Burgers Bistro Style Blue Cheese-Stuffed with a Port and Caper Sauce

From My Carolina Kitchen

4 ounces blue cheese, such as Gorgonzola or Roquefort

1 ½ pounds lean ground beef

Kosher salt and freshly ground black pepper

1 tablespoon canola or other neutral flavored oil

1 medium shallot, finely chopped

1 teaspoon capers (or green peppercorns if you can find them)

2 teaspoons brine from the capers (or from the green peppercorns)

1/3 cup port wine

1/3 cup low fat, low salt beef stock

3 tablespoons heavy cream

Divide the blue cheese into 4 equal pieces and shape them into balls. Divide the meat into 4 equal portions. Wrap one portion of meat around each piece of cheese. Flatten the meat and cheese to form patties. Sprinkle with salt and pepper.

Heat the oil in a large sauté pan until it is very hot. Add the hamburgers and cook over high heat until well browned on one side. Turn the burgers over and lower the heat to medium-high. Don’t worry if some of the cheese oozes out; it will just add flavor to the sauce. Continue cooking until the burgers are done to your liking, about 10 – 12 minutes total cooking time. Remove the burgers from the pan and let them rest in a warm place.

Discard the excess grease from the pan. Add the shallot and cook, stirring, for one minute, taking care not to let the shallot burn. Remove the pan from the heat and add the capers, caper brine, and port. Bring to a boil and cook until the liquid is reduced by half, scraping up any brown bits that have accumulated. Add the beef stock and continue to cook until the sauce has reduced by half again. Add the cream and bring to a boil. Place the burgers on plates, spoon the sauce over them, and serve at once. Peppery arugula, dressed very lightly with balsamic vinaigrette, goes extremely well with the flavors of this burger.

Adapted from Bistro Cooking at Home by Gordon Hamersley – serves 4