Mark Peel's Gorgonzola Hamburgers on Nancy Silverton's Hamburger Buns
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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
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
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.
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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.
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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.
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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.
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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.
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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.
Instructions
- 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.
- 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.