3 pound(s) ground beef chuck 2 tablespoon(s) plus 2 teaspoons Worcestershire sauce Coarse salt Ground pepper 4 ounce(s) blue cheese (or other soft cheese, such as Brie) Oil, for grates 8 rolls or buns, split 2 cup(s) packed baby spinach 2 beefsteak tomatoes, cut into 8 slices Sautéed mushrooms (optional) Grainy mustard (optional) Roasted Red-Pepper Sauce
Roasted Red-Pepper Sauce:
1 cup(s) light mayonnaise 1/4 cup(s) drained (jarred) roasted red peppers 1/2 teaspoon(s) white wine vinegar 1/8 teaspoon(s) ground pepper
Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds. Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal. Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare. To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired. To make Roasted Red-Pepper Sauce: In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, if not using
BBQ Pork Burger
1 1/2 pound(s) ground pork 1 slice(s) red onion, minced, plus slices for serving 3/4 cup(s) store-bought or homemade barbecue sauce Coarse salt and ground pepper Vegetable oil, for grates 4 soft onion rolls, split horizontally
Heat grill to medium-high. In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense). Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each (this helps keep burgers flat during grilling). Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side. Serve on onion rolls (toasted on grill, if you like), with sliced onion and remaining barbecue sause
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