Blue cheese burgers are a great meal for indoor or outdoor grilling. Extra lean sirloin and salty blue cheese make this a delicious, 21 Day Fix recipe!
Confession # 44 – I couldn’t live in a world without cheeseburgers.
I exaggerate not.
I consider myself a foodie with a diverse palate, but when it comes down to it, I think burgers are my favorite food.
And, sorry turkey burgers, I’m not talking about you.
If you think you can’t enjoy a delicious burger while on the FIX, think again. Ground beef can actually be healthy and low fat! It’s all in the cut.
Just a little background. I learned how to make burgers from Bobby Flay on an episode of Boy Meets Grill. That man knows his stuff. My burgers have been a hit since, and everyone wants to know what’s in them. No fancy sauces or mix-ins. No diced onions and fresh herbs. Just meat, olive oil, cheese, and some salt.
They are bad ass.
So how did I FIX these blue cheese burgers and still keep to my roots? I definitely needed to make some modifications, but I think Bobby (apparently we are on a first name basis) would approve.
First, he uses ground chuck, which definitely has a higher fat content. Since being on the FIX, I have used grass fed lean ground sirloin and find it to be extremely flavorful. Regular lean sirloin works, but grass fed is best.
Next, since the meat has a lower fat content, I worried about them drying out. That would NOT fly in my house. My solution? Instead of topping my burgers with cheese, I gently mixed in some blue cheese to add fat, flavor, and keep them from drying out.
And that’s it- I kept the rest the same. The result? Damn good 21 Day Fix approved blue cheese burgers that I could serve at my family BBQs without a worry.
There are a couple of important steps to making these blue cheese burgers, so pay close attention to the directions.
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Blue cheese burgers are a great meal for indoor or outdoor grilling. Extra lean sirloin and salty blue cheese make this a delicious, 21 Day Fix recipe!
Ingredients
- 1 1/2 lb extra lean ground sirloin
- 1/3 cup of blue cheese crumbles
- Himalayan salt
- 1 tsp of olive oil
Instructions
- Preheat grill
- Gently combine the blue cheese crumbles with the meat, but do not over mix! That will toughen your burger.
- Form burgers – this should make 4 very easily. Again, do not over handle the meat! They do not need to have a perfect shape at all.
- With your thumb, make a deep depression on one side of the burger.
- Brush olive oil on both sides of the burgers and season with Himalayan salt.
- Grill burgers on high for 3-5 minutes per side, depending on how done you would like them to be! We usually do 4 mins on each side.
Notes
1 burger – 1 RED 1/4 BLUE (so add more cheese on top if you want!) – Enjoy on a bun, wrap, or lettuce wrap! I went the lettuce route because I was saving my yellows for corn on the cob and sweet potato fries! #yum I also topped mine with sautéed mushrooms for some extra green.
Keywords: burger, beef, cheese, bleu cheese, grill, grill recipes, grilled foods, gluten-free, grain-free, high protein, dinner, lunch
Lori Pare says
Yum! We have a delicious Asher Blue in our cheese case upstairs. I’ll be making these this weekend! Love your healthy recipes!
Nancylynn says
That’s great! Let me know what you think!
Nancylynn says
And thank you 😉
Elaine says
Ok this looks amazing can’t wait to try. Olive Oil tsp is enough to brush on 4 burgers front and back?
Love the receipes thanks for sharing.
Elaine Guerriero
Nancylynn says
Yes! But you can also add another tsp and count it as a 1/2tsp of your daily intake 😉
candice says
How do you get them to stay together? Mine are falling apart. ..
Nancylynn says
Are they on the grill? Did you use beef? They shouldn’t fall apart – don’t handle them much.
Lindsay says
Thank you for sharing the recipe. How did you know what size to make the burger to equal a red container? Or did you break it up and put it in the red container after it was cooked to measure it? I didn’t want to fill the container with raw meat and then use that as a measure and then cook it, as I know the measurements for the containers are for cooked food. Thank you so much for the help.
Nancylynn says
Hi! Try making your burgers between 4-5 oz. If you have a pound of meat, that should make 4, 4oz burgers. Hope that helps!
Jen says
I’m so excited to try this recipe. I also could not live without cheeseburgers and fitness.
Nancylynn says
Yay! Let me know what you think! Also – search for my bacon cheeseburger pizza!
Anna Pharr says
When using recipes do you plan meals backwards?
Dinner first – Proteins, veggies, Carbs, etc.
Lunch – Proteins, veggies, Carbs, etc.
Breakfast – Proteins, veggies, Carbs, etc.
Then fill the rest?
No one can answer this for me. I’m interested in planning a month’s worth of menus. This would be of great help to me. Thank you.
Nancylynn says
I do backwards plan – I start with my dinners. Then I put in my breakfasts. I don’t have a particular formula for each meal, but I kind of decode on snacks and lunch based upon what I have left from my first and last meal. Hope this helps!
Anna says
Thank you so much for the help.
Sabrina says
I just started the 21 Day fix and this recipe looks so good!! I can’t wait to try it!
Nancylynn says
Yay! We just had it this weekend – we love it so much! Good luck to you – let me know how I can help.