Red, White and Blue Burger

Just in time for the biggest holiday of the summer, this burger has the cheese tucked throughout the patty, keeping it moist and offering the tangy cheese in every bite. Serve it topped with grilled red onions on a crusty Kaiser roll.


  • 1 1/2 pounds lean ground chuck
  • salt and freshly ground black pepper to season
  • 6 ounces crumbled blue cheese
  • Sauted red onions


Preheat the grill to medium high. Crumble the beef into a large bowl. Season lightly with salt and pepper. Add blue cheese and mix gently using your fingers until the cheese is evenly distributed. Divide the mixture into four equal portions. Shape each into a patty, about ¾-inch thick. Using your fingertips, press a divot about the size of quarter into the top of each patty.

Place the patty on the grill and cook, 4 to 5 minutes per side for medium rare (wait the full cooking time per side before attempting to turn). An instant read thermometer inserted into the side of the burger should read 145 degrees for medium rare; 160 degrees for medium. Remove from the grill and let stand for 5 minutes. Top with sautéed onions and serve on a Kaiser roll. Makes four burgers.

Sautéed red onions
Cut one large red onion into thin slices. Heat a medium skillet over medium heat. Add 2 tablespoons of unsalted butter or olive oil. When the butter is melted, add the onions, turning to coat. Cook until the onions are soft and caramelized, about 15 minutes.

QUICK TIP: Here’s a quick solution to solve the problem of thick burgers that “dome” in the middle while grilling-just press a little divot in the middle of the patty. This allows the burger to cook evenly and eliminates the pesky bump that lets condiments slide off.

Photo by Jodi Miller