Mark Peel's Gorgonzola Hamburgers on Nancy Silverton's Hamburger Buns

1. 1Combine the ground chuck, salt, and pepper in a medium-size mixing bowl and mix gently but thoroughly to combine. Divide the meat into 4 equal portions. Form each portion into a ball and poke your finger into the center to make a small cavity. Put about 1 teaspoon of the Gorgonzola in each cavity, then pinch it closed. Gently flatten each ball into a patty about 1 inch thick.
2. 2Heat the grill or a skillet over medium-high heat. If pan-frying, heat the oil in the pan. Cook the burgers to the desired degree of doneness, about 7 minutes per side for medium.

Excerpted from The Great Big Burger Book, by Jane Murphy & Liz Yeh Singh. © 2003, used by permission from The Harvard Common Press.