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Maytag Blue, made in Iowa, is one of America’s premier cheeses. Made by hand and aged for six months, its creamy tang makes for a delicious melted surprise when you bite into this burger. I like these burgers dinner size, so I make them extra-big. Topped with Fresh Pineapple Relish and ketchup, and served with Pan-Roasted Baby Whites, what burger could be better?
1. Place the meat in a bowl. Add the onion, 1 tablespoon ketchup, Worcestershire sauce, thyme, salt, and pepper and mix lightly with your hands.
2. Form the meat into 6 thick patties, about 3 inches across and 1½ inches thick. To stuff the burgers, remove some of the meat from the top center of each patty, insert a chunk of the blue cheese (flattened slightly with the palm of your hand if necessary), and re-cover with the meat.
3. Heat the oil in a nonstick skillet over medium-high heat. Cook the burgers, in batches if necessary, for 5 minutes on the first side; then turn and cook for 3 minutes on the second side for a crusty outside and medium-rare interior. Cook longer if you prefer your burger well done. Place the burgers on the toasted rolls, and serve with ketchup and the relish.
Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Ketchup or Fresh Pineapple Relish. For nutritional information on Fresh Pineapple Relish, please follow the link above.
Nutrients per serving (% daily value)
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