Blue Cheese Stuffed Burgers and Purple Cabbage Slaw with Green Onion Dressing

11 Apr

Long title. Sorry.Worth it.

To celebrate the first weekend of glorious spring weather we took the blog on a little trip down the road. We went to a friends rooftop patio for some delicious bbq and even better company. Bring on the vitamin D! SUNSHINE! Oh how I’ve missed you!

Back to the food. This was an easy pre-prep, bring over meal. All we had to do was throw things on the bbq!

This is a bit of a twist on cheese on top. It gets all melty on the inside. Heaven.

Blue Cheese Stuffed Burgers

Serves 6


2 lbs of ground beef (whichever kind your heart desires)

1 egg

1 tsp garlic powder

1 tsp onion powder

1 tbsp dijon mustard

1 tbsp horseradish

3 dashes of worcestershire sauce (I hope you don’t have to read this recipe aloud to anyone. Saying this word = impossible!)

15 grinds of black pepper

6 thumb sized cubes of blue cheese (if blue cheese isn’t your thing, just pick a different type of cheese!)

Combine all the ingredients (except the blue cheese and buns) in a bowl, mix only until combined. Do not over work the meat. Divide into 6 balls. Take one ball and remove 1/4 of it. Form the remaining 3/4’s into a patty and make a thumb indent. Place the blue cheese into the dent and cover with the 1/4 of beef you set aside. form into a patty. Repeat for the remaining 5 burgers.

Heat your BBQ to medium high heat. Oil the grill slightly with a high heat oil (I won’t tell you what I do b/c apparently it’s dangerous. Rub it on quickly with either an oil pad made specifically for bbq’s or a cloth with cooking oil on it). Place the burgers on the grill, and do not at any point push them on the top with your flipper. Not only are you releasing juices and drying out your burger, but you’re also going to squish all your delicious cheese out. Travesty!

Now I am no bbq genius. I actually always sucker someone else at this point. Choose your own adventure on the cooking time – and when in doubt google.I know, I know, who is this girl with a cooking blog who stops the instructions at the actual cooking part. Lame.

Toast your buns and top with any and all things delicious. If you’re me, that means hold the ketchup.

Purple Cabbage Slaw with Green Onion Dressing (adapted from Bobby Flay)

Serves 8


1 head of purple cabbage, cored, quartered and then finely sliced

1/2 a large red onion, thinly sliced

1/4 cup cilantro


1 bunch green onion, chopped

1/2 cup olive oil

1/4 cup red wine vinegar

2 jalapenos, seeded and coarsely chopped

2 tbsp mayonnaise

Mix the cabbage, onion and cilantro in a large bowl.

In a food processor combine all the dressing ingredients. Process for approximately 1 minute, so that everything is combined thoroughly.

Top the cabbage with the dressing. I like to let it sit for about 10 minutes before serving so the cabbage softens slightly (don’t worry, it’s still super crunchy!).

These two go together perfectly! When you bite into the burger you get a delicious hit of blue cheese.

This is best paired with a few beers! Go forth and BBQ my friends! Tis the season!

One Response to “Blue Cheese Stuffed Burgers and Purple Cabbage Slaw with Green Onion Dressing”


  1. Mayonnaise Free Potato Salad « A Kitchen in Cabbagetown - June 13, 2011

    […] to some fall off the bone ribs, herb marinated chicken kebas, lemon pepper fish kebabs or blue cheese stuffed burgers. Basically, if you BBQ it, throw this on the […]

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