...or deer, or any other ground red game meat. (heck, it would probably work with some nasty ' ol cow too)

Add 2 tbs. Montreal Steak seasoning per pound to ground meat and work in well with hands.

Tightly and neatly form 2-1/4lb. patties approximately 1/2" thick

Dimple each patty in the center with your thumb

Spoon 1-2 tbs of good, crumbled blue cheese into the dimple on one of the patties

cap with the other patty, dimpled side down

Carefully work the edges of the patty together until completely and perfectly sealed. Your patty should look like a perfect cross section of a cyllinder (This is worth taking the time to do right)

Again, gently dimple the center of each side of the patty.

All this dimpling compresses the collagen in the meat and keeps it from balling up as it cooks.

If you like blue cheese, this is the filet mignon of burgers!