Ingredients
6 ounces ground chuck
Kosher salt
8 ounces Roquefort cheese, crumbled
4 hamburger buns, split and toasted
Method
Sources
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Recipe1M+
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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in a bowl, combine the ground meats, mixing gently with your hands. divide the meat into 4 pieces and gently shape each into a 3/4-inch-thick patty. set the burgers on a baking sheet, cover with plastic wrap and refrigerate until firm, at least 2 hours. light a grill or preheat a grill pan. generously season the burgers on both sides with salt. grill over high heat until browned outside and medium-rare within, about 3 minutes per side. transfer to a rack and top each with 2 ounces of the crumbled roquefort. let rest for 3 minutes then transfer to the toasted buns and serve.