GORGONZOLA BURGERS
Putting a thick slice of cheese into the center of the burgers keeps them moist and also adds wonderful flavor. Top with a slice of ripe tomato, if you like. Prep and Cook Time: 30 minutes.
Provided by wp
Yield Makes four 6-ounce burgers
Number Of Ingredients 3
Steps:
- Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own, following our no-fuss method, see below.)
- Mix in salt very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt, and toss gently with fingers spread apart until loosely mixed.
- Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents overhandling.
- Make patties thinner in the center. Divide the meat into 8 equal portions and form into 1/4- to 1/2-inch-thick patties. Divide gorgonzola into 4 equal portions; shape each into a disk and put on a patty. Top gorgonzola disks with remaining 4 patties and seal edges of patties around cheese. Gently shape patties so that they are about 1/4 inch thinner in center than on edges. (They'll shrink and even out when cooking.)
- Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
- Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an unoiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.
- Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
- Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
- Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.
- Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.
- The real secret: Grind your own meat.
- Grinding meat at home is not only easier than most people think, but also makes the moistest and most flavorful burgers. And, given the periodic safety concerns about commercially ground meat, home-ground is the way to go if you like your burgers cooked rare or medium. Manual meat grinders (about $30) are available at kitchen supply stores, and grinder attachments (about $50) for standing mixers work very well.
- For four 6-ounce burgers, buy 1 1/2 pounds chuck roast or sirloin, keeping a thin layer of fat on the meat.
- For added safety, bring a large pot of water to a boil and boil the roast for 30 to 60 seconds. Remove meat and rinse with cold water.
- Cut the meat into 1-inch pieces. In a large bowl, toss meat pieces with 1 teaspoon salt. Cover and refrigerate overnight.
- Chill the grinder for 30 minutes before starting (a cold grinder grinds more efficiently).
- Set up grinder according to manufacturer's instructions, using the coarse plate or setting. Feed meat into funnel and grind, stopping to clear the grinder if necessary. Put ground meat through grinder once more and proceed with step 2 above.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 398, Carbohydrate 0.0, Cholesterol 125, Fat 27, Fiber 0.0, Protein 37, SaturatedFat 12.6, Sodium 963
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.
GORGONZOLA AND SAGE SIRLOIN BURGERS
Make and share this Gorgonzola and Sage Sirloin Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 805.5, Fat 41.5, SaturatedFat 20.2, Cholesterol 190, Sodium 1310.3, Carbohydrate 35.4, Fiber 1.3, Sugar 2.1, Protein 63.5
GORGONZOLA AND BACON STUFFED BURGERS
Nutritional Facts! 566 Calories/31 Fat Grams/41g Protein/Carb 25 g/ 876 Sodium/ 121 Chol/ SatF 13 g/ w/Healthy Alternatives: 519 Calories/Protein 39 g/ Fat 27 g/ Fat 27 g/ Carb 29 g/Chol 105 g/ SatF 10 g/ To make it a little healthier or fun! Instead of using plain iceberg lettuce consider using spinach! You can add some griled apples along side or atop the burger! You can use Turkey Bacon instead of regular bacon for a healthier alternative! Use Whole Wheat Buns for a healthy alternative
Provided by askahealthchef
Categories Lunch/Snacks
Time 30m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 407.5, Fat 31.8, SaturatedFat 12.1, Cholesterol 101.1, Sodium 993.9, Carbohydrate 2.7, Fiber 1, Sugar 0.9, Protein 26.5
SALMON GORGONZOLA AND CRANBERRY BURGERS TOPPED WITH AVOCADO
Healthy and mouth watering recipe. If you prefer you can saute the onions before you top the burgers.
Provided by Nadia Melkowits
Categories < 30 Mins
Time 20m
Yield 1 BURGER, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine the first 6 ingredients.
- Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness.
- Top burgers with avocado and red onion slices.
- ENJOY!
