Inside-Out Cheeseburgers

From Everyday with Rachael Ray



Ingredients:
1/2 cup crumbled blue cheese (2 to 3 ounces)
2 ounces cream cheese
2 tablespoons chopped flat-leaf parsley
1 1/2 pounds ground beef
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons butter
4 hamburger buns, split and toasted
Lettuce, onion slices and condiments, for serving

Directions:
1. In a small bowl, using a fork, mash together the blue cheese and cream cheese until smooth. Stir in the parsley. Divide the mixture into 4 disks about 1 1/2 inches across. Cover tightly with plastic wrap and refrigerate for at least 20 minutes.

2. In a large bowl, season the beef with salt and pepper and mix well. Form into 4 equally sized patties about 3/4 inch thick.

3. Form a deep cavity in the center of each beef patty. Place a cheese disk in each cavity and pull the meat together to completely cover the cheese.

4. In a large skillet, heat the oil and butter over medium-high heat. Add the burgers and cook, about 4 minutes on each side for medium. Serve on the buns with the lettuce, onion and condiments.

Comments:
These were relatively easy to make although I think I made the patties too thick and they took forever to cook. Adam picked out ciabatta bread rather than your traditional bun, and although it seemed a little dry, it was still an interesting switch-up. Mine don't look as pretty as the ones on the RR site, but they tasted fine and that's really what matters.