Inside-Out Roquefort Cheeseburgers
"Although cooking hamburgers to at least 160°—or medium—prevents food-borne illnesses, it robs the meat of its juiciness. That's why I tuck a disk of roquefort butter into the center of each burger. The butter melts as the burger grills, basting it from within. Another key to a really great burger is to handle the meat as little as possible," says Steven Raichlen. All-Time Favorite Burgers
The Roquefort butter can be refrigerated for 2 days or frozen for 1 month. The uncooked burgers can be refrigerated for 6 hours.
Balance the intense flavor and richness of the Roquefort butter filling with a smoky, fruity, inexpensive Cabernet Sauvignon. Try one from Spain or Chile.