+

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

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

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.

Get The Cookbook

Tips for Burgers and Ground Beef

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

11 International Dumpling Recipes to Wrap Up Dinner This Fall
Recipe Round-Ups

11 International Dumpling Recipes to Wrap Up Dinner This Fall

by David Klein | Much like the divisive “Is a hot dog a sandwich?” debate, defining a dumpling can be contentious...

Keshi Yená Is Your New Favorite Way to Eat Cheese for Dinner
How To

Keshi Yená Is Your New Favorite Way to Eat Cheese for Dinner

by Kelly Magyarics | If you're seeking a new spin on comfort food, try Curaçao's stuffed cheese dish, keshi yená. It's...

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...