INGREDIENTS
1/4 lb (125 g) cold, creamy blue cheese
1 egg, beaten
1/2 cup (125 mL) barbecue sauce, divided
1 tsp (5 mL) dried thyme leaves
1/2 tsp (2 mL) each salt and ground pepper
1/3 cup (75 mL) butter, melted
2 lb (1 kg) ground sirloin

PREPARATION
1 Divide the cheese into 6 equal portions; roll into balls and flatten slightly to make disks. Chill.
2 Whisk the egg with 2 tbsp (30 mL) of the barbecue sauce, thyme, salt and pepper. Whisk in the butter until completely combined.  Crumble the meat into egg mixture and gently blend until just combined. Divide the meat mixture into 6 portions.
3 Gently pat half of each portion of meat into a greased, 1 cup (250 mL) dry measure. Add a disk of cheese and the remaining portion of meat. Press the meat mixture so that the cheese is surrounded by meat and the cup is filled to about 3/4-full (to make a very thick patty). Turn patties out of the cup and chill for 15 minutes.
4 Preheat the oven to 375°F (190°C). Set a large, ovenproof skillet over medium high heat. Oil lightly and add the patties. Sear the patties for 1 to 2 minutes. Turn and transfer pan to the oven. Roast, turning once and basting with remaining barbecue sauce, for 15 to 17 minutes or until an instant-read thermometer inserted into the meaty portion of each registers 180°F (90°C). Rest for 5 minutes before serving.

Makes 6 patties.

Grilling Instructions
Preheat the grill to medium-high heat. Line the grate with a piece of perforated grill-foil. Grill the patties for 6 minutes. Turn and reduce heat to medium. Grill, covered and turning once and basting with remaining sauce, for 12 minutes or until an instant-read thermometer inserted into the centre of each patty registers 180°F (90 °C).