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Mouthwatering and savory Stuffed Blue Cheese Burgers will take your burger game to the next level. These volcano burgers are made with flavorful lean ground beef and are just oozing with cheese. No need to wait for grilling season because they cook up perfectly in the broiler or air fryer!
Blue Cheese Volcano Burgers
Not spicy like hot lava, but exploding with gooey blue cheese, I’ve been calling these “volcano burgers” for years. I have come to learn that Volcano Burgers is actually a burger restaurant in Loa Alamitos, CA. But with oozing center and burst of flavor, I’m not changing the name any time soon!
These burgers are made with lean ground beef and flavored with my homemade Worcestershire Ketchup for a serious burst of umami goodness. Then they are packed full of blue cheese and cooked in the oven or air fryer (I’ll give you tips for grilling, too) until they are molten. Top them with more of the savory ketchup, and it gives an amazing, intense steakhouse flavor in one awesome patty.
Why this Recipe Works
- Loaded with cheese. These blue cheese burgers are seriously bursting with cheese.
- Lean but moist. You can use lean ground beef which makes them less greasy and stay together better with all that cheese. The key to keeping them juicy is adding sauteed shallots or red onion and the ketchup to make them extra flavorful and moist. If you really want to learn all about lean but moist burgers, check out my recipe for Air Fryer Hamburgers which details all the secrets.
- Broiler or air fryer. No need to worry about lighting the grill because these burgers are actually best when cooked in the broiler or air fryer right in your kitchen.
What is Blue Cheese?
Blue cheese is a class of semi-soft cheeses that you can usually find in a wheel, wedge, block, or as crumbles. It can be made from cow, sheep, or goat’s milk, and may be known by varieties such as Camembert, Roquefort, or Stilton.
These cheeses vary in texture from dry and crumbly to moist to creamy. But the most recognizable characteristic of blue cheese is the bluish spots or veins running through it. These are made by culturing them with Penicillium. This culturing process gives the cheese its characteristic sharp flavor and strong odor. According to The Flavor Bible, it pairs well with apple and pears, walnuts, honey, and, as in this recipe, beef.
Is Blue Cheese Gluten Free?
Eating blue cheese on a gluten free diet is a topic that has caused controversy for many years. The mold spores used for culturing the cheese were often grown on wheat or rye bread. That is not a common practice anymore, but extensive testing has shown that even bacteria grown on a gluten-containing medium produce cheese with non-detectable levels of gluten.
That being said, it is always recommended to check the labels of any blue cheese you buy to ensure that is does not say that it contains gluten. Beware if you buy cheese from a market or small producer unless you are very clear on their sources and process for making their cheese. And always speak to your doctor first, as recommendations may change based on your level of sensitivity.
Here’s some information about what you’ll need to make these blue cheese burgers plus details and tips for making them. Scroll down the recipe card for the exact quantities.
- Olive oil.
- Shallot. A small one, minced, or about 1/4 cup of minced red onion.
- Kosher salt and pepper.
- Ground beef. I like to use 90% lean, but you can use what you prefer.
- Worcestershire ketchup. I like to make my own with tomato paste, Worcestershire sauce, salt, dried thyme, ground pepper, and dry mustard because it’s thicker and more flavorful. But you can just use ketchup or tomato paste and Worcestershire sauce.
- Crumbled blue cheese. Use your favorite.
- Buns, lettuce, tomato, and any other toppings. Keep reading for more ideas.
How to Make Blue Cheese Burgers
Only a few simple steps and you can be sinking your teeth into these juicy stuffed burgers in no time.
Preparations. Stir together the ingredients for the Worcestershire Ketchup and set aside. Preheat your broiler. Or preheat your air fryer to 350°F.
Make the meat mixture. Heat a small skillet over a medium flame, and add the olive oil, shallot, salt, and pepper. Saute for several minutes until the shallot is soft and begins to get golden in color. Add it to a large bowl with the ground beef and Worcestershire ketchup. Mix gently until well-combined, but do not over mix.
Stuff the burgers. Divide the meat into four equal balls. Flatten one ball in your hand into a circle about 4 inches in diameter. You want it as thin as possible withouth falling apart. Place blue cheese in the center. Wrap the meat around the cheese and press to seal and shape into a patty. Put the patty onto your broiler pan or into your air fryer basket. Repeat with the remaining burger patties.
Cook your burgers. Cook your burgers to the desired doneness. The times given here will give you a Medium burger that is slightly pink in the middle and has an internal temperature of about 145-155°F. These can be cooked a few minutes longer to the recommend safe temperature of 160-165°F for Well-Done burgers because they still stay gooey and moist. But you can adjust the cooking time down if you want a Rare burger that’s 120-125°F.
- Broil: Place the boiler pan under the broiler, ad broil for 8-10 minutes, without flipping.
- Air Fryer: Cook in the air fryer at 350°F for 8-10 minutes, without flipping.
Serve with your favorite toppings. I like to serve my blue cheese burgers on my favorite Gluten Free Hamburger Buns with lettuce, tomato, and more of that Worcestershire Ketchup.
Best Burger Toppings
- More veggies. Try raw or caramelized onions, pickles, or even the peppery bite of arugula.
- Bacon. Cooked bacon or even bacon jam would add an amazing salty, smoky flavor.
- More cheese. Add extra blue cheese on top, try some melty cheddar or Monterey Jack, or give it a grizzle of Greek Yogurt Blue Cheese Dressing.
- Something creamy. A flavored aioli, Big Mac Sauce, or some Avocado Crema is a rich addition.
