Way cool burgers

MickeyT

Howdy all!!!!!![p]I tried a new burger approach last night that came out great.I made a patty about 8" in diameter and about 1/8" thick. Layed a bunch of crumpled blue cheese on top and laid another patty of similar size on top of that. Sort of like a blue cheese sammy. Crimped the edges to keep the cheese inside. Applied fresh cracked pepper to both sides (lots),plopped em' on the egg and cooked them 3 minutes a side never closing the top. I let it sit for a few minutes just for grins.[p]Really good is all I can say. Kind of different and way simple.[p]Mick

Wise One

MickeyT, what was the diameter when it finished cooking? I'm out of those 8" buns but I do have some that are about 5". :-)

Aron

MickeyT,
I forgot who posted a technique for "greek style" burgers a few months ago, but it was pretty similar. Only difference was feta cheese in the middle instead of blue cheese, and I think it was cooked at 400 degrees with the dome closed. I forgot what the length of the cook was, but it was more than 3 minutes per side. I tried it once and it was delicious. I'm sure the blue cheese one is as well. You've inspired me to try the cheese sandwich on a beef bun technique again.[p]Aron

mollyshark

MickeyT,[p]Oooohhhhh does that sound GOOOOOOD. I don't use buns, so any size I can flip will work for me. Blue cheese, stilton, feta...the possibilities are endless. And I did stuck a BUNCH of 1-1/2 lb sections of gr beef in foodsaver bags yesterday so I am READY![p]THANKS for this one.[p]mShark (who is almost in her size 6 jeans COMFORTABLY again and feeling sleeeeeek)