Ingredients
3lbsground beef chuck
2tbspWorcestershire sauce,(plus 2 tsp)
coarse salt
ground pepper
4ozblue cheese,or other soft cheese, such as brie
oil
8rolls,or buns
2cupsbaby spinach,packed
2beefsteak tomatoes
sautéed mushrooms,optional
grainy mustard,optional
1cuplight mayonnaise
¼cupred peppers,drained, jarred, roasted
½tspwhite wine vinegar
ground pepper
Preparation
Heat the grill to medium-high. In a large bowl, gently fold together the beef, Worcestershire sauce, 1 tablespoon of salt, and 1 teaspoon of pepper. Form into 8 equal-size mounds.
Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place the cheese in the well, then wrap the beef around the cheese, pinching to seal.
Lightly oil the grates. Place the burgers on the grill and cover. Cook for 4 to 6 minutes, until grill marks are visible on the first side.
Turn burgers with a spatula; cook until grill marks are visible on the other side and the meat is just slightly pink in the middle. This will take 4 to 6 minutes more for medium-rare.
In a food processor, combine mayonnaise, red peppers, white wine vinegar, and ground pepper, then puree until evenly colored and almost smooth. Refrigerate, covered, if not using immediately.
Layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired.
Serve and enjoy!
