A couple of my all-time favorite recipes involves using burger as a stuffing.  I love stuffed green or red bell peppers and stuffed grape leaves, a Mediterranean staple. Both are very tasty.

But one thing I hadn’t thought about was stuffing burgers. That was until a couple of months ago, when I discovered some great stuffed burger recipes, including the Jucy Lucy that originated in the Twin Cities. Ever since then, I’ve been contemplating which recipe to use.

Well, I just came across another one that’s helped me make up my mind.

The recipe for Blue Cheese Stuffed Burgers, which was included in a Chicago Tribune story that came via McClatchy Tribune News Service, was adapted from cookbook author Sam Zien’s “Just Grill This!”(Wiley, $19.95).

Zien said he loves putting things inside (burgers) because certain things inside definitely helps keep them moist. Among his other recommendations for a juicy burger are using ground beef that has a mix of 20 percent fat and 80 percent lean.

Blue Cheese Stuffed Burgers
1½ pounds ground beef
1 teaspoon seasoning salt
2 ounces blue cheese crumbles
2 tablespoons butter, softened
Olive oil
Freshly ground pepper
4 to 6 pretzel rolls or other buns, toasted
Mix beef and seasoning salt in a bowl. Form into 4 burgers. Combine blue cheese and butter in a small bowl; mix well. Make an indentation in middle of each burger with your thumb; fill with some blue cheese mix. Fold burger around the mix; seal well.
Lightly oil each patty; season with pepper. Heat grill to medium-high. Cook burgers, 3 to 4 minutes per side for medium-rare. Serve on toasted buns.
Yield: Serves 4.
Approximate nutritional analysis per serving: 479 calories, 48 percent of calories from fat, 25 grams fat (12 grams saturated), 130 milligrams cholesterol, 22 grams carbs, 39 grams protein, 828 milligrams sodium, 1 gram fiber.