Directions

1. Open the Bravo door. Place the Grill/Griddle, Grill side-up onto the Mesh Rack and place into position 3. Press ON/OFF to turn on the Bravo. press PRESET then turn START/PAUSE dial to select one of the Presets: • Preset 50 Rare 120 ̊F • Preset 51 Medium Rare 130 ̊F • Preset 52 Medium 135 ̊F • Preset 53 Medium Well 145 ̊F • Preset 54 Well 165 ̊F

2. Press START/PAUSE to begin preheating 450 ̊F.

3. In a small bowl, mix the blue cheese, green onions, parsley, and 1t mustard. In another bowl, mix the breadcrumbs, ketchup, seasonings, and the remaining mustard. Add the ground beef to the breadcrumb mixture. Mix lightly but thoroughly.

4. Shape the ground beef mixture into 8 - 4 oz. patties. Spoon the cheese mixture onto the center of 4 of the patties and then place the other four patties on top. Pressing the edges together firmly to seal completely.

5. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and beep once. Open the Bravo door and pull out the Grill and Mesh Rack halfway out and spray with nonstick cooking spray. Insert the Probe into the middle of one of the burgers. Place burgers on the Grill. Slide the Grill and Mesh Rack back into Bravo. Close the Bravo door to begin cooking 450 ̊F to Internal Probe selected: • Preset 14 Rare 110 ̊F • Preset 15 Medium Rare 115 ̊F • Preset 16 Medium 120 ̊ • Preset 53 Medium Well 130 ̊F • Preset 54 Well 155 ̊F

6. The Bravo will double beep times for carryover temperature. • Preset 50 Rare 120 ̊F • Preset 51 Medium Rare 130 ̊F • Preset 52 Medium 135 ̊F • Preset 53 Medium Well 145 ̊F • Preset 54 Well 165 ̊F

7. Open the Bravo door and remove the Grill and Mesh Rack, leaving the Probe in to monitor carryover cooking. When the target temperature is reached, the Bravo will beep 3 times and display “End”.

8. Remove burgers with a spatula. Place burgers on buns and serve with lettuce and tomatoes slices.