Blue Cheese-Stuffed Pork Burgers Recipe

Your family will enjoy these all-star, kicked-up blue cheese-stuffed pork burgers.
  • Ready in: 25 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 6

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  • 1½ lbs. ground pork
  • 1 packet Sriracha Ranch Dip Mix
  • 5 oz. blue cheese crumbles, divided
  • 1 medium red onion, sliced
  • 1 Tbsp. olive oil
  • 1 cup fresh spinach
  • 6 whole wheat hamburger buns

cooking methods

  • Stovetop
  • Grill


Serve it tonight: Combine first 2 ingredients. Form into 12 patties. Place 1 Tbsp. blue cheese in the center of 6 patties. Top each with another patty and pinch edges to seal in cheese. Pan fry or grill over medium heat until internal temperature reaches at least 160°. Salt and pepper to taste.

Meanwhile, add onions and oil to a large skillet. Sautè onions over medium heat for 1-2 minutes. Layer onion, burger, spinach and remaining blue cheese on buns.

Freeze it for later: Assembly patties as directed above. Place between sheets of waxed paper and place in gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

Tip: Substitute ground turkey, if desired.

Serve with fresh vegetable sticks.

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Rated 5 out of 5 by from Easy and delicious! Super yummy! My husband loved them and I thought the were delicious as well!
Date published: 2015-11-14
Rated 3 out of 5 by from good It was good but it could have been better. I will double the amount of meat and make the dip and use it on the bun instead of in the meat. I couldnt taste it at all.
Date published: 2015-10-14
Rated 4 out of 5 by from A healthy burger! My husband made this burger the other night because he was looking for something healthier after being told he needed to take red-meat out of his diet. He was feeling bummed about not being able to eat burgers anymore until he tried this recipe. He gave it thumbs up!
Date published: 2015-09-03
Rated 4 out of 5 by from A+ My husband gave them an A+ as he was getting his second helping!
Date published: 2015-09-03
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