1/3cupcrumbled blue cheese + 1 tablespoon for garnish
1/2teaspoonsea salt & pepper
1largetomato or 2 small-medium -- sliced 1/4" thick
1avocado , sliced 1/4" thick
In a mixing bowl, break ground meat apart and line the bottom of the bowl so it is loose and spread out. Sprinkle 1/3 cup of crumbled blue cheese over the meat and gently mix into the meat with a fork or with your fingertips. Separate the mixture and form into approx 1/3 lb patties and place on a platter. Sprinkle with paprika, salt, and pepper on both sides. Make a small indentation in the center of the patty with your thumb about 1/4" deep -- this will help the patty keep its shape when grilled.
Grill burgers over high heat or directly over hot coals until seared well and the meat releases easily from the grill, about 4-5 minutes on each side and cooked through. If using a meat thermometer, the inside temperature should be 125° for rare, 140° for medium, 155-160 for well done. When done, let rest on a platter tented with foil for 5 minutes.
While the burgers are resting, arrange the sliced tomatoes on plates for each burger. Sprinkle salt and pepper over tomatoes. Place burgers directly on tomatoes and top with 2-3 slices of avocado and a few crumbles of blue cheese.
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.