with a crisp salad or simple veggies, you’ll have a balanced, satisfying meal that doesn’t feel heavy. Choosing quality beef and keeping portions mindful goes a long way.
Common Mistakes to Avoid
- Overmixing the meat: This packs the beef too tightly and leads to dense burgers. Mix gently and stop as soon as seasonings are combined.
- Poor sealing: If the edges aren’t sealed, cheese leaks out.
Pinch all around and smooth the seam for a tight seal.
- Cooking too hot: Scorching heat can burn the outside while the center stays underdone. Medium-high is ideal; adjust as needed.
- Skipping the rest: Cutting or biting in immediately can send juices and cheese everywhere. A short rest keeps everything in place.
- Using lean beef: Ultra-lean blends dry out.
Stick with 80/20 for juicy results.
Recipe Variations
- Buffalo Blue Cheesers: Brush the burgers with a little buffalo sauce in the last minute of cooking. Add crisp lettuce and thin celery ribbons on the bun.
- Bacon and Blue: Mix finely chopped, cooked bacon into the cheese filling. Top with more bacon if you’re feeling bold.
- Mushroom Melt: Sauté mushrooms with thyme and a pinch of salt, then spoon over the cooked burger.
The earthy flavor pairs beautifully with blue cheese.
- Lamb Blue Cheesers: Swap beef for ground lamb and add a pinch of cumin. Use arugula and red onion for a sharp counterpoint.
- Lighten It Up: Use a 50/50 blend of beef and ground turkey for a leaner option. Don’t overcook; the cheese helps keep it moist.
- Herb Upgrade: Fold chopped chives or parsley into the cheese for freshness, or add cracked pepper for a steakhouse vibe.
FAQ
What’s the best blue cheese to use?
Gorgonzola dolce is mild and creamy, making it a great starting point.
Roquefort is sharper and saltier, while Stilton sits in the middle with a crumbly texture. Choose based on how bold you want the flavor.
Can I make these without gluten?
Yes. Use gluten-free buns or serve the patties over lettuce or in a lettuce wrap.
Double-check Worcestershire sauce for a gluten-free brand.
How do I keep the cheese from leaking?
Use two thin patties, keep the cheese mound centered, and seal the edges firmly. Chilling the formed patties for 15 minutes before cooking also helps set the seam.
What if I don’t like strong blue cheese?
Pick a milder variety like Gorgonzola dolce or Danish blue. You can also mix the blue cheese 50/50 with cream cheese for a softer, more mellow filling.
Can I cook these to medium?
Because they’re stuffed, it’s safest to cook to 160°F.
If you prefer medium, use freshly ground beef from a trusted source and understand the food safety risks.
Do I need extra sauce on the burger?
Not necessarily. The melted blue cheese acts like a built-in sauce. A thin swipe of Dijon or a light drizzle of honey adds a nice contrast without overpowering it.
What sides go well with Blue Cheesers?
Crispy oven fries, a simple green salad, roasted Brussels sprouts, or grilled corn all work well.
Keep sides fresh and crisp to balance the richness.
Wrapping Up
Blue Cheesers take a familiar favorite and give it a creamy, tangy twist without adding extra steps. The method is simple, the flavor is big, and the results feel special enough for guests but easy enough for weeknights. If you seal the patties well, mind the heat, and let them rest, you’ll get that perfect molten center every time.
Keep this one in your back pocket for backyard cookouts, game days, or any night you want a burger with a little more character.