Inside-Out Roquefort Cheeseburgers

"Although cooking hamburgers to at least 160°—or medium—prevents food-borne illnesses, it robs the meat of its juiciness. That's why I tuck a disk of roquefort butter into the center of each burger. The butter melts as the burger grills, basting it from within. Another key to a really great burger is to handle the meat as little as possible," says Steven Raichlen. All-Time Favorite Burgers

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