I originally shared this blue cheese burger in a YouTube video, and it’s still one of my favorite “weekend camera-man burgers.” Since filming, I’ve made a few small changes so the recipe is more reliable at home: a clearer cheese ratio (so it doesn’t blow out), a short chill (so the patties hold), and a sauce that’s easier to balance with a rich blue cheese center.

This is a blue cheese stuffed burger—meaning the cheese melts inside the patty instead of sitting on top. The payoff is huge: you bite in and the center is creamy, salty, and bold, while the outside stays browned and beefy. If you’ve ever tried a stuffed burger and had the cheese leak everywhere, the fix is almost always the same: less cheese, better sealing, and a gentler cook.

If you want a different burger style later, my Juicy Smash Burger with Bacon Cheddar is a great alternative when you want maximum crust and fast cooking:
https://www.micheldumas.com/en/juicy-smash-burger-with-bacon-cheddar/

And if you like making your own buns, this pairs perfectly with my brioche bun burger post:
https://www.micheldumas.com/en/homemade-hamburger-with-brioche-buns/

What Makes This Blue Cheese Burger Work

Right cheese amount: enough for a molten center, not so much that it erupts.
Cold cheese + chilled patties: keeps the stuffing in place.
Medium heat: melts the center without burning the outside.
A bright, punchy sauce: you need acidity and pepper to balance the richness.

Ingredients

For the Blue Cheese Stuffed Patties (Makes 2 burgers)

10.5 oz lean ground beef (about 90% lean works well)
2.5–3 oz blue cheese (creamy blue works best), cut into chunks
3/4 tsp kosher salt (or to taste)
1/2 tsp black pepper (or more to taste)
1 tsp neutral oil (for the pan)

Quick Homemade Burger Sauce (Easy, Balanced)

1 egg yolk
1 tsp Dijon mustard
2 tsp white vinegar (or lemon juice)
1/2 cup neutral oil (canola/vegetable)
1/4 tsp salt (plus more to taste)
Black pepper, to taste

Burger Build

2 burger buns, split
2–4 slices tomato
1/4 red onion, sliced
A handful lettuce or spring mix

Optional: fries on the side (if you want the full bistro vibe, Belgian fries are the move):
https://www.micheldumas.com/frites-belges-maison-croustillantes/

Step-by-Step: Blue Cheese Stuffed Burger

1) Prep the cheese (cold matters)

Cut the blue cheese into chunks—not crumbles. You want a small “pile” that melts into a center, not tiny bits that scatter. Put the cheese back in the fridge while you shape the patties.

If you love blue cheese flavors, you’ll also like my creamy blue cheese direction in Roquefort sauce recipes (different application, same idea: bold cheese + balance):
https://www.micheldumas.com/en/creamy-roquefort-sauce-recipe/

2) Shape the patties (don’t overwork the beef)

Divide the ground beef into two equal portions. Now split each portion into two pieces (so you can make a “bottom” and “top” for each stuffed burger). Lightly press each piece into a thin disk. Keep it gentle—overmixing makes burgers tight.

Add cheese: Place about half the cheese chunks in the center of one disk, leaving a clear border around the edge.

Seal: Lay the second disk on top and pinch the edges together all the way around. Smooth the sides so the seam disappears. You want a tight seal—this is the biggest difference between a clean burger and a cheese volcano.

3) Chill (the reliability upgrade)

Put the stuffed patties on a plate and chill 10 minutes. This little step helps the patty set and reduces leakage.

4) Season the outside only

Season both sides with salt and black pepper right before cooking. Don’t mix salt into the meat—seasoning the exterior gives better texture.

5) Make the sauce (or use a shortcut)

In a bowl, whisk egg yolk + Dijon + vinegar. Slowly drizzle in the oil while whisking until thick. Season with salt and pepper.

If you want a fully failproof method and extra tips, here’s my dedicated homemade mayo recipe:
https://www.micheldumas.com/en/homemade-mayonnaise-recipe-easy-failproof/

Shortcut option: Use 1/3 cup mayo + 1 tsp Dijon + 2 tsp vinegar/lemon + black pepper.

6) Cook low and steady for a melty center

Heat a skillet over medium heat and add a small drizzle of oil. Cook the patties about 4–5 minutes per side, depending on thickness, until browned and the center is hot.

Best cue: your burger should feel springy, and the cheese should be melting inside. If you have a thermometer, target 155–160°F in the thickest part for a stuffed burger.

7) Toast the buns

Toast cut-side down in the same pan for 30–60 seconds. This prevents sogginess and gives a better bite.

