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Ingredients:

FOR THE BURGERS:
1 1/2 pounds ground beef chuck (80% lean)
2 teaspoons gorgonzola cheese, roquefort cheese, or other blue-veined cheese
freshly ground black pepper

FOR THE SLAW:
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1 teaspoon minced jalapeño pepper, with seeds
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups very thinly sliced celery
1 cup very thinly sliced red onion
4 hamburger buns

TO PREPARE THE BURGERS: Shape the meat into four equal-sized balls. Divide the cheese into four equal-sized pieces. With your forefinger, make a dimple into the center of each ball of meat and insert a piece of cheese. Gently press the meat into patties of equal size and thickness (about 3/4 inch thick). Season both sides of the patties with pepper. Place the patties on a platter, cover with plastic wrap, and refrigerate until ready to grill.

TO MAKE THE SLAW: In a medium bowl whisk together the olive oil, vinegar, jalapeno, sugar, salt, and pepper. Add the celery and onion toss to coat. Cover with plastic wrap and refrigerate until ready to serve.

Grill the patties over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

Serve the burgers hot on the toasted buns. Pile the slaw on top of the burgers or serve on the side.


From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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