Gourmet Gorgonzola Mushroom Burger
From the kitchen at Almira
2 - 1/4 lb 85/15 Ground Beef patties
1 - Stick butter
Fresh Crumbled Gorgonzola Cheese
Fresh sliced mushrooms
At least two to three hours ahead,
melt butter in a sauce pan add mushrooms,
allow to simmer on low.
You can use any good quality 85/15
ground beef as long as you make your
patties uniformly identical. They need to be approx.
3 1/2 to 4 inches across
and 1/2 inch thick. My choice is the (4
Omaha Steak Burger
Place about a "golf ball" sized amount
of gorgonzola cheese in the center of
the bottom patty, place second top patty over
cheese, pinch the edges of the
patties together, and grill.
When it comes to grilling these, I
like to heat my grill up to it's maximum temp,
place the pattys in the grill with the lid closed
for approx. 4 mins. Then flip
the burgers and turn the burners all the way down to
low for approx. 6-8 mins.
The grill will still stay hot enough to finish the
cook, the burgers will sear nicely
when you flip them, and the longer time at lower
temp will allow the cheese to
melt uniformly between the patties.
Plate and top with your sautéed
mushrooms, and serve without condiments
on a bed of lettuce, with your choice of grilled