This might look messy but it was just the melted goat and Maytag Bleu that oozed out when I cut open these burgers. I had a nob of goat cheese that I mixed with fresh herbs from my garden and then when I saw the unopened Maytag, I knew I was heading into 'Over the Top' land.
The Nudge is not a big fan of cheddar stuffed burgers but last year I bought blue cheese & bacon burgers at our butchers and when asked if he was interested in what I was making for myself, he was 'all in'.I swear I only used a tablespoon of the cheese mixture but goat is by nature a creamy cheese but surprisingly it did not overwhelm the burger. It also did not help that I have no patience and I had to see the insides.
If you are looking for a fun way to surprise your friends and family this July 4th, make these stuffed burgers. If you don't like blue cheese, use Cheddar, Jack or a Smoked Gouda. Really, if the kids will only eat Velvetta, place a cube in the middle but be careful, it might be as hot as lava, so let it rest well.
I think I will be making these many more times in the next coming months and I know I don't even have to sell them.
Maytag & Coach Cheese Stuffed Burgers
Prep time: 20 minutes
Grill time: 8 minutes
Yield: 4 patties
* 1oz Coach goat cheese
* 1oz Maytag Bleu Cheese
* 1 teaspoon each chopped fresh thyme, chives, basil and parsley
* 1 pound ground sirloin
* 4 buns
* sliced tomato, lettuce or my BLT Jam
1. Place cheeses and herbs in a small processor and process until mixture is well blended. Taste for salt & pepper.
2. Divide meat into 4 balls. Remove 1/3 of meat off to the side and flatten the remaining meat into a patty with a wall around the edges (it should resemble a child's pool.
3. Fill the cavity with 1/4 of the cheese/herb mixture and spread evenly. Make a smaller patty with the remaining 1/3 meat, top the cheese and seal the edges well. Repeat 3x.
4. Grill for 4 minutes on each side, remove to a plate and let it rest for 5 minutes or it will look like mine.
