Cheese Burgers

Today's Dish is a double feature! With grilling season officially here, I thought I would share two of my favorite burgers with you. These are definitely a little on the grown up side, but are absolutely delicious! Enjoy!

1 Lb ground beef

Grilled Onion And Gorgonzola Burgers

1/4 cup Worcestershire Sauce
1 large sweet onion, sliced into 1/4 inch rounds
salt and pepper, to taste
1 cup of crumbled cheese, such as Blue, Feta, or Gorgonzola
4 kaiser rolls or buns
small amount of olive oil
serves four

Directions:
Combine ground beef and Worcestershire Sauce in a large bowl; your (clean) hands are the best tool for this. I don't add any salt to the mix because I think the Worcestershire is plenty salty. I do add a few dashes of black pepper, though. Gently shape the meat into 4 1/2 inch thick patties. (Mine are bigger in the photo because I made larger burgers this time around.) Season each side of the patties with salt and pepper. Brush each side of your onion slices with a little bit of olive oil. Place patties in center grid of grill, over medium, ash covered coals; place onion slices around patties. Grill, covered, 8 to 10 minutes or until meat thermometer reads 160 degrees. Flipping once or twice during cooking time. Cooking time and tips are from Beef It's What's For Dinner. Your onions might need more time to cook than your burgers do. If this is the case, cover the cooked patties with foil and keep warm on a plate while your onions finish.

As you can see, I don't put any kind of sauce on this burger. There is already so much flavor going on from the grilled onion and Gorgonzola, I just don't think it needs it. I do like to garnish it with fresh veggies though.

Jalapeno Cream Cheese Burgers

1 Lb ground beef
2 jalapeno peppers, seeded and chopped
2 Tbs Worcestershire Sauce
salt and pepper, to taste
4 oz (half a block) cream cheese, sliced
4 kaiser rolls or buns

Directions:
In a large bowl, combine beef, chopped jalapenos, Worcestershire Sauce, and pepper. Again, your bare hands are the best way to do this. Gently shape the meat into 4 1/2 inch thick patties. Season each side of the patties with salt and pepper. Proceed with same cooking instructions as listed above.

Again, I don't add any kind of ketchup or mustard to this particular burger. The jalapeno really does the trick! Top it with a cold slice of cream cheese...oh my goodness! Delicious!