Hi there!

I love blue cheese burgers, and so does my family...I never thought of the cajun seasoning, though. That's a great tip! Thanks!

You can also make the burgers with the blue cheese layered INSIDE the burger! Then when you cut into it... Yum!

Hmmm, I just had an idea, you could probably make meatloaf the same way, with the blue cheese either on top or inside! If it was inside either the burger or the loaf, the onions on top would stay on better!

OK, now I'm getting hungry!

Best wishes!

this sounds really great. i am going to have to try this . sue

thank you
I will be trying that
sandi

Blue Cheese Burgers


If you like blue cheese, you'll never forget these burgers. This is the most awesome burger I have ever had.

3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives (can use green onions)
1/4 teaspoon hot pepper sauce (see note)
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt and mustard. Cover, and refrigerate for 2 hours.

Preheat grill for high heat. Gently form the burger mixture into about 12 patties.

Oil the grill grate. Grill patties 5 minutes per side, or until well done.

NOTE:
I did double the hot sauce; personal preference. Will try the Chipotle Tabasco next time!

Baked Italian Meatballs

Baking meatballs instead of frying them saves time and clean up. I make these up early and refrigerate them for a couple of hours, so the flavors can meld. They are great just as they are, but I made up a low carb marinara sauce and baked them in it and they were outstanding. That recipe is below.

Ingredients

1 Tbsp. extra virgin olive oil
1/3 cup onion, finely minced
3 garlic cloves, finely minced
1/2 lb. bulk mild Italian sausage
1 pound ground sirloin
1/2 cup grated Parmesan cheese
2 eggs
1 teaspoon Italian seasoning
1 teaspoon parsley
1/2 tsp. salt
1/4 tsp. pepper

Directions

1. In a small bowl, lightly beat the two eggs; then add all the spices and beat to incorporate. Set aside to re-hydrate the dry spices.
2. Pre-heat olive oil in a small skillet over medium high heat, cook onion two minutes until softened slightly; add garlic and cook one minute more. Allow to cool while you prepare the meats. Thoroughly mix the meat together in a large bowl, being careful that you don’t handle it too much. Pour the egg/spice mixture and the cooled onion/garlic mixture over the top and blend. Pour half the parmesan cheese over this and mix, and then mix in the other half. Cover and place in the refrigerator for about two hours, so the flavors can meld.
3. Heat oven to 375°F. Roll golf ball-size meatballs; arrange on a jelly roll pan. Bake 20-25 minutes, until browned and cooked through.

Tomato Garlic & Mushroom Marinara

3 tablespoons extra-virgin olive oil
2 tablespoon minced fresh garlic
1/2 cup chopped onion
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon dried oregano
1/4 teaspoon black pepper
½ teaspoon garlic powder
1 8 oz. can Hunt’s Tomato Sauce w/roasted garlic
4 tablespoons tomato paste
1 pint (16 oz.) canned tomatoes
1 7 oz. can mushroom pieces with liquid
¼ of a large red pepper, chopped fairly large
1/3 cup red onion, chopped large

In a medium saucepan, sauté garlic and onions in olive oil until tender. Add seasonings and continue cooking a few more minutes. Stir in tomato sauce, and then tomato paste, then canned tomatoes. Add the can of mushrooms with liquid. Simmer on low heat for about 30 minutes. When there is about 7 minutes left, add the red onion and red peppers. You don’t want them to cook to mush.

This goes well with the Baked Italian Meatballs. Don’t cook it down too thick, because some of the liquid will cook away when you bake the meatballs with the sauce.

Note: Hunt’s tomato sauce and paste don’t have sugar added.

Mmmm this looks good! Will try later

I wanna try this too! Maybe I can overtake my DH who is known for his meatballs!!!

Sounds good. My neighbor makes blue cheese burgers but when I had hers, I couldn't taste the cheese.

oh wow!! i have got to try this one also. sue

another one i have got to try,. sue

Ingredients:

Two pounds of ground beef.
8 oz roll of breakfast sausage (nitrate free).
One quarter cup of cream.
One quarter cup of oatmeal (optional to prevent shrinkage).
Joseph's flax LC pitas.
Sharp cheddar cheese.
Fresh spinach leaves.
Mayo, butter or oil.

Method: Combine ground beef and 25% breakfast sausage with heavy cream and a little ground up oatmeal (optional). I ground oatmeal in the blender.

Mix well and let sit refrigerated for 24 hours before pressing into 5 oz patties.

Fry a patty in butter, lard or coconut oil, then top with sharp cheddar cheese. Toast a pita, let cool then split with scissors or a knife. Spread mayo on insides then add a layer of fresh spinach leaves (remove stems) and the cooked patty. A fried egg can be added as well if desired. Toast the completed 'cheeseburger' in a toaster oven or brown it on both sides in a fry pan. Browning brings out the nutty flavor of the 'bun'.

I think its the best cheeseburger of any kind I have ever eaten. Makes 8 patties each cheeseburger serves one

sounds good! Thanks for sharing!

how many carbs are there in each burger- are you using a whole grain oatmeal? sue

This was really really yummy!

Season your ground beef with chili powder, cumin, salt and pepper. Shape into patties and fry or grill. Top with MJ or cheddar cheese. Serve on revolution rolls
topped with a TBL of salsa, a little ranch dressing, some sliced jalapenos and a lettuce leaf!

5g carbs, max.

Sounds great -- thanks for the idea!!