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.

Finished Burgers, Nothing Fancy But Very Tasty
Finished Burgers, Nothing Fancy But Very Tasty Photo by Stephen Kennedy


  • 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
Grill to Desired Doneness
Grill to Desired Doneness Photo by Stephen Kennedy


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.

And Don’t Forget the Dollop of Garlic Mayo
And Don’t Forget the Dollop of Garlic Mayo Photo by Stephen Kennedy

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.)

4 | For each patty, shape about 6 ounces meat mixture around 1/3 ounce (scant tablespoon) triple-cream blue cheese; then grill the burgers to the desired degree of doneness.

5 | Top each burger with more roasted red peppers and a dollop of Roasted Garlic Mayonnaise, as desired.