Gorgonzola Burgers

Name: Gorgonzola Burgers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 680 grams freshly ground chuck; 12 Tbsps softened gorgonzola dolce; 1 teaspoon salt

Gorgonzola Burgers

Gorgonzola Burgers might be just the main course you are searching for. This recipe makes 4 servings with 454 calories, 42g of protein, and 32g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up chuck, gorgonzola dolce, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person found this recipe to be scrumptious and satisfying. This recipe is typical of American cuisine.

Instructions

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.)

Ingredients you will need

Ground Chuck

Meat

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.

Ingredients you will need

Spread

Meat

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Meat

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.)

Ingredients you will need

Gorgonzola

Cheese

Meat

Keep meat cold until it goes on the grill.

Ingredients you will need

Meat

Equipment you will use

Grill

Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.

Ingredients you will need

Meat

Equipment you will use

Grill

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.

Equipment you will use

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.

Equipment you will use

Grill

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.

Ingredients you will need

Meat

Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.

Ingredients you will need

Juice

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.

Ingredients you will need

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 $3

Ingredients you will need

Ground Beef

Meat

Equipment you will use

Meat Grinder

are available at kitchen supply stores, and grinder attachments (about $5

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.

Ingredients you will need

Beef Chuck Roast

Porterhouse Steak

Meat

For added safety, bring a large pot of water to a boil and boil the roast for 30 to 60 seconds.

Ingredients you will need

Water

Equipment you will use

Pot

Remove meat and rinse with cold water.

Ingredients you will need

Water

Meat

Cut the meat into 1-inch pieces. In a large bowl, toss meat pieces with 1 teaspoon salt. Cover and refrigerate overnight.

Ingredients you will need

Meat

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Ground Beef

Meat

Equipment you will use

Funnel