Gorgonzola Stuffed Burgers Food

GORGONZOLA BURGERS

Steps:

• Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties.
• Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil.
• Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes.
• Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve.

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 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-STUFFED BURGERS WITH CUCUMBER-YOGURT SAUCE

Steps:

• Coat a large grill pan or griddle with cooking spray and set over medium heat.
• In a large bowl, combine sirloin, salt and black pepper. Shape mixture into 4 equal balls. Press 1 cube of Gorgonzola cheese into center of each ball, covering cheese completely with meat. Shape balls into patties, each about 1" thick.
• Add burgers to hot pan and cook 5-6 minutes perside, until cooked through (less for medium-rare meat).
• Meanwhile, mix next five ingredients well in a small bowl. Place burgers on rolls and spoon 2 tbsp yogurt sauce over each burger. Serve remaining sauce on the 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.