Gorgonzola and Black Pepper Burger

Burgers get kind of crazy these days. Sports bars and gastropubs pile so much stuff on them that they have to stab a knife through them to keep them upright and you’d have to be able to unhinge your jaw to bite into some of these towering burgers. Or the “Jucy Lucy” (aka Juicy Lucy) trend where so much cheese and stuff is crammed into the bur...

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1 1/2
pounds fresh ground chuck
1/4 - 1/2
cup crumbled gorgonzola cheese
teaspoon coarse ground black pepper
finishing salt to taste
brioche or hamburger buns
cup fresh baby spinach leaves
red onion, peeled and thinly sliced

Evenly divide meat into 8 balls. It is best to do this by weight, 3 ounces each, and form into 8 thin patties.

Gorgonzola and Black Pepper Burgers in Burger Press One tip: When using a burger press, use wax sheets to make it easier to remove and stack the patties as you make them. Make sure to keep the meat as cold as possible.
Hot Tip: To make stuffed burgers, you want patties of even thickness and size. That starts with using a Char-Broil Cast Aluminum Burger Press. When using a burger press, use wax sheets to make it easier to remove and stack the patties as you make them. Make sure to keep the meat as cold as possible.

Top 4 patties each with one fourth of crumbled gorgonzola in the middle of each patty and then spread one fourth of the black pepper on each patty from edge to edge.

Making gorgonzola and black pepper burgers Keep the cheese away from the edges so you can seal the edges more easily.

Cap each of the 4 loaded patties with the other four patties. Pinch and knead the edges until sealed and formed back into a square edge. If you have the time, place in refrigeration for 45 minutes before grilling.


Preheat your grill to medium high heat (450°f).


Grill the burgers for 4 minutes on each side (give it a quarter turn at 2 minutes if you want cross hatch marks). As always, use your digital thermometer and if you didn’t grind your own beef, cook them to USDA safe internal food temperatures.

Cooking gorgonzola and black pepper burgers Immediately after flipping, which is when you often see flare ups on some grills because grease hits the coals and ignites. But here you only see a little smoke, because the Char-Broil Gas2Coal uses a special coal tray that maximizes efficiency and minimizes fires.

As soon as the burgers come off, hit them with your finishing salt.

Finished Gorgonzola and Black Pepper Burgers You need to hit the burgers with the finishing salt as soon as they come off, while they are juicy and will grab the salt. The finishing salt can be as easy as fine sea salt. Here I’m using fine pink Himalayan salt with black pepper.

Serve on toasted buns with baby spinach and thin sliced red onion.

Gorgonzola and Black Pepper Burgers, ready to eat Another good thing about using a burger press is that it gives you a burger that fits the bun. It doesn’t take 25 ingredients to make a great burger, just quality ingredients.
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