Blue Cheese Stuffed Burgers
- 6 oz cremini mushrooms, thinly sliced
1 red onion, thinly sliced into rings
- 1 c red wine vinegar
- ½ c extra-virgin olive oil
- 1 t dried basil
- 1 t dried oregano
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 lbs fresh ground chuck
- 4 oz blue cheese
- 2 T garlic flakes (dehydrated)
- 1 T coriander seeds
- ½ T dill seeds
- ½ t red chile flakes, crushed
- ½ T dried onion flakes
- 4 hamburger buns, toasted
- Dijon mustard (for serving)
Preheat Bravo and set to broil at 500°F (TOP only).
Place mushrooms and onions in a bowl. In a saucepan, bring vinegar, oil, basil, oregano, salt, and pepper up to a boil. Pour over mushrooms and onions. Allow to cool. Cover with plastic wrap and refrigerate for 1 hr.
Portion the ground chuck equally into 8-oz-sized patties. Place a 1-oz ball of blue cheese into centers of burgers. Make sure meat covers cheese.
In a spice grinder, place in salt, pepper. garlic, dill seeds, chili flakes, and onions. Grind into a coarse powder.
Spray each patty with cooking spray and season with coarse powder from grinder.
Place patties in baking pan. Insert Probe and set for 120°F. Set baking pan with patties on cooking rack in position 2. Cook at 500°F (TOP only) for 4 min. Flip and cook about 4 additional min. until an internal temperature of 120°F is reached for medium-rare.
To toast the buns, open each and spray insides of halves with cooking spray. Place on cooking rack in position 2 and set to broil for 2 min., TOP only, until golden brown. Serve burgers on buns with pickled mushrooms, red onions, and Dijon mustard.