Gorgonzola Burger Recipe

Form Patties

Divide the 1 lb ground grass-fed beef into four equal portions (about 4 oz each). Gently form into patties about 3/4 inch thick and slightly larger than the buns. Make a shallow thumb indentation in the center of each patty to prevent domeing during cooking. Handle the meat as little as possible to keep the burgers tender.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook Patties

Heat a cast-iron skillet or heavy grill pan over medium-high heat until very hot (2–3 minutes). Add a light film of oil or a small knob of butter to the pan. Place patties in the pan, indentation side up. Cook for 3–4 minutes without moving to develop a good crust. Flip and cook 2–3 minutes for medium-rare to medium (internal temperature 130–140°F / 54–60°C). Adjust time 1–2 minutes longer for medium-well. During the last 1 minute of cooking, top each patty with about 3/4 oz (approx. 1.5 tbsp) of crumbled Gorgonzola Dolce so it starts to soften and melt over the hot patty.

Cook Bacon

While the patties rest, cook smokehouse bacon in a separate skillet over medium heat until crisp, 6–8 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain.

Prepare Tomatoes and Greens

Slice the tomato into 1/4-inch rounds. If using, thinly slice red onion. Toss baby greens lightly with a pinch of salt and a drizzle of olive oil or leave plain if preferred.

Make Aioli

In a small bowl combine 1 tablespoon mayonnaise, 1/2 tsp minced garlic, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard and 1/4 tsp hot sauce (optional). Stir until smooth and taste; adjust seasoning and add salt or more lemon to balance.

Toast Buns

Brush the cut sides of brioche buns with about 1 tsp olive oil or spread a little softened butter. Toast cut-side down in a hot skillet or griddle for 1–2 minutes until golden and slightly crisp.

Assemble

Spread a tablespoon of aioli on the bottom bun. Place the Gorgonzola-topped patty on the aioli, then layer two slices of crisp smokehouse bacon, a tomato slice (or two), a small handful of seasoned greens, and optional pickles or red onion. Spread a little aioli on the top bun and close the burger.

Let assembled burgers rest 1 minute then serve immediately with fries or a simple side salad.

If making 4 burgers but using 1 lb beef, note that patties will be smaller slider-size — scale beef to 1.5–2 lb for larger quarter-pound burgers.