Ingredients

2 lbs lean ground round or sirloin, 10% fat or less

4 Tbs olive oil

Sea salt & freshly ground black pepper to taste

1 tsp Herbs de Provence

Sea salt & freshly ground black pepper, to taste

4 ounces artisan blue cheese, such as Maytag or Point Reyes

1 large zucchini, sliced lengthwise into four slices

1 large red bell pepper, quartered vertically, stem, seeds & membrane removed

1 large green bell pepper  “   “        “      “       “ “     “  “        “           “    “      “

1 large sweet onion, any color, sliced into ½” slices

2 Japanese eggplant, halved lengthwise

2 T olive oil

2 T Balsamic vinegar

Sea salt & freshly ground black pepper to taste

Directions

Prepare a barbecue or grill pan (medium heat)

Mix the ground meat with the oil, herbs, salt & pepper in a mixing bowl.  Divide meat into four eight ounce portions. Roll the blue cheese into one ounce flat discs.  Form meat into patties around the blue cheese. Each meat patty should measure about 5” in diameter and 1” thick.

Meanwhile, in a large bowl, toss the vegetables with the olive oil & Balsamic vinegar, salt & pepper.Grill vegetables until lightly charred, 2-3 minutes on each side.  Set aside.

Grill the burgers to desired doneness (4 minutes on each side for medium)

Divide the vegetables among four warm plates and serve with one of the stuffed burger steaks.

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