Buns are an option, but we think these savory blue cheese burgers are delicious without them served over summer-ripe tomatoes and topped with avocado.
TIP: Choosing quality meat is important to a great tasting burger. If you cannot find ground chuck, ask the butcher to grind it for you and make sure it is no more lean than 85% -- 80% is ideal.
**The USDA recommends 160 degrees for all ground meat. We prefer our burgers cooked medium rather than well done, but we feel more confident in the meat we purchase from local butchers. Another option to reduce risk is to purchase whole muscle meat, cut it into 1 inch cubes, add small cubes of butter if it's lean, then place in the freezer for about 30 minutes until it is slightly hardened on the edges, yet still pliable. Pulse in a food processor until it resembles ground meat, 10-15 pulses.