Chowhound Holiday Gift Guide: Appliances, Gadgets, Cookbooks, and More Shop
+

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

Mark Peel's Gorgonzola Hamburgers on Nancy Silverton's Hamburger Buns
Los Angeles Area Grilling BBQ Burgers Blue Cheese Gorgonzola Ground Beef Sub / Sandwich Cheese Summer
Sign up to save this recipe to your profile Sign Up Now ›
Los Angeles Area Grilling BBQ Burgers Blue Cheese Gorgonzola Ground Beef Sub / Sandwich Cheese Summer
4 burgers
1 Rating 

Ingredients (5)

  • 1 1/2 pounds ground beef chuck
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 3 ounces Gorgonzola cheese
  • 1 tablespoon vegetable oil, if pan-frying
Try Amazon Fresh
Nutritional Information
  • Calories329
  • Fat17.81g
  • Saturated fat7.59g
  • Trans fat0.45g
  • Carbs1.07g
  • Fiber0.15g
  • Sugar0.11g
  • Protein41.42g
  • Cholesterol123.11mg
  • Sodium454.48mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Mark Peel and his pastry chef wife, Nancy Silverton, treat diners at their their Los Angeles restaurant, Campanile (now closed), and the La Brea Bakery to the sublime flavors of California-Mediterranean cuisine. Those flavors are reflected in this hearty and pungent burger.

Serve it up on grilled or toasted Nancy Silverton’s Hamburger Buns and top it off with Dijon mustard or ketchup, sliced tomato, onion, and iceberg lettuce.

from: The Great Big Burger Book By Jane Murphy and Liz Yeh Singh

Get The Cookbook

The Great Big Burger Book

Save
Buy Now

Tips for Burgers and Ground Beef

Tip
How to Freeze Burgers
Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
Read More
1 of 5
Next: How to Thaw Burgers
Tip
How to Thaw Burgers
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
Read More
2 of 5
Next: How to Store Burgers
Tip
How to Store Burgers
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
Read More
3 of 5
Next: How to Pick Ground Beef
Tip
How to Pick Ground Beef
The possibilities with ground beef are seemingly endless, though you’ll probably want to pay the most attention to cost and fat content. Naturally, the lower the fat content, the higher the price. A leaner meat; however, may not taste as moist and flavorful, so keep that in mind if you’re making a meal that’s prone to dryness (like meatloaf or hamburgers). Sometimes the extra fat can make or break a dish.
Read More
4 of 5
Next: How to Thaw Ground Beef
Tip
How to Thaw Ground Beef
Like other meats, the best way to thaw ground beef is to leave it in the refrigerator. If you’re in a pinch, take out your frozen meat and place it on a plate under running cold water. A microwave may also work, but it is likely to start cooking your meat, which you’ll want to avoid.
Read More
5 of 5
Next: How to Freeze Burgers

Instructions

  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.

Load Comments

Recommended from Chowhound

5 Essential Kitchen Tools From the Chefs of Konbi
(05:29)
Video from Kitchen Essentials
Follow
Chefs Nick Montgomery and Akira Akuto have had a big year, thanks in part to their restaurant Konbi being named Bon Appetit's Best New Restaurant in America. In this episode of Kitchen Essentials, we visit the sandwich shop in Echo Park, Los Angeles to talk to Nick and Akira about their favorite kitchen tools, which include: a German egg slicer, a Japanese chef knife, a Thermapen, and a rubber spatula. Shop Nick and Akira's Kitchen Essential Picks.
Up Next
How to Peel Ginger
(00:21)
Up Next
How to Peel Tomatoes
(00:42)
Chowhound Gift Guide 2019: The Best Picks From Direct-to-Consumer Brands
Shop

Chowhound Gift Guide 2019: The Best Picks From Direct-to-Consumer Brands

by Camryn Rabideau | This year was a good one for direct-to-consumer kitchen startups. These companies offer high-quality...

Chowhound Gift Guide 2019: Sweet Gifts for Chocolate Connoisseurs
Shop

Chowhound Gift Guide 2019: Sweet Gifts for Chocolate Connoisseurs

by Jen Wheeler | Love someone who loves chocolate? They're probably the easiest person on your list to shop for. Just...

Star Gifts for Fans of 'The Great British Baking Show'
Shop

Star Gifts for Fans of 'The Great British Baking Show'

by Jen Wheeler | If you know a fan of The Great British Baking Show (aka, GBBS, GBBO, or The Great British Bake Off...