Juicy burgers filled with melting cheese that are cooked in a skillet and served with salsa in a warm bun!
- 7 oz (200g) pork sausage (no casings) or ground pork
- 14 oz (400g) ground beef, with no more than 15% fat
- 4 garlic cloves
- Salt and black pepper
- 4 oz (115g) blue cheese, crumbled
- 2 oz (60g) mozzarella cheese, sliced
- 1 cup Salsa (see recipe here)
- 4 burger slider buns
- Preheat oven to 350ºF.
- Roast garlic cloves wrapped in foil with a drizzle of olive oil, until tender, about 30 minutes. You will have soft, caramelized garlic 'meat'.
- In a bowl mix ground pork and beef with mashed garlic.
- Add salt (not too much since the blue cheese is salty) and black pepper.
- 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.
- Heat skillet over medium/low heat.
- Divide the mixture into 4 equal parts. Take each part, divide it in two, flatten one into a disk and add some blue cheese and a smaller amount of mozzarella.
- Top with the remaining portion of meat and carefully cover the cheese, making sure the sides are sealed. Flatten it without letting the cheese spill.
- Repeat with remaining meat and cheeses.
- Add patties to the skillet, and cook them for about 7 - 10 minutes on each side, until golden.
- Push the meat to one side, stacking them if needed, or transfer them to a tray, and keep them warm in a very low oven.
- Divide the salsa in two. Increase the heat to high, add a drizzle of olive oil to the skillet and half a cup of salsa. Sautée it for a minute or two and add the bottom of the buns if you want to the skillet, so they warm up and soak some of the juices.
- Mix the fresh salsa with the cooked one. Put the burgers with salsa on top between the warm bread and eat.
Tips & tricks for making this recipe:
- Meat: use beef and pork for a better flavored and juicier burger.
- Cheese: use a cheese that melts well and another that has a sharp flavor.
- Buns: they can also be warmed in the oven or not at all. I think a crisp, warm bread add a lot to the final burger.
- Salsa: you can omit the salsa and use tomato slices. The real star of this recipe is the burger itself.
- Cooking: I use a skillet and make these year-round, but of course you can grill them.
- Yield: If you make sliders you will get about double the amount.
Keywords: blue cheese burgers, skillet burgers