Was a little adventurous with this one, but it came out exactly like I hoped. A couple of years ago I was introduced to Gorgonzola cheese. I loved its powerful, yet smoky smooth taste. It got me thinking of how to create a burger "around it."
1. Start with 1/4 pound of bison, that's right, bison. I chose bison because I've heard it has more of a "wholesome" taste than beef. It also has been claimed that bison is not as fatty. I thought this would compliment the taste that will be brought about in the rest of these steps.
2. Split your 1/4 lb into equal 1/8 lb patties.
3. Lightly glaze your bottom patty with a garlic paste. Then place Gorgonzola crumbles in the middle of the bottom patty and cover with your top patty. Pinch the outsides of the patties together so you have a pocket of cheese within your reformed 1/4 lb patty. Season with salt and pepper.
4. Saute some mushrooms with a little Worcestershire and keep them warm to place on the finished product.
5. Use medium to medium-low heat and cook your burgers about 5.5 to 6 min per side on your griddle. When you flip the burger, be sure to poke a hole in the top, otherwise the cooking cheese will push out the sides and you will have an awesome mess. If you like, you can toast your buns on the same griddle...I did.
6. Assemble your burger. Not much to this...just the buns, patty, shrooms, and maybe a little lettuce.
Like I said, this one was a little scary--wasn't sure if the Gorgonzola/bison combo was going to be the flavor I was looking for. But it was, And OH MAN, WAS I GLAD I TOOK THE CHANCE!!
Try this one and let me know.
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