Nutrition Facts : Calories 256.1, Fat 14.2, SaturatedFat 3, Cholesterol 78.7, Sodium 157.2, Carbohydrate 6.2, Fiber 3.8, Sugar 1.1, Protein 26.2
TURKEY GORGONZOLA BURGERS WITH CRANBERRY MUSTARD
And spinach with toasted pecans. This was a cook off winner in the brand name section of a Southern Living cookbook. It sounds interesting and that's why I'm posting it.
Provided by Oolala
Categories Spinach
Time 35m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 12
Steps:
- Make cranberry mustard sauce first by mixing together all ingredients. Makes about 3/4 cup.
- Wrap buns in foil.
- Place pecans on a baking sheet.
- Bake the buns and pecans for 8 minutes at 350 degrees F. Remove pecans from the oven but leave the buns inches.
- In a large bowl, combine the ground turkey with the next 4 ingredients. Blend well. Shape into 6, 3/4" thick patties.
- Cook patties in a large skillet coated with cooking spray over medium heat, 6 minute per side or until done.
- Remove buns from the oven and spread the cranbery mustard sauce on the buns to your liking.
- Arrange half of spinach leaves on evenly on the bottom halves of the buns, top with turkey patties, toasted pecans and remaining spinach.
- Top with with remaining bun halves.
- Serve with remaining cranberry mustard.
Nutrition Facts : Calories 457.6, Fat 22.8, SaturatedFat 6.4, Cholesterol 100.9, Sodium 770.2, Carbohydrate 34.3, Fiber 3, Sugar 12.7, Protein 29.2
GORGONZOLA-STUFFED BURGERS
Make and share this Gorgonzola-Stuffed Burgers recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 613.3, Fat 39.4, SaturatedFat 17.6, Cholesterol 149.7, Sodium 621.7, Carbohydrate 23.9, Fiber 1.5, Sugar 4.4, Protein 39.4
JALAPENO BURGERS WITH GORGONZOLA
On a whim, we mixed homemade jalapeno jam into ground beef patties, then topped the burgers with caramelized onions and tangy Gorgonzola cheese. Fabulous! -Becky Mollenkamp, St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 460 calories, Fat 20g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 669mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 2g fiber), Protein 25g protein.
More about "gorgonzola burgers food"
THE GORGONZOLA BURGER THAT MAKES US HAPPY - LA CUCINA …
From lacucinaitaliana.com
推定読み取り時間 4 分
GORGONZOLA BURGER - BLUE CHEESE BURGER'S COUSIN
From the-good-plate.com
5/5 (1)合計時間 15 分カテゴリ Dinner, Lunchカロリー 390 (1 人分)
RECETTE DE BURGER ITALIEN GORGONZOLA FIGUES - MARMITON
From marmiton.org
ゴルゴンゾーラ - WIKIPEDIA
From ja.wikipedia.org
GORGONZOLA BACON BURGER WITH CARAMELIZED ONIONS
From sofabfood.com
GORGONZOLA BURGERS RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
GORGONZOLA BURGER RECIPE - HARRIS RANCH BEEF COMPANY
From harrisranchbeef.com
BEEF AND GORGONZOLA BURGERS RECIPE | EPICURIOUS
From epicurious.com
GORGONZOLA STUFFED BURGERS - RECIPE GIRL
From recipegirl.com
GORGONZOLA BURGERS WITH ROASTED GARLIC AIOLI - DREAM DINNERS
From dreamdinners.com
GORGONZOLA BURGERS RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
GORGONZOLA STUFFED HAMBURGERS • STEAMY KITCHEN RECIPES ...
From steamykitchen.com
GORGONZOLA & BACON TURKEY BURGERS - GOOD FOOD …
From goodfoodandtreasuredmemories.com
OUR 2023 GUIDE TO THE BEST BURGERS IN THE TWIN CITIES - YAHOO
From yahoo.com
BEEF BURGERS WITH BACON JAM & GORGONZOLA - SIMPLY …
From simply-delicious-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love