Blue Cheese Burger Kabobs

Now I like blue cheese as much as the next guy. I feel a little blue cheese goes a long way. But Randy loves loves loves blue cheese. Not only does he drown his salad in the blue-cheesiest dressing he can find, he then tops it with blue cheese crumbles.
So, when I saw this recipe, I knew I had to make it for Randy. Kabobs are fun and they are pretty easy to do and usually you can do them ahead. The only problem with these is that they are basically meat balls and I don't think that you can form them tight enough to keep them together, or in other words, keep them from falling off the skewer. About half of mine fell off so I just left them on the gril and they cooked just fine. Sure ruined the presentation though! Next time I will either make them as patties, or use a tray of some type to keep them on.
Bon appetite and stay well until next time!

Blue Cheese Burger Kabobs
4 servings

2 cloves garlic, minced
2 tablespoons dry red wine or beef broth
1 tablespoon worcestershire sauce
1 cup coarsely chopped parsley (half of a small bunch)
1 lb ground sirloin or 85% lean ground beef
2 oz coarsely crumbled blue cheese
1 small red onion, cut in 12 wedges
12 large cremini mushrooms
2 tablespoons olive oil
4 hamburger buns, split
2 cups arugula
blue cheese wedges (optional)

1. In large bowl combine garlic, wine, worchestershire, parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add meat; mix well. Gently stir in crumbled blue cheese until just combined. Form meat into 12 meatballs. Cover and chill at least 1 hour.
2. On four 12-inch presoaked skewers, thread meatballs, red onion, and mushrooms. Brush onion and mushrooms lightly with olive oid and sprinkle with salt and pepper.
3. For charcoal grill, place kabobs on greased grill rack directly over medium coals. Grill, uncovered 14 to 16 minutes or until meat is no longer pink. (160 degrees), carfully turning once halfway through grilling. Add hamburger buns and grill the last 1 to 2 minutes until toasted. For a gas grill, preheat grill; reduce heat to medium. Cover and grill as above.
4. Serve kabobs with buns, arugula and blue cheese wedges.
Calories: 571