Blue Cheese & Spinach Venison Burgers
We had a pre-4th of July potluck barbecue cookout last week at work. Because we have so much meat in our freezer, I signed up to bring burgers. Then I was faced with how to season the meat. I made two flavors and this one was my personal favorite. I saved enough meat to make a burger for myself on the grill (while I was grilling chicken for my daughter) … mmmm.
If I’d been making these burgers myself, I would have made a blue cheese sauce (something like the blue cheese dressing I made for my Kickin Buffalo Chicken Salad) to go over them. But other people had signed up to bring the condiments, so I just brought the meat. I was a little bummed because they started the cooking at 11:15 and I had a meeting at 11:30 … by the time I got out of my meeting at noon, I was STARVING and all my burgers were gone. There were still burgers and the one I got was pretty tasty too, but I missed my beloved blue cheese burgers. I’m getting hungry for burgers just writing this …
Happy 4th of July everyone! Have fun, eat well, stay safe.
- 1 lb ground lean meat (I used venison, but you could use beef, elk, pork, turkey, chicken, lamb or a mix of ground meat, whatever you prefer :)
- 1/2 cup breadcrumbs
- 1 - 3 cloves garlic, peeled & chopped fine
- 1/2 cup frozen spinach, thawed
- 2 1/2 oz blue cheese, crumbled
- 2 teaspoons Red Robin seasoning (or your favorite seasoned salt ... more or less to taste)
- Lots of fresh ground pepper
- In a bowl, mix all the ingredients. If you want to adjust the salt and pepper, start with less salt/pepper, then make a tiny "tasting" burger in a frypan on the stove. Once your mini-burger is cooked, taste it. If it needs more salt or pepper, add some and do the "test" again.
- Form the remaining meat mixture into burgers of desired size, then cook them up on the grill, broil, or fry. Add more cheese on top if you like. I decided to melt some swiss cheese on mine.
- Serve your yummy burgers on toasted buns with your choice of fixins.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.