Gail Blain Peterson
Wednesday, November 28, 2012
Before my low-carb days, hamburgers were always one of my FAVORITE meals. Actually, since going low-carb, they still are.
They are a little more complicated to eat without a bun, but that's alright too. Cheese and burgers just go together BUT the perfect cheese for beef is Blue Cheese. These may seem a little fussy but go together quickly and worth all the fussiness.
Oh, and you can even eat these on buns :)
Creamy Blue Cheese Stuffed Burgers
1lb ground beef
2 oz cream cheese
2 oz blue cheese crumbles
In a small bowl combine cream cheese and blue cheese crumbles, creaming together. Add garlic powder to taste. Divide ground beef into 4 equal parts. Form into balls, seasoning with salt and pepper to taste. Flatten each ball into very thin patties. To fill the burgers, spoon half of cream cheese filling mixture into center of 2 of the patties and smooth around evenly, leaving an edge to seal.
Top each filled pattie with an unfilled pattie. Gently press the edges together to make seal. Once sealed, cook, either on the grill or a cast iron skillet, until done (the patties are thin so they do cook quickly - USDA recommends to an internal temp of 160°F). Serve with sliced tomatoes, onion, lettuce leaves and all the other usual condiments of choice.
The content of this blog is written by me - I am not a medical doctor or a registered dietitian. I write based on my own experience with a Low Carb diet and losing and maintaining 110+ pounds. All nutrition facts on recipes are calculated at FatSecret.com.
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