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Rachael Ray's 30-Minute Healthy Recipes

Grilled Roquefort Burgers With Roasted Garlic


* 1 1/2 pound ground beef
* 1 whole bulb garlic, roasted (instructions below)
* 2 oz. Roquefort cheese
* 2 oz. unsalted butter
* 1 tablespoon chives, chopped
* 2 teaspoons olive oil
* 1 teaspoon each of salt and pepper (more or less to taste)
* 4 burger buns, toasted


To roast garlic:
1. Preheat your oven to 350 degrees.
2. Take just the loose outer layer of papery skin off the whole garlic bulb and cut off about 1/4 inch from the top of the bulb (where the stem is, not the roots) so you can see the cloves.
3. Put the garlic bulb (cut side up) on a piece of foil big enough to wrap it with, and drizzle the olive oil all over the top and sides of the bulb, then wrap the foil up around the garlic bulb loosely, so the garlic bulb is somewhat loose in there, but foil is sealed.
4. Place on a baking sheet and cook in the preheated oven for 25 to 30 minutes, depending on the size of the garlic bulb.
5. Remove from foil when cooled, then squeeze slightly to release cloves from bulb and drop them in a bowl. Mash the roasted garlic with a fork, add a drizzle of olive oil, mash again and set aside.

To make burgers:
1. In a small bowl, mash together with a fork the Roquefort cheese, butter, and chives.
2. In a large bowl, put the beef along with 3 teaspoons of the roasted garlic, and a dash of salt, combine well but gently, don't overwork the beef or it will get tough.
3. Divide the beef into 4 equal parts and form patties out of the beef mixture (again, not overworking the beef), about 1 inch thick.
4. Divide the Roquefort/butter mixture into 4 equal parts, and roll each part into balls.
5. Form a 'pool' in the middle of each burger by pressing down the beef with your thumb or a spoon; set a Roquefort cheese ball on each indentation, then push beef back over the ball until the burger is sealed again.
6. Salt and pepper each patty, then heat up grill or pan. Cook patties until done to your liking.


With the sharp Roquefort cheese filling, this burger is definitely a hit with the grownups. I cook mine pretty well done so the outside has a little char and the cheese is all melted.

You can really use any kind of cheese you like, just so it's a good melter. If you're making these for kids, you can always use a mild cheese, even Velveeta.

The added roasted garlic is a nice combination with the sharp Roquefort cheese stuffing, but if you use a milder cheese, you can eliminate the garlic.

Once you make these burgers, you'll be thinking of all kinds of ways to tweak the recipe. Enjoy!

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