Juicy burgers stuffed with melted blue cheese, cooked in a skillet or grilled and served with a delectable mushroom and caramelized onion mixture on a warm bun! These are the ultimate blue cheeseburgers. Super tasty and easy to plan, as most components can be made ahead.
An incredibly flavorful burger
This is mostly a baking blog, but certain savory recipes are meant to be shared and this is one of them, as was this chorizo sandwich (the best street food ever, but who's keeping score) a few years ago.
If you're a fan of blue cheese like myself, these might just be the perfect burgers.
- Flavor: the sum of its parts makes this hamburger incredibly tasty. There's salty, creamy, floury, and juicy. A memorable experience in every bite.
- Texture: the juicy meat with creamy cheese, the meaty mushrooms and the soft bun, all add their own qualities.
- Gourmet twist: this is no regular burger but a way to elevate the everyday lettuce and tomato cheeseburger. Blue cheese and mushrooms complement each other very well.
Ingredients
- Ground beef: choose a cut with no more than 15% fat. Ground chuck, sirloin, brisket, or a mix are good options.
- Ground pork: this can be optional if you already have a beef mix you use and love for burgers. But it adds moisture and so much flavor!
- Blue cheese: there are different types, from English Stilton cheese to Oregon blue cheese, and they can all work. You might already have a favorite blue cheese. Taste it first and adjust the amount used if it is too pungent.
- Melting cheese: I use mozzarella, the one used for pizza. But provolone, swiss cheese, fontina, or gouda work well. They each add a unique flavor.
- Garlic cloves.
- Salt: I like using kosher salt, but regular table salt works just fine.
- Black pepper.
- Mushrooms: portobello and/or button mushrooms work very well.
- Onion: yellow or red onion.
- Vegetable oil: olive oil (my choice), sunflower or canola.
- Burger buns: use your favorite. It can be store-bought or homemade. I like homemade brioche buns for this recipe.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to make cheese-stuffed burgers
- Meat mixture: we use beef and pork for extra flavor and juiciness.
- Large batch: you can combine the ground meats in the stand mixer with the paddle attachment.
- Cheeses: use mozzarella for its melting properties and salty blue cheese for its sharpness and unique flavor. Both are necessary.
Binding the patties: you can mix the meat for a few minutes so it binds together well and the cheese doesn't leak while cooking. Or, if you like a crumblier burger, don't overmix the meat mixture. The burger will not be as compact but will not compromise the flavor.
Forming the burgers: make flat, thin patties, add both kinds of cheese to half of them without overcrowding, then cover with the other halves. Press the sides to seal.
Mushroom onion garnish: before cooking the burgers, sautee them in oil until brown and soft.
Cook the stuffed patties on medium heat until browned and starting to release the juices.
How to cook a burger on the stove
- Medium heat: you want enough heat to sear them nicely but not so much that your burgers brown too quickly before fully cooking inside. Don't use high heat.
- No need to grease the pan first: they will start releasing fat and juices and loosen as they brown. Move them slightly with a spatula but don't force it. If they stick, they need more time before flipping them.
- Don't overcrowd them.
- How long do they take to cook? It depends on the thickness of the burgers. Anywhere from 5-8 minutes per side might be an accurate guess.
Cast iron skillet burgers
- These dark, heavy skillets are great for cooking meat as they maintain the heat and sear it really well.
- On the stove: treat them as you would any skillet, allowing them more time to heat up initially. Don't use high heat. Maintain medium or medium-low heat as the pan can get too hot.
- On the grill: you can put the skillet directly on the fire or the grill. This works well for stuffed burgers as the cheese can sometimes ooze while being cooked. If the patties are cooked directly on the grill, it will drip into the fire, which is messy.
What to serve with blue cheese hamburgers
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Meat: use beef and pork for a better flavored and juicier burger.
- Melting cheese: you can substitute the mozzarella for another cheese that melts well.
- Buns: you can warm them in the oven while cooking the meat. Crisp, warm bread adds a lot to the final burger.
- Toppings: blue cheese goes incredibly well with mushrooms and caramelized onions, but you can use the more traditional tomato slices.
- Garlic powder or flakes: use them if you don't have fresh cloves.
- Sauces for the meat mixture: for added flavor, you can add a teaspoon or two of steak sauce (like A1 or Worcestershire sauce) to the meat. You can use hot sauce if you like buffalo blue cheese burgers.
Related recipes you might like:
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Blue Cheeseburgers (with Mushrooms)
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Ingredients
For the hamburger patties:
- 7 oz 200g ground pork
- 14 oz 400g ground beef, with no more than 15% fat
- 4 garlic cloves
- Salt and black pepper, to taste
- 4 oz 115g blue cheese, crumbled
- 2 oz 60g mozzarella cheese, sliced
- 4 burger slider buns
Mushrooms and onions:
- 3 tablespoons olive oil
- 1 cup sliced fresh mushrooms
- ½ cup sliced onion
Instructions
- Preheat oven to 350ºF (180°C).
- Roast garlic cloves wrapped in foil with a drizzle of olive oil, until tender, about 30 minutes. You will have soft, caramelized garlic 'meat'.
- Lower the heat and have it ready to heat the buns when you cook the burgers.
For the hamburger patties:
- Mix ground pork and beef in a large bowl with the mashed soft garlic cloves.
- Add salt (the amount depends on how salty the blue cheese is) and black pepper to taste.
