Beef And Gorgonzola Burgers Food

PORK, SAGE AND ONION BURGERS, AND BEEF AND GORGONZOLA BURGERS RECIPE

Steps:

• Combine all the ingredients for either the pork or the beef burgers and season well. Form into 4 burgers with dampened hands. Cook on the barbecue for around 10 minutes a side or brown on a griddle pan then transfer to a baking sheet and bake in a hot oven (200 C, 180 C fan, 400 F, gas 6) for 15 minutes.

BEEF BURGERS WITH BACON JAM & GORGONZOLA

Steps:

• To make the jam, fry the bacon and onions together until they start sticking to the bottom of the pot and start caramelising slightly. Add the garlic and bay leaf and fry for another minute.
• Add the smoked paprika, salt and balsamic vinegar and stir to combine.
• Add the sugar, apple juice and water.
• Stir until the sugar has dissolved and allow to simmer on high heat for 5 minutes.
• Turn the heat down and let the jam simmer for 45 minutes to an hour, uncovered, until the liquid has reduced and thickened slightly. (The liquid that remains in the post should be able to cover a spoon easily but not be too syrupy or thick)
• With a hand blender (or in a food processor), blend the jam until there are no big chunks of onion/bacon left.
• Carefully transfer the jam into a sterilised jam jar and allow to cool before placing in the fridge. (Best eaten at room temperature)
• To make the burgers, fry the onion and garlic in a little olive oil until soft and translucent. Then combine all the ingredients for the patties and mix well.
• Form 4 patties and fry in a large, cast-iron frying pan/skillet for 3-4 minutes per side until the patties are cooked to your liking.
• Serve the cooked patties on the fresh breadrolls with bacon jam, lettuce, red onion and crumbled Gorgonzola cheese.

GORGONZOLA BURGERS

Steps:

• Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour.
• Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness.
• Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.
• In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes.
• Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.
• Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes.

JALAPENO BURGERS WITH GORGONZOLA

Steps:

• In a small skillet, heat oil and butter over medium heat. Add onion, salt and sugar; cook and stir until onion is softened, 3-4 minutes. Reduce heat to medium-low; cook until deep golden brown, stirring occasionally, 4-6 minutes., In a large bowl, mix jelly, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in. thick patties., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with caramelized onion, cheese and, if desired, sliced jalapeno.

GORGONZOLA AND BACON STUFFED BURGERS

Steps:

• Dice bacon and fry until crisp. Drain.
• Crumble Gorgonzola cheese and set aside.
• Divide ground beef into eight thin patties.
• Top four of the patties with the bacon and Gorgonzola, dividing it evenly.
• Top with the four remaining patties, close and seal the burgers.
• Sprinkle with salt and freshly ground pepper.
• Cook over a hot fire for 2-3 minutes per side.

GORGONZOLA-STUFFED BURGERS

Steps:

• In a bowl, combine the cream cheese and gorgonzola cheese together.
• Shape beef in 8 (4-inch) patties. Try not to 'over work' the patties.
• Spoon the cheese mixture evenly into the center of 4 of the patties. Top with the remaining 4 patties. Press edges together to seal in the cheese. Cover patties and chill in the refrigerator for at least 30 minutes.
• When patties are done chilling, preheat grill to about 350 to 400 degrees (medium to medium-high heat).
• Place mushroom on half the sheet of foil. Drizzle with 2 Tbsp melted butter and sprinkle with ¼ tsp salt and pepper to taste. Fold over foil to form a pouch and tightly seal edges.
• Season patties with garlic salt and pepper. Grill patties on preheated grill, covered for about 5-6 minutes per side. At the same time, grill mushrooms in foil packet for 10 minutes, turning once.
• Serve patties on toasted buns with mayonaise and dijon mustard along with the mushrooms.

GORGONZOLA AND SAGE SIRLOIN BURGERS

Steps:

• Heat a large nonstick skillet over med-high to high heat.
• In a bowl, combine the beef, wine, Worcestershire sauce, shallot, garlic, sage, and steak seasoning; form mixture into 2 BIG patties, 1 to 1 ½ inches thick.
• Drizzle burgers with olive oil and place on hot skillet.
• Cook 5-6 minutes, then flip.
• Top burgers with big mounds of cheese and loosely cover the skillet with foil.
• Cook about 3-4 minutes or until the burger is cooked through and the cheese has melted.
• Place burgers on bun bottoms and leave open-faced, with the tomato and lettuce on the bun tops.
• Top and assemble burgers when you sit down to eat.