Tips for Success
Don’t Overwork the Meat. This will make your burgers dry and even more likely to fall apart. You want the ingredients to be just mixed together.
Seal Well. While some oozing burgers are expected, you do want to try to seal them as well as possible.
Making them on the Grill. I recommend stuffing the burgers with about half the cheese and grilling for 4-5 minutes per side, melting the remaining blue cheese on top after you flip them.
Try a Variation. Mix up the flavors a bit by trying the with Balsamic Ketchup or Buffalo Ketchup.
Make Ahead. You can form the patties ahead of time and keep them covered in the refrigerator for a few hours or overnight.
Storing Extras. If you have leftovers or want to make extra, keep them refrigerated in a sealed container for up to 3 or 4 days. You can reheat them in 30-second to 1-minute intervals in the microwave until hot.
You can’t go wrong with basic Air Fryer French Fries or just a package of frozen fries popped in the oven and a simple salad or frozen veggies. But you can also upgrade your sides just as you up-leveled your burger.
- Air Fryer Truffle Fries or Herbes de Provence Sweet Potato Fries add even more gourmet flavor.
- Everyone loves tater tots, but Cauliflower Tots and Potato Zucchini Tots up your veggie game.
- If you have the air fryer going, try Air Fryer Cauliflower or Air Fryer Carrots.
- Summer calls for corn like Air Fryer Corn on the Cob or Sauteed Summer Vegetables.
- Some classic salads are perfect, like Coleslaw or even Bacon Blue Cheese Potato Salad.
More Burger Recipes
Stuffed Blue Cheese Burgers
- 1 teaspoon olive oil
- 1 small shallot, minced or 1/4 cup minced red onion
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 1/4 lb lean ground beef
- 1/4 cup Worcestershire Ketchup (see below) or 3 Tablespoons tomato paste or ketchup plus 1 Tablespoon Worcestershire sauice
- 1 cup crumbled blue cheese (about 4 oz.)
- Buns, lettuce, tomato, additional Worcestershire Ketchup for serving
For the Worcestershire Ketchup:
- 6 oz. tomato paste
- 1/2 cup Worcestershire Sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dry mustard
- 1/8 teaspoon black pepper
- If you have combined oven/broiler, preheat oven to 450°F. If your broiler is separate, preheat your broiler. Or preheat your air fryer to 350°F. Prepare the Worcestershire Ketchup as directed below.
- Heat a small pan over medium heat. Add olive oil, shallot, salt and pepper. Cook for several minutes, until shallot is soft and begins to get golden in color. Set aside.
- Place the beef into a large bowl, and add the cooked shallots and Worcestershire Ketchup. Mix gently until well-combined, but do not over mix.
- Divide the meat into four equal balls.
- Flatten on ball in your hand to a patty abour 4 inches in diameter, and place 1/4 cup blue cheese in the center. Wrap the meat around the cheese and press to seal and shape into a patty. Place patty onto your broiler pan or in your air fryer basket.
- Repeat with the remaining three portions of meat and cheese.
- Broil: If you have the boiler/oven combo, switch the oven from 450°F to Broil. Place the boiler pan under the broiler, and broil for 8-10 minutes, without flipping, until cooked as desired.
- Air Fry: Cook in the air fryer at 350°F for 8-10 minutes, without flipping, until cooked as desired.
- Serve on buns, with lettuce, tomato, and additional Worcestershire Ketchup, as desired.
For the Worcestershire Ketchup:
- Add all ingredients in a bowl and stir to combine.
I could so eat one of these right now!
I kinda wish I had one, too 🙂
One for her and one for me. This sounds delish. Thanks for sharing at the Burger Bash. Pinning this one too.
Thanks for pinning! Sorry, this comment went to my spam, too 🙁
They look delicious! and I found funny you said you had to bribe your guys not to eat the last burger for your pic, which by the way are super cool!!!!
I have to let everybody know Pics first, food later…LOL…but sometimes they just wont wait and I have to save My Portion for pics…ow well…Thank You for sharing your recipe, I came over to visit you from the Burger Bash at the Contessa’s
Thanks for stopping by. I am sure once my two boys are older, hoarding food for photos will be even harder 🙂
WOAH! Looks amazing! We would love it if you would link up at our new linky party: Two Girls and a Party Hosted by:
Dana @ This Silly Girl’s Life
Parrish @ Life with the Crust Cut Off
We hope to see you there!
Thank you, and thanks for stopping by!
Hi there. The current Food on Friday on Carole’s Chatter is about burgers. I do hope you link this lovely one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.
While I’m normally one for oozy chocolate, I wouldn’t turn oozy cheese down either! These burgers look fantastic.
Stopping by from Thursday’s Treasures
Yes, I am pretty much equal opportunity ooziness 🙂 Thanks for stopping by!
This is my kind of vday meal! Looks amazing with that cheese bursting out!
Thanks so much Katherine!
I’m SO drooling right now…
Isn’t it funny how that is one of the greatest compliments you can get as a blogger 🙂 Thanks Dorothy!
ooozing with cheese!!! This looks so mouthwatering. My husband and I would eat a burger over a piece of chocolate any day! Yum
I do love me some chocolaty goodness, but there are definitely times that call for a good burger!
ahh!: “heat a small MAN over medium heat” ouch!
😉 Love the blog! Thanks
Thank you 🙂
oops! I’ll fix that!
I shared this recipe with everyone I knew just because I loved instruction #2 being on the day before Valentine’s … they all got a kick out of heating a small man over medium heat. The recipe BTW is delicious!
Haha, yes, someone else told me about that. Oops! But if it got you to share the recipe, I’ll take it 😉