- Mix very well with your hands for a few minutes; this part is important so the proteins in the meats break down and bind the whole thing together. You can also knead it with a stand mixer, something I recommend if you’re making burgers for a crowd.
- Divide the meat mixture into 4 equal parts. Take each part, divide it in two, and flatten each one into a disk.
- Add some blue cheese and a smaller amount of mozzarella. Don't mound it much, and don't reach the edges.
- Top with the remaining flat patty and carefully cover the cheese, making sure the sides are sealed. Flatten it without letting the cheese spill.
- Repeat with the remaining ground meat mixture and cheese.
- Place the buns in the warm oven if you want to so they're crisp when the burgers are ready.
- Heat a large skillet over medium heat.
- Add the patties to the skillet, and cook them for about 5-8 minutes on each side until golden brown. You might need to check inside to see if they're fully cooked. Don't cut them completely, so you don't lose the juices. Or use a meat thermometer and check the internal temperature; it should be about 160°F for well-done burgers.
- Cut the hamburger buns in half and transfer each patty to a bottom bun (spread with mayo or another condiment of choice), top with some of the mushroom-onion mixture, and close with the top bun.
- Serve immediately.
Mushrooms and onion:
- You should have this mixture ready before you start to cook the burgers.
- Heat the oil in a skillet over medium-high heat.
- Cook the sliced mushroom and onion slices until browned. They should be soft but not mushy.
- Salt and pepper towards the end.
- If making ahead, keep refrigerated in an airtight container.
Notes
Originally published in 2013, the text and images were updated to best serve you. The recipe has been slightly tweaked and improved.
Bam's Kitchen says
Now that is a burger! I love the oozing cheese and salsa combo. Happy cooking and have a super weekend. BAM
Pink Patisserie says
Wow!!! Need, want, have to have these now!
Anonymous says
Where is the salsa recipe? I like that it is warmed and then some room temperature salsa added - is the salsa something other than a good store salsa?
easyfoodsmith says
Awesome! The pic of the oozing cheese is so appetizing.
Pamela @ Brooklyn Farm Girl says
Those photos! That cheese! Those burgers! Pure tasty perfection in this post here.. yum!
Renee says
I actually stopped and stared at one of the photos for longer than I care to admit. Seriously best looking burger I've seen in a long time.
Anne@FromMySweetHeart says
Paula...blue cheeseburgers are my favorite burger. But I love how you used a mix of beef and pork...they look AMAZING! I love your thoughts on de-cluttering. I can't tell you how many sets of odd dishes and utensils, cookbooks, linens, etc are all around my family room! I need to move forward! : )
Alice @ Hip Foodie Mom says
Paula,
I am so behind reading all my favorite blogs. . I have all of your posts saved. . ready to read. . and now I know why you published so many brilliant, delicious recipes!! As always, I love this post . . not just the freaking mouth watering photos and recipe but it makes me think. . and I've been doing a lot of thinking lately. . thinking about what our lives are going to be like. . what I need to do. . how I need to prioritize things, and focus on the important things or "declutter" 🙂 both mentally and physically. . just wish I had one of these ooey gooey cheesy burgers to keep me company! 🙂 yummmmm!
Kitchen Riffs says
We have way, way too much clutter too. We get rid of stuff and new stuff pops up in its place! Weird. 😉 These burgers look great - such a great dish, and so well prepared. Good stuff - thanks.
Karen Kerr says
Oh... my... goodness.... those look so amazing Paula. I want one right now. Seriously. (and when you are done with your house, can you come declutter mine?! lol)
Karen (Back Road Journal) says
Oh I need you to come help me declutter...I definitely save to much. 🙂 I love blue cheese stuffed burgers are your version with the pork added sounds terrific.
Guru Uru says
I really want to try blue cheese in burgers, that is brilliant my friend 😀
Cheers
CCU
Andj says
These look amaaaazing!I will definitely be trying salsa on my next burger
Anne ~ Uni Homemaker says
I'm generally not a big burger fan but this looks absolutely mouthwatering! I love the blue cheese oozing out of that meat. Delicious! Great recipe Paula and pinning! 🙂
Angie Schneider says
These skillet burgers look so tempting! I too like to warm up the buns in the pan 🙂
Meagan @ Scarletta Bakes says
Sakes alive, Paula! These skillet burgers have me swimming in drool! I love the toppings, I love the melty cheese, and I triple love that you prepared everything in a skillet! Bravo!!
Deb says
Both my parents had classic "hoarding" patterns. I have always thought growing up in the "drought and depression" played a major part in their obsession. But I do find myself holding onto things I may never use again. And it concerns me that perhaps I am too much like my parents. So bravo for your purge! I am of the opinion that a great cook uses all leftover and odds and ends of food, knowing how to make a great meal from almost nothing. And you have made a scrumptious success with the Blue Cheese Burger!
Helene Dsouza says
oh drying paper sheet... they would turn moldy here. So sorry to hear that you had floods a few months back in your corner of the world.
Your blue cheese burger would make me happy no Paula!
Dorothy at Shockingly Delicious says
Your quote about clutter is brilliant and insightful.
The Ninja Baker says
You deserve your gorgeous bleu cheese filled burger for all the great work you do, Paula =) Decluttering does feel good...But I always end up buying just one more cookbook, one more gadget...Ah, well, c'est la vie =)