Gorgonzola-Stuffed Burgers w/ Grilled Peach Salad



Gorgonzola-Stuffed Burgers
Recipe Type: Burger
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-16
Why not stuff your burger with something delicious tonight? I stuffed these beef and pork patties with a bit of gorgonzola cheese and served ’em up with a dollop of Cville Farmers’ Market Strawberry-Rhubarb Jam. The combo of savory and sweet was unbeatable! Serve with corn on the cob and a side salad.
  • 1 lb ground beef (I used 80% lean)
  • 1 lb ground pork
  • 1 tbsp minced garlic
  • 1 tbsp whole grain dijon mustard
  • 1/4 cup fresh chives, chopped roughly
  • 1 tbsp italian seasoning (I had a creamy peppercorn dressing rub that I tossed in there!)
  • 1 tbsp Worcestershire sauce
  • 1/2 cup raw oats
  • 1/2 cup Panko bread crumbs
  • 2 eggs, beaten
  • 1 tbsp milk
  • 1 tsp each salt and pepper
  • 1 small container crumbled gorgonzola cheese
  • olive oil, for drizzling
  1. Combine all ingredients above in a large bowl (except cheese and oil). Stir until well-incorporated.
  2. Using hands, roll meat mixture into small balls (I made mine about 2 inches in diameter). Reserve a bit of meat mixture for “covering” the burgers later.
  3. Gently press thumb in center of each ball to make a small indentation in center.
  4. Roll about a teaspoon of gorgonzola cheese into a small ball (it helps if your hands are slightly wet to get the cheese to stick together) and press gently into each thumbprint.
  5. Press the sides of the patties inward to cover the cheese. If you need more meat to cover, use the reserved mixture from earlier!
  6. Drizzle lightly with olive oil and set aside until ready to grill.
  7. Preheat grill to medium heat. Grill burgers about 4 minutes per side, or until tops begin to get juicy and you can see those fantastically delicious looking grill marks on the bottom!
  8. Serve on a bun or with a dollop of jam over the top of the burger (I used a strawberry rhubarb jam that a friend brought us from the Cville farmers’ market and it was DELICIOUS!). Also delicious with a fruity side salad like my Grilled Peach Salad with Honey-Dijon Vinaigrette (see separate post), and corn on the cob (always!).





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