Maytag Blue, made in Iowa, is one of America’s premier cheeses. Made by hand and aged for six months, its creamy tang makes for a delicious melted surprise when you bite into this burger. I like these burgers dinner size, so I make them extra-big. Topped with Fresh Pineapple Relish and ketchup, and served with Pan-Roasted Baby Whites, what burger could be better?
- 3 pounds ground beef round
- 1 small onion, grated
- 2 teaspoons Worcestershire sauce
- 2 teaspoons chopped fresh thyme, or ½ teaspoon dried
- Salt and freshly ground black pepper, to taste
- ¼ pound Maytag Blue cheese, divided into 6 chunks
- 1 teaspoon vegetable oil
- 6 hamburger rolls, toasted, for serving
- Fresh Pineapple Relish, for serving
1. Place the meat in a bowl. Add the onion, 1 tablespoon ketchup, Worcestershire sauce, thyme, salt, and pepper and mix lightly with your hands.
2. Form the meat into 6 thick patties, about 3 inches across and 1½ inches thick. To stuff the burgers, remove some of the meat from the top center of each patty, insert a chunk of the blue cheese (flattened slightly with the palm of your hand if necessary), and re-cover with the meat.
3. Heat the oil in a nonstick skillet over medium-high heat. Cook the burgers, in batches if necessary, for 5 minutes on the first side; then turn and cook for 3 minutes on the second side for a crusty outside and medium-rare interior. Cook longer if you prefer your burger well done. Place the burgers on the toasted rolls, and serve with ketchup and the relish.