Hellooo, summer! Welcome back, we missed you dearly.

Our weekend has consisted of some incredibly thrilling backyard cleaning and weed pulling – you’re jealous, aren’t you?! We are so lucky to have 85 degree weather in April (sorry but not sorry, East Coast!). The hot weather has been a fabulous reminder that BBQ season is just around the corner, so of course, the hubby dusted off the BBQ and wanted to put her to good use immediately. When contemplating what to grill, I didn’t feel like a plain old burger…I was craving something juicy and cheesy – something that I would be able to feel clogging my arteries as I ate it. Everyone needs that once in a while, right?

Anyways, I went online, found two tasty-looking recipes, and combined them into one glorious creation. This burger is the perfect match for balsamic-roasted Brussels sprouts; my hubby washed this goodness down with a beer and I chased it with some strawberry and mint infused water. Divine. We have a lot more backyard work to accomplish, but I am certain that if I continue to make these burgers as an incentive, it’ll be done in no time! Enjoy these fantastic chunks of meat, friends. Don’t forget to leave me a comment and let me know if your weekend plans include a BBQ!

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Blue Cheese Stuffed Burgers


  • 1 pound ground beef (I use 85% lean)
  • 1 tablespoon steak sauce
  • 2 extra-large egg yolks
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon cold unsalted butter
  • 2 hamburger buns
  • 3 ounces blue cheese, such as Danish Blue
  • Arugula, for serving
  • Sliced tomatoes, for serving


  1. In a large bowl, carefully mix the meat, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash the mixture.
  2. Lightly form 4 hamburger patties and press lightly into shape. Press a thin slice of butter into the top of 2 hamburgers.
  3. To fill burgers, place a tablespoonful of blue cheese in the center within half an inch of the edge of each patty.
  4. Place the patties on top to form two filled burgers. Gently press the edges of each burger together to form a seal.
  5. Prepare a charcoal or a stovetop grill and cook the hamburgers for 4 minutes on one side, turn, and cook 4 minutes on the other side for medium.
  6. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes.
  7. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted.
  8. Place a hamburger, arugula and tomato in each bun.

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