Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, blue cheese burger, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Burger night is a big deal in my household.
Typically, we eat burgers at leats once a week during the summer as my husband loves to sue his grill. During the winter months, we still make burgers but we use or trusty griddle to cook them. Yes, the outside grill still works in the winter but it gets pretty cold around these parts so I prefer the griddle version haha! Anyway, who here has ever tried a blue cheese burger? If you haven’t had one you are truly missing out. They are delish!
You can use creamy blue cheese dressing or blue cheese crumbles on your burger. The choice is yours, grasshopper.
Blue cheese burgers are easy to make and taste like they came straight from your favorite steakhouse. Enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I enjoy eating these burgers with green leaf lettuce, onions, and a thick ‘ol slice of tomato. Yum!