| 1 1/3 pounds | Ground sirloin |
| 1 tablespoon | Worcestershire |
| | A handful chopped flat leaf parsley |
| 1 | Shallot or boiling onion, minced |
| 1/2 pound | Crumbled blue cheese |
| | Extra-virgin olive oil, for drizzling |
| | Steak seasoning, or, coarse salt and black pepper |
| 4 | Crusty rolls, split |
| | Toppings: |
| | Romaine lettuce leaves |
| | Vine ripe tomato slices |
| | Blue cheese dressing (homemade or store bought) |
Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.
You can substitute any cheese for the blue cheese.