Hamburger Steak Stuffed with Blue Cheese
Hamburger steak stuffed with blue cheese and accompanied by frites with a pan reduction sauce is a European favorite on your table.
Calories per serving: 737kcal
Ingredients
~~ For the Steaks ~~
- 20 ounces (566.99 g) Ground beef, freshly ground
- ¼ teaspoon (0.25 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) black pepper, freshly cracked
- ⅛ cup (16.88 g) *blue cheese, cut in slices
- 1 teaspoon (1 teaspoon) *Olive oil
~~ Topping ~~
- 1 tablespoon (1 tablespoon) unsalted butter
- 1 teaspoon (1 teaspoon) Shallots
- 4 (4) Mushrooms
- 1 tablespoon (1 tablespoon) Sherry
- ½ teaspoon (0.5 teaspoon) worcestershire sauce
Instructions
- Mise en Place
- Season the meat with the salt and pepper and mix lightly with a fork.
- Divide the meat into 4 1/4 pound patties. Put two slices of cheese on two of the patties.
- Cover the patties with the other patties and seal with a fork. Form them into oval steaks. Set them aside.
- Put the butter into a shallow saute pan and heat to medium. When the butter is melted, add the shallots. Add the sliced mushrooms and saute them until they have browned a little. Add the sherry and keep sauteing the mushrooms until they are a nice brown and caramel color. Add the worcestershire and stir. Set aside.
- Heat the grill until it is smoking. Brush it with oil. Open the windows! Put the steaks on the grill and let them sit, undisturbed for 5 minutes. Come back and flip the steaks. Put a few pieces of the remaining cheese on each steak. Check that they are done at the three-minute mark. They are rare at 130°F / 54.44°C
- Plate the steaks and put the mushrooms and pan sauce over them.
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