1/2 cup bread crumbs
2 tablespoons whole milk
2 pounds lean ground beef
1 egg, beaten
1/2 teaspoon ground black pepper
1/2 teaspoon minced fresh thyme leaves
1 teaspoon minced garlic
1/8 teaspoon cayenne pepper
3/4 cup crumbled Fourme d’Ambert (or Roquefort) cheese
1/2 teaspoon kosher salt
8 hamburger rolls
3 tablespoons butter, melted
4 large leaves romaine or green leaf lettuce
1 large ripe tomato, sliced
1 red onion, sliced
1. Combine the bread crumbs and milk in a small bowl and allow the crumbs to moisten. Add the ground meat, egg, pepper, thyme, garlic, and cayenne and mix slightly to combine. Do not overmix the meat.
2. Divide meat mixture into 16 equal portions, shaping each into a 3 1/2” patty. Spoon 1 tablespoon Fourme d’Ambert in the center of each of 8 patties; top each with 1 remaining patty, pressing down and pinching the edges to seal. Chill for 1 hour.
3. Preheat the grill to medium-high heat and rub with oil. Sprinkle with kosher salt.
4. Season the patties with kosher salt and place patties on the grill rack. Grill 4 minutes on each side or until desired degree of doneness; do not press down on the burger or you will lose all the juiciness. Remove from heat and rest for 3 to 4 minutes; keep warm.
5. Brush the cut sides of the rolls with the melted butter; place cut sides down on grill rack, and grill 30 seconds or until toasted. Serve patties on toasted rolls with desired toppings.
Pairs well with a Pinot Noir.