Build the Burger

Bottom bun
A spoon of burger sauce
Stuffed blue cheese patty
Tomato slices
Red onion
Lettuce/spring mix
Top bun

Serve immediately—stuffed burgers are at their peak right when the center is molten.

Substitutions (That Still Taste Great)

Blue cheese:

Use a milder blue if you’re serving guests who are unsure.
No blue? Use brie or aged cheddar chunks (not slices).

Beef:

80/20 is juicier but can shrink more; lean beef works fine since the cheese adds richness.

Sauce:

Add a touch of sweetness (a tiny pinch of sugar) if your blue cheese is very sharp.
For heat, stir in a few drops of hot sauce.

Buns:

Brioche is classic, but potato buns are also great. If you want a homemade project, use this bun-style burger post:
https://www.micheldumas.com/en/homemade-hamburger-with-brioche-buns/

FAQ

Why does the cheese leak out?
Usually because the cheese is too close to the edge, the seam isn’t sealed, or the heat is too high. Keep a clear border and chill the patties.

Can I make these ahead?
Yes—shape and chill up to 24 hours. Keep covered. Cook when ready.

Can I cook them in the oven?
You can finish them in the oven after browning (especially if they’re thick). But a steady pan cook works perfectly.

What’s the best blue cheese for burgers?
A creamy blue that melts smoothly. Very dry blues can separate and leak faster.

Can I make the sauce without raw egg?
Yes—use mayo as the base (see the shortcut in the sauce section). For more sauce ideas, my classic tartare sauce is also a great template:
https://www.micheldumas.com/en/homemade-tartare-sauce-recipe/

What to Serve With This Burger (Suggested Posts)

Ultra Crispy Beer-Battered Fish and Chips (if you want a full pub night lineup):
https://www.micheldumas.com/en/ultra-crispy-beer-battered-fish-and-chips-complete-recipe-chef-tips/
Parisian Potatoes for a bistro-style side:
https://www.micheldumas.com/en/parisian-potatoes-recipe/
Pommes Parisiennes with Bacon (extra indulgent):
https://www.micheldumas.com/en/pommes-parisiennes-with-bacon/
Easy Creamy Tomato Pasta (for a comfort-food table):
https://www.micheldumas.com/en/easy-creamy-tomato-pasta/
Lemon Garlic Creamy Pasta (bright and fast):
https://www.micheldumas.com/en/lemon-garlic-creamy-pasta/
Ultra Rich Chocolate Mousse for dessert:
https://www.micheldumas.com/en/ultra-rich-chocolate-mousse-decadent-recipe/
Canadian BeaverTails (fun dessert night):
https://www.micheldumas.com/en/canadian-beaver-tails/

Blue Cheese Stuffed Burger (Juicy, Melty Center) + Quick Homemade Burger Sauce

I originally shared this blue cheese burger in a YouTube video, and it’s still one of my favorite “weekend camera-man burgers.” Since filming, I’ve made a few small changes so the recipe is more reliable at home: a clearer cheese ratio (so it doesn’t blow out), a short chill (so the patties hold), and a sauce that’s easier to balance with a rich blue cheese center.

Print The Recipe Pin The Recipe

Prep Time 15

Cooking Time 15

Category Main Course

Cuisine American

Portions 2 Portions

Calories 450 kcal

Ingredients

Patties

10.5 oz lean ground beef
2.5 –3 oz blue cheese cut into chunks
3/4 tsp kosher salt
1/2 tsp black pepper
1 tsp neutral oil for cooking

Sauce

1 egg yolk
1 tsp Dijon mustard
2 tsp white vinegar or lemon juice
1/2 cup neutral oil
1/4 tsp salt plus to taste
Black pepper to taste

Build

2 burger buns
Tomato slices
Red onion slices
Lettuce/spring mix

Instructions

Prep cheese: Cut into chunks; keep cold.
Form patties: Split beef into 4 thin disks. Add half the cheese to the center of two disks, leaving a border. Top with remaining disks and seal edges tightly.
Chill: Refrigerate stuffed patties 10 minutes.
Season: Salt and pepper both sides right before cooking.
Make sauce: Whisk yolk + Dijon + vinegar; drizzle in oil while whisking until thick. Season.
Cook: Pan-cook over medium heat 4–5 minutes per side until browned and hot through (target 155–160°F if using a thermometer).
Toast buns: Toast cut-side down 30–60 seconds.
Assemble: Bun + sauce + patty + tomato + onion + lettuce + top bun. Serve immediately.

Video

Notes