Discover a new way to enjoy a burger with this delicious Gorgonzola cheese burger recipe. The creamy richness of Gorgonzola melts beautifully over a juicy beef patty, creating a perfect blend of flavors. Topped with fresh arugula and caramelized onions, this burger is both indulgent and satisfying.
Burger au fromage gorgonzola Recipe
4
portions15
minutes15
minutes661
kcal30
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the Burger Patties:
450 g 1 lb bœuf haché
Sel et poivre, selon le goût
1 cuillère à café 1 cuillère à café Sauce Worcestershire
1 1 gousse d'ail
- For the Toppings:
115 g 4 oz gorgonzola cheese
30 g 1 tasse fresh arugula
1 1 large onion
1 cuillère à soupe 1 cuillère à soupe huile d'olive
4 4 burger buns
Equipement
skillet- Bol à mélanger
- Spatule
- Couteau
- Small frying pan
Directions
- Prepare the Beef Patties:
- In a mixing bowl, combine the ground beef, minced garlic, Worcestershire sauce, salt, and pepper.
- Gently mix until just combined—overmixing can result in tougher patties.
- Divide the beef mixture into 4 equal portions and shape them into patties about ¾ inch (2 cm) thick.
- Make a small indentation in the center of each patty with your thumb to prevent them from puffing up while cooking.
- Caramelize the Onions:
- Heat olive oil in a small frying pan over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 10-15 minutes.
- Remove from heat and set aside.
- Cook the Patties:
- Preheat your grill to medium-high heat or heat a skillet over medium-high heat.
- Cook the patties for about 3-4 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
- During the last minute of cooking, place an equal amount of Gorgonzola cheese on top of each patty, allowing it to melt slightly.
- Toast the Buns:
- While the patties are cooking, lightly butter the burger buns.
- Place them on the grill or skillet, cut side down, and toast until golden brown.
- Assemble the Burgers:
- Place the Gorgonzola-topped patty on the bottom half of each toasted bun.
- Top with a generous handful of fresh arugula and a spoonful of caramelized onions.
- Finish with the top half of the bun and serve immediately.
Notes
- Choose Quality Beef: An 80/20 meat-to-fat ratio provides the perfect balance of flavor and juiciness.
- Rest the Meat: Let the patties rest for a couple of minutes after cooking to retain their juices.
What type of beef is best for making the patties?
A ground beef blend with an 80/20 ratio of meat to fat is ideal for juicy, flavorful burgers. If you prefer leaner meat, you can use a 90/10 blend, but the patties may be less juicy.
