Gourmet Gorgonzola Burgers
You can replace the Gorgonzola with borgonzola, Stilton or fresh goat cheese, but avoid strong blues such as Roquefort or Danish. You can also omit the cheese. Garnish with arugula or frisée lettuce leaves, top with Cooked Brandied Mushrooms and serve on a crusty sourdough bun.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 353 |
| pro | 27 g |
| total fat | 22 g |
| sat. fat | 11 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 132 mg |
| sodium | 812 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 23% |
| vit A | 11% |
| vit C | 3% |
| folate | 13% |
Suggested Recipes
-
1/4 cup (50 mL) crumbled gorgonzola cheese
1/4 cup (50 mL) minced fresh chives or green onions
1 tbsp (15 mL) butter
3/4 cup (175 mL) finely chopped onion
1 egg
2 tbsp (25 mL) brandy or beef stock
2 tbsp (25 mL) dijon mustard
1/4 cup (50 mL) dry bread crumbs
1/2 tsp (2 mL) crumbled dried thyme
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) lean ground beef
Preparation:
In small bowl, mix cheese with chives; set aside.
In skillet, melt butter over medium heat; fry onion, stirring often, until golden brown, about 10 minutes. Scrape into bowl. Add egg, brandy and mustard; beat to combine. Mix in bread crumbs, thyme, salt and pepper. Add beef; mix just until combined. Divide into quarters; shape into balls. With finger, make well in each ball; place one-quarter of the cheese mixture in well. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
Source
Canadian Living Magazine: June 2004
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