Grilled Black River Gorgonzola Burgers – Marcella The Cheesemonger International Guilde des Fromagers
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Grilled Black River Gorgonzola Burgers

 

Memorial Day is the “unofficial” beginning of summer in the US and is a major “grilling” holiday. Your favorite feline foodie (that would be me) will be posting a few grilling recipes (between now and the big holiday) that include cheese (but…of course). Recipes The Lady and The Man use from time-to-time.

The first is a nice twist on “The All-American Cheeseburger”…The Lady adds her “everyday” blue cheese/gorgonzola…Black River Gorgonzola. Rather than stuffing the burger with the cheese, she adds the crumbles to the meat.

Ingredients:

  • 3 pounds lean ground beef (do not use extra lean – you need the fat to keep the burgers moist). The Lady prefers Angus Beef
  • 6 ounces Black River Gorgonzola, crumbled
  • ¼ cup minced fresh chives
  • ¼ cup minced fresh onions (The Lady prefers Vidalia or seasonal sweet onions such as Walla Walla or Maui Wowie, etc.)
  • ½ teaspoon Tapatio pepper sauce (use the hot sauce of your choice – this is the one The Lady prefers)
  • 1 teaspoon Worcestershire sauce (or as The Man likes to say, “What’s this here sauce?” He thinks he’s so funny…)
  • 1 teaspoon coarsely ground black pepper (If you’ve got the cajones, try Habanera-flavored salt. The Lady uses it but The Man does not…)
  • 1 teaspoons salt
  • 1 teaspoon dry mustard
  • ½ teaspoon red chili flakes (optional – depending on how spicy you like your meat)
  • 12 hamburger buns – The Lady prefers Oroweat Whole Wheat

Condiments:

  • Catsup
  • Mustard
  • Mayo or Salad Dressing
  • Sliced Onions
  • Sliced Tomatoes (Homegrown Beefsteak preferred around here)
  • Dill Pickles
  • Lettuce, Arugula, Other Greens

Directions

  1. In a large bowl, mix the ground beef, blue cheese, chives, onion, hot pepper sauce, Worcestershire sauce, black pepper, salt, chili flakes and mustard. Cover, and refrigerate for at least 2 hours. The Lady usually does this the night before and puts in the fridge overnight.
  2. Oil the grill grate. Set aside until ready to grill.
  3. Preheat grill for high heat.
  4. Gently form the burger mixture into about 12 patties.
  5. Grill patties 5 minutes per side, or until well done.
  6. Serve on rolls with condiments.
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