Ingredients
3 lb. ground beef chuck
2 tbsp. plus 2 teaspoons Worcestershire sauce
Coarse salt
ground pepper
4 oz. blue cheese (or other soft cheese, such as Brie)
oil
8 rolls or buns
2 c. packed baby spinach
2 beefsteak tomatoes
Sautéed mushrooms (optional)
grainy mustard (optional)
Roasted Red-Pepper Sauce
1 c. light mayonnaise
1/4 c. drained (jarred) roasted red peppers
1/2 tsp. white wine vinegar
tsp. ground pepper
Preparation
Step 1Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.Step 2Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.Step 3Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.Step 4To serve, 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.Step 5To make Roasted Red-Pepper Sauce: In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, if not using immediately.
