These moist, flavorful backyard burgers are as sophisticated as they are tasty, thanks to the inclusion of blue cheese and dry sherry. To do these burgers justice, buy buns from a bakery, not the kind packaged in plastic!
For 8 burgers:
2 pounds lean ground beef (preferably with no more than 7 percent fat)
1 cup minced onion
2 cloves garlic, peeled and minced
2 small-to-medium eggs
1/2 cup fine dried breadcrumbs
2 tablespoons cooking Sherry
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 ounces blue cheese, crumbled (about 1 cup)
8 large hamburger buns
Whatever additions you like—tomatoes, onions, pickles, lettuce, etc.
Thoroughly mix the beef, onion, garlic, eggs, breadcrumbs, salt and pepper, blue cheese and dry Sherry with your hands. Shape the mixture into eight 1/2-inch-thick patties, place them on a large plate or baking sheet and cover them with waxed paper until ready to grill.
Oil the grill grate and fire up the grill. Grill the burgers, covered, for three-to-four minutes. Turn them, cover again and continue to cook until an instant-read thermometer inserted into the middle of a burger registers 130°F for medium rare or 145°F for medium and 160°F for well done. This will take about four to eight minutes, depending on well done you want them.
When the burgers are nearly done, slice the buns in half and place them cut side down on the grill until browned and heated through, about one-to-two minutes.
Place each burger into a toasted bun, pile on the fixings and enjoy!