Panfried Burgers Stuffed with Bleu Cheese

(Courtesy of Woman's World)

Ingredients:
1 1/2 lbs. ground beef chuck
1/2 tsp. garlic powder
1/2 tsp. freshly ground pepper
4 oz. very cold bleu cheese
1 Tbsp. olive oil
1/2 tsp. kosher salt
Garlic croutes (see recipe below)
Sliced red onion, tomatoes, bleu cheese, ketchup and mustard (optional)

Directions:
Using a fork, mix chuck, garlic powder and 1/2 tsp. pepper, keeping mixture crumbly rather than compressed.  With a light hand, form 8 loosely packed patties, then gently flatten each patty to about 1/2 inch thickness and about 3 inches in diameter.

Divide cold bleu cheese among 4 patties.  Top with remaining patties; press down with your palm until each double patty is about 1 inch thick.  Press edges together gently to seal in cheese.  Refrigerate 15 minutes.

Heat cast-iron frying pan over medium-high heat until very hot, 2-3 minutes.  Reduce heat to medium.  Brush burger tops with some of the oil; season with 1/4 tsp. salt.  Place burgers, oiled side down, in pan; cook 3 minutes.  Brush burger tops with remaining oil; season with remaining 1/4 tsp. salt.  Turn; cook 4-5 minutes for medium-rare.  Arrange burgers on croutes.  If desired, serve with onion, tomato, bleu cheese, ketchup and mustard.

Garlic croutes: preheat oven to 350 degrees.  Brush 8 (1/2 inch thick) coarse country bread slices on both sides with 8 tsp. extra-virgin olive oil; season with 1/2 tsp. salt and 1/4 tsp. pepper.  Place on baking sheet.  Bake until golden, 10 minutes.  Rub top of each slice with cut side of garlic clove, using 2 cloves (halved crosswise).