I don’t think it’s normal for a main dish to come as an afterthought to side dishes, but around my kitchen it seems to be happening a lot lately! I started with the Buffalo Potato Wedges and decided they would be a great addition to a burger. But being the little leopard book I could not let the main dish be trumped by the amazingness of the side, so the 1/2 lb grass-fed blue cheese stuffed burger with homemade roasted red pepper aioli and topped in avocado was born!
Let’s start by making that scrumptious homemade roasted red pepper aioli!
Ingredients (makes 1/2 cup)
- 12 oz roasted red peppers
- 2 garlic cloves
- 1/3 cup fat-free plain greek yogurt
- 1 tbsp grapeseed oil
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Now chop the peppers and garlic.
Next, add the chopped ingredients to a food processor or blender.
Puree the ingredients, then add the greek yogurt.
I used fat-free plain greek yogurt in place of mayonnaise which is traditionally used in aioli’s. I thought the sauce was just as good, if not better with the greek yogurt and saves you 26 fat grams and 213 calories per 1/3 cup!
Now add in the olive and grapeseed oils, salt and pepper. Blend together and the aioli is ready to go!
Oh my gosh, how good is that going to be on top of the mouth-watering burgers you’re now ready to prepare!
Ingredients (makes 2 burgers)
- 1 lb grass-fed ground beef
- 2 tsp steak seasoning
- 1 tbsp worcestershire sauce
- 4 tbsp blue cheese
- 2 ciabatta rolls
- 1 avocado
- homemade roasted red pepper aioli
First of all, let me point out a very important part of the ingredient list and that is the grass-fed ground beef!
The flavor of this meat is so amazing that you’ll never go back to the other stuff! If there’s not a Trader Joes in your area check your local farmers market, or even a lot of traditional grocery stores carry grass-fed these days!!
Start by pre-heating the grill to medium-high heat. Now get the burgers ready to grill by adding the steak seasoning to the ground beef.
Next, add in the worcestershire sauce.
Now separate the beef into two equal patties.
And it’s time to get stuffing!! Start by carving out a large, deep hole in each burger.
Place 2 tbsp of blue cheese in each burger.
Now wrap the beef tightly around the cheese so that you don’t lose any of the yummy cheesiness out of the middle while the burgers are on the grill!
It’s time to start grilling!
A little trick of the trade: a lot of people like to press their patties down with a spatula but that is a no-no! Pressing down on the beef continually throughout the cooking process will press all those yummy juices out of the burger and dry it out… and nobody wants that!!! So let’s stick with using the spatula for one thing: flipping!
There’s something about those beautiful grill marks that just makes me so happy!
Now it’s time to slice the ciabatta rolls in half and add to the grill to toast.
Cook to your liking then remove from the grill and get ready to assemble the masterpiece!
Oh my gosh the juiciness, a little of the blue cheese peaking through, I can not tell you how hard it was to take all these pictures and not take a bite!!
I now added more blue cheese on top. For two reasons:
- It looks good in pictures,
- I have a mild(ly serious) addiction to the smelly cheese!
Next, add the sliced avocado on top.
Now it’s time to drizzle that delectable homemade roasted red pepper aioli all over the beefy work-of-art!
Add the buffalo potato wedges on the side and you’ve got one incredible lunch!
Can I take a bite already??? My gosh! 😉 I’m cutting it open… getting closer!!!
Oh yeah, that’s a lot of cheese!!!! Excuse me while I devour this amazing piece of “food-art”!
♣ Vegetarian Option: Sub veggie ground protein for the ground beef.
♦ Gluten Free Option: Use gluten-free rolls or buns. Make sure the worcestershire sauce is gluten-free, Lea & Perrins is a gluten-free brand!