Bleu Cheese burgers.... how do you keep the crumbled bleu cheese from rolling off?

[MichaelM]

Thought about using a silicone poached egg ring or something similar. Also tried turning a ramekin filled with cheese upside down onto the cooling burger but all the cheese rolls off anyway

I sear them first then move to the cool side until up to temp. Then rest on a cooling grate for just a minute or two.
Whether I add the cheese before they come off or while resting I lose it all to the plate.

Considered thinning the burgers, smash burger thin, and stuffing cheese between two burgers, but.. not the look I am going after.

Any good suggestions?

 

[LMichaels]

Good question. Had a bleu cheese topped filet mignon the other night. IDK how they did it. If I was doing a burger I'd put the cheese in it rather than on top

 

[timothy]

Make a spread?

Recipe: Bleu Cheese Spread - Burnt My Fingers

You want bleu cheese on your burger, but the crumbles keep falling off. This Bleu Cheese Spread recipe is the remedy.

burntmyfingers.com

 

[MichaelM]

Good question. Had a bleu cheese topped filet mignon the other night. IDK how they did it. If I was doing a burger I'd put the cheese in it rather than on top

That would be sandwiching the cheese between two patties. I've pondered that. I prefer to see the bleu cheese on the burger rather than in. But it is an option..

I've had the filet mignon covered with cheese. That's what I want to accomplish.

Make a spread?

Recipe: Bleu Cheese Spread - Burnt My Fingers

You want bleu cheese on your burger, but the crumbles keep falling off. This Bleu Cheese Spread recipe is the remedy.

burntmyfingers.com

Hmm..... not ideal but that could work.

Maybe something like these?

 

[Brett-EDH]

I used to stuff a hunk of it into the middle of the patty and then cook it. Almost like making a donut hole but don’t press through the patty.

Gently depress the blue cheese into the center of the patty and then fold/ball up the patty around the cheese.

This way you get a center of cheese into the burger and you get some of the cheese with each bite.

 

[Bob Bailey]

I put the cheese on the bottom bun before adding the patty. Just a little press once the burger is assembled and the cheese imbeds into the bun just enough to keep it in place. Whichever way you choose to do it it's a choice between practicality and aesthetics.

 

[timothy]

Make a compound butter with blue cheese and cut off a log.

 

[Tim Campbell]

Thought about using a silicone poached egg ring or something similar. Also tried turning a ramekin filled with cheese upside down onto the cooling burger but all the cheese rolls off anyway

I sear them first then move to the cool side until up to temp. Then rest on a cooling grate for just a minute or two.
Whether I add the cheese before they come off or while resting I lose it all to the plate.

Considered thinning the burgers, smash burger thin, and stuffing cheese between two burgers, but.. not the look I am going after.

Any good suggestions?

I use crumbled blue and mix it loosely into the meat.

 

[Chad-Burnt to a T]

Cheese Stick Burger Dogs | GrillinFools

Hamburgers rolled into large hot dog shapes, stuffed with a cheese stick and cooked on the grill to make Cheese Stick Burger Dogs

grillinfools.com

 

[ChuckO]

Cook on Cast Iron and scoop the drop offs back on

 

[Mark_E]

Lots of great ideas in this thread.

Castello makes bleu cheese slices to solve this very problem.

https://giantfood.com/product/castello-burger-blue-cheese-slices-6-ct-5.3-oz-pkg/246679

You can also go the bleu cheese dressing route. Make the burgers small and use english muffins with the nooks and crannies to catch all the goopy bleu cheese.

 

[DuaneMac]

I’ll either use the Castello sliced blue mentioned above or St Augur which is a creamier style blue cheese I get at Costco. I smear it into little patties.