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Grilled Blue Cheese and Mushroom Burgers with Kathy's Potato Salad
- Active Time 25m
- Total Time 45m
These burgers are not only delicious but also offer a fun surprise because the blue cheese is hidden inside the beef patties. The flavors of the blue cheese, beef and mushrooms are a natural match. Our friend Kathy Long provided the potato salad recipe; Kathy, who used to work at the acclaimed Southwest restaurant Arizona 206 in New York City, is a private chef and an instructor at the Santa Fe School of Cooking.
- For Salad:
- 2 pounds Yukon Gold or Red Bliss potatoes, unpeeled and scrubbed
- 1/4 cup cider vinegar
- 1/4 cup chopped onion
- 1 garlic clove
- 1/2 cup olive oil
- 1 teaspoon sugar, or to taste
- 1 teaspoon Dijon mustard, or to taste
- 1/2 cup diced celery
- 1 bunch scallions, trimmed and sliced
- 2 tablespoons chopped Italian flat-leaf parsley
- For Mushrooms:
- 2 tablespoons olive oil
- 6 ounces sliced mushrooms (about 2 cups)
- For Burgers:
- 1 1/3 pounds lean high-quality ground beef
- Dash of Worcestershire sauces
- Dash of Tabasco sauce
- 1/2 cup minced onion
- 1 tablespoon minced parsley
- 2 ounces blue cheese
- 1 tablespoon vegetable oil
- 4 hamburger buns
- 2 tablespoons melted butter
FOR SALAD: Place the potatoes in a saucepan of salted water to cover and bring to a boil. Boil for 20-25 minutes or until just cooked through. Drain and with a very sharp knife, cut into 1/4-inch slices. Transfer to a mixing bowl. While the potatoes are cooking, place the vinegar, onion, garlic and oil in a blender and puree. Season with the sugar, mustard, and salt and pepper to taste. Pour the dressing over the warm potatoes in the mixing bowl and stir carefully to coat the slices without breaking them too much. Add the celery, scallions and parsley, and stir to combine. Let the salad rest for 15 minutes, adjust the seasonings if necessary, and let cool to room temperature.
FOR MUSHROOMS: Heat the olive oil in a sauté pan and add the sliced mushrooms. Sauté over medium-high heat for 4 or 5 minutes, until golden brown. Keep warm.
FOR BURGERS: Mix together the beef, salt, pepper, Worcestershire, Tabasco, onion and parsley in a mixing bowl. Divide into 4 equal pieces and form with your hands into balls. Cut the cheese into 4 even squares or cubes, poke a hole into the center of each ball and insert the cheese. Re-form the balls and flatten to make patties. Heat the vegetable oil in a large non-stick sauté pan. Sear the burgers over medium-high heat for 1 minute on each side. Turn down the heat to medium and continue to cook for about 3 minutes per side, or until the internal temperature reaches 160 degrees F (or medium).
TO ASSEMBLE: Meanwhile, preheat the broiler. Split the hamburger buns and brush with the melted butter. Place under the broiler and toast briefly until golden brown. Place the beef patties on the bottom half of each bun on serving plates. Top the burgers with the mushrooms and serve open-faced with the potato salad on the side.
WINE SUGGESTION: This zesty recipe deserves a hearty and robust pinot noir from the West Coast or a French Cotes-du-Rhone.
HELPFUL TIPS: If you prefer, serve the burgers with Shoestring Potatoes instead of the potato salad. You may also serve with Drunken Beans or Jalapeño Beans if you like.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
1035 calories; 63g total fat; 81mg cholesterol; 618mg sodium; 75g carbohydrates; 7g fiber; 44g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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