I’m a blue-cheese lover. From Roquefort dressing to a crumble in a Cobb salad to a sliver or two eaten atop a slice of crisp chilled pear, there’s nothing like it. Here, I’ve turned a cheeseburger inside-out, burying the blue cheese in the middle, where it waits as a surprise for the diner.
SERVES 4
With a melon baller, scoop the blue cheese into 4 equal rounds. Enclose the rounds in waxed paper, and place in the freezer for 1 hour.
When you’re ready to cook the burgers, prepare a fire in a charcoal grill or preheat a gas grill. Oil the grill rack. Divide the meat into 4 equal portions and shape each portion into a thick patty, encasing 1 cheese round in the middle of each patty.
Place the patties on the grill rack and grill, turning once, until cooked to desired doneness. Just before the burgers are ready, toast the hamburger rolls on the grill.
Serve the burgers hot on the toasted rolls with the condiments.