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Apr 01, 2019 2:48pm

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

Red, White, and Blue Burgers

Though perfect for your Memorial Day or Fourth of July fête, this burger is tasty all year ‘round – and colorful, too! The red refers to the roasted red peppers and sundried tomatoes mixed into the meat; the white to the homemade garlic mayonnaise on top; and the blue to the surprise center of creamy blue cheese. Note: I originally developed this recipe for a promotional shoot for a slick new Hamilton Beach gas grill.

Thank you to Stephen Kennedy for the use of his photos.

Yield: About 8 large (6-ounce) burgers

Prep Talk: Make the Roasted Garlic Mayonnaise first, so it’s ready for mixing into the burgers.


  • 2 pounds ground beef (I’m partial to Three Spring Farms’ grassfed beef!)
  • 3/4 pound (12 ounces) ground pork
  • Scant 3/4 cup chopped roasted red peppers
  • 1/2 cup chopped yellow onion
  • 1/3 cup ground sundried tomatoes (Note: grind to a paste using a food processor)
  • 1/4 cup Roasted Garlic Mayonnaise (see below, or substitute regular mayo)
  • 1/3 cup heavy cream
  • 1 large egg
  • 1/3 cup Italian-style dried breadcrumbs
  • About 1/4 ounce fresh thyme leaves, or to taste
  • Salt and freshly ground black pepper to taste
  • About 3 ounces triple-cream (soft) blue cheese
  • Additional roasted red peppers and Roasted Garlic Mayonnaise, for garnish


1 | Blend the first six ingredients (through the mayonnaise) using a spoon or your hands. Mix just until the veggies and mayonnaise are evenly distributed.

2 | Whisk together the heavy cream and egg in a small bowl; then stir in the breadcrumbs to soften them.

3 | Add the breadcrumb mixture to the meat, along with the thyme leaves, salt, and ground pepper to taste. (To test your seasoning: grill a small portion of the meat, sample, and adjust the herbs and spices as needed.)

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