George uses our heavy Calphalon skillet and heats it on medium high heat (7 on our cooktop) while he forms the burgers. Fry two pieces of bacon in the pan to season it. Take the bacon out, drain out the excess grease.
Using 1 tablespoon of blue cheese, form a ball around the cheese using about 1/4 pound of ground beef. Season the outside of the ball with Paul Prudhomme’s “Meat Magic”. Put the ball of meat into the hot pan and cook for 90 seconds. Squish the patty down to about 1/2 inch (using a spatula) and cook it for another minute. Flip the hamburger patty and cook for two more minutes.