Homemade: Stuffed Bacon Gorgonzola BurgersBy burrger • Feb 14th, 2011 • Category: Burger Recipes
Cheeseburgers are amazing…the perfect blend of juicy meat and marvellously melted cheese, plus favorite toppings limited only by imagination! At our house, we enjoy homemade cheeseburgers at least one night each week – and I’m happy to say, I’ve decided to share some photos and recipes with you!
This week, we had stuffed bacon gorgonzola burgers. I was inspired to create this burger because the weather is still cold, and more snow was on the way – we wanted something warm and satisfying, yet sumptuously decadent for dinner. These burgers are not hard to make, so give them a try.
It All Begins With Quality Ingredients
I used super lean, high quality ground beef for this particular cheeseburger, because I added fat to it in other forms. If you use meat that is too fatty, you are likely to end up with a crumbled mess on your hands, and no cheeseburgers!
Pick your favorite Gorgonzola, and your favorite bacon. Peppered bacon would be nice, but I used a simple hickory smoked version – thick cut, of course! Choose toppings that appeal to you: I had avocado mashed with a little garlic and Worcestershire sauce, lovely gourmet lettuce from Tanimura and Antle, and a dab of bleu cheese dressing.
The Recipe – Stuffed Bacon Gorgonzola Burgers
Makes Four ¼ Pound Burgers or Two ½ Pound Burgers
Be sure your one pound of lean hamburger meat is completely thawed before you begin. Place it in a bowl, and, in a separate bowl, beat one egg with a fork. Add the egg to the meat, and mix it together. I use my own clean hands to do this – it is a messy job but everything blends together better. Take off any rings you’re wearing before you start.
Wash your hands, and add the following to the top of your meat:
1 tsp salt
1 tsp garlic powder
1 tsp ground black pepper
¼ tsp cayenne pepper
Next, in a separate bowl, mix together ¼ cup crumbled gorgonzola, and ¼ cup chopped bacon. You can use bacon bits if you want – just be sure they’re the real thing and not those fake crumbled soy bits.
Now, you’re ready to make your stuffed burgers! Use a patty maker if you have one, or form your patties by hand. I always divide my meat before I start to make the patties, that way the portions are just right. Since these are stuffed burgers, divide your meat into eight equal portions if you are making four burgers, or four portions if you are making two burgers. Start by making the bottom sections, and lay them out on a plate. Make a slight indentation in the middle of each, and divide the gorgonzola bacon mixture evenly between the patties.
Next, make the top sections. Lay them on top of the filled lower sections, and press the edges securely together to form a seal. Your burgers are now ready to be grilled! Since you’re using lean beef, be sure to oil the grill before you start, so they don’t stick. If you want, you can do them under a broiler on low, but if you can, make them outside on the barbeque.
I grilled these beauties outside over a low hickory chip fire, enjoyed a glass of wine and looked up at the stars…Do the same and you’ll enjoy them even more! Let them go until they look done to you. Don’t poke and prod them, and turn them only once. Be patient with these burgers, they’re worth the wait.
When they’re finished, top each with a slice of muenster cheese and some grilled bacon. Toast your buns, add your toppings, and eat! I recommend a glass of your favorite red wine with these, or maybe a solid stout beer. They’re super rich, and absolutely delightful. Enjoy!