This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Blue cheese is a gluten-free food. Use gluten-free hamburger buns in this dish.
"If the melting pot exists, the cheeseburger may well be its most palpable product; to take a bite of it is to take a bite of history..." - Elizabeth Rozin, Cookbook author
Blue cheese is so savory and at the same time tart, sweet and salty. The combination of hamburger stuffed with blue cheese is great, but the red pepper and onion add even more depth to this burger.
Servings: 2 | Serving size: 1 burger
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Serve with Cole Slaw or Maple Sage Carrots or Maple Sage Carrots - Low Sodium Version or Parsnip French Fries
Preheat the oven to 375°F. Place a medium sized skillet in the oven.
Place the ground beef in a small mixing bowl and add the salt, red pepper and onion. Blend well.
Divide the ground beef in half and pat into four patties.
Divide the blue cheese into two small discs. Place each cheese disc between two of the hamburger patties and press together to form one hamburger.
When the oven is hot spray the pan lightly with oil.
Add the burgers to the pan. Cook for about 5 minutes on one side and turn and cook for about another 5 minutes.
Serve on the hamburger bun and top with lettuce, tomato and onion as desired.
Serving size: 1 burger
Amount Per Serving
|Calories 388||Calories from Fat 109|
|% Daily Value|
|Total Fat 12g||19%|
|Saturated Fat 6g||23%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 43g||15%|
|Dietary Fiber 6g||21%|
|Vitamin A 13%||Vitamin C 43%|
|Calcium 17%||Iron 24%|
|Vitamin K 3 mcg||Potassium 610 mg|
|Magnesium 92 mg|