Gorgonzola Stuffed Burgers

Crafting together your own Homemade burgers provides a great channel for your culinary creativity as well as a means to satisfy your insatiable cravings for one of these juicy delights. What could make them even more tempting and appetizing would be to stuff them with a lot of your favorite cheese, Oh Yeah baby!! Biting into one of these spiced up juicy bad boys with creamy Gorgonzola in the center is sure to fire up those taste buds!

Gorgonzola is a member of the blue cheese family of cheeses. It is an uncooked cheese that has a white appearance with blue-green veins throughout. In the past, Gorgonzola could take upto one year to mass-produce because of its long aging process but these days, modern technology provides means to expose the cheese more rapidly to oxygen thereby shortening the aging process down to around three to six months. Gorgonzola cheese can be of the young or more aged variety; the longer aged version called Dolce is creamier and milder and commonly finds use in sauces and spreads. Piccante or Naturale Gorgonzola are the younger aged varieties, which are sharper in taste, more crumbly and therefore, good additions as garnish on prepared dishes or simply as a stand-alone snack

Yields 4 burgers

Ingredients
For Burger patty
1 Lb – Ground Turkey, Beef, Chicken
3 Tsp – Tomato Paste
1 Tsp – Adobo sauce (Refer Notes)
½ Tsp – Chipotle Chile, minced finely
1 Slice – Bread
1 – Egg
½ Tsp – Rosemary
4 Cloves – Garlic, finely minced
4-6 Tbsp – Gorgonzola Cheese
Salt and pepper as per taste

For Garnish
Grilled Portobello mushrooms
Fresh Arugula
Cheese slices
Tomato

Direction

• Take a big bowl, crack an egg into it and whisk well
• Mix in rosemary, garlic, tomato paste, Adobe sauce and Chipotle Chile.
• Pulse the bread slice in the food processor and add the ensuing crumbs to the bowl, along with the ground turkey.
• Season with salt and pepper
• Divide the meat into 4 equal parts. Take 1 portion and spread it on your palm into a 4 inch burger patty. Add 1-1 ½ Tbsp of Gorgonzola cheese in the middle and carefully seal to make it into a ball. Then flatten this meat ball softly into a burger patty.
• Grease the grill plates and grill the burger over medium heat, turning once. The internal temperature of burger should reach 165 degrees F
• Allow the cooked burgers to rest for 10 minutes.
• Assemble the burger with your choice of add-ins and condiments
• Enjoy every juicy bite of your own homemade burgers

Tips to make a good burger

• Freeze the burger patty for 20-30 minutes to get a firmer patty; in case you are going to grill it on an outdoor grill, this will help the burger from falling apart on the grill.
• I have been making burgers for the past few years and found that the best way to make a juicy one is to cook it on a stove top grill-plate rather than on an outdoor grill where the juices could all run down and result in a dry burger.
• Overcooking will result in dry, tough burgers.
• Turn the burger not more than once on each side.
• Do not press the burgers while they are cooking. The juices will ooze out leaving you with a tough chunk of meat.
• Use fresh meat instead of frozen meat.
• Allow the burger to rest for 10 minutes after grilling
• To avoid the burger patty to form rounded tops when cooking just make a small indentation in the center. This makes a uniform flat burger!
• Do not over mix the meat.

Notes

• Chipotle chile in Adobo sauce is available in most grocery stores, usually in the canned food section. The Chile is spicy so adjust these according to your palate.