Gorgonzola Sausage Burger

I was a “vegetarian” for about ten years (i.e., I focused only on consuming pasta and cheese, and found that adopting the mantle of “vegetarian” was helpful in my quest to avoid all foods that were not pasta and cheese).

Burgers put an end to that.

The year was 2002, the setting, a 4th of July BBQ at a high school friend’s house.  Two (vegetarian) friends and I, bowled over by the smell of the grill, steathily helped ourselves to a burger.  We made our way to the garage so no one could see us, and carefully passed the stolen burger between the three of us, sharing bites, until it was gone.  Incidentally, so was my vegetarianism.

Thirteen years later, I actually love vegetables and eat far more than pasta and cheese.  (Side note: YAY!) And at least once a summer, I get that BBQ smell wafting under my nose and I just know: tonight is burger night.  Thanks to Husband for always indulging me.

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Gorgonzola Sausage Burger

  • 1 pound high quality ground beef
  • optional but delicious: one hot Italian sausage link
  • big dash Worcestershire sauce
  • big handful crushed red pepper
  • salt, pepper
  • 1/4 red onion, finely chopped
  • 1-2 cloves garlic, finely minced
  • crumbled Gorgonzola cheese
  • cooking spray
  • to serve:
    • good buns, toasted
    • Sriracha mayo (i.e., one part Sriracha sauce to two parts mayonnaise, whipped together)
    • pickled onions and/or cucumbers – we used the basic method outlined here
    • sliced tomato
    • red onion
    • lettuce/arugula
    • avocado
    • potato chips!
  1. In a large bowl, mix your meat, Worcestershire, spices, onion and garlic together.  Form four large patties (don’t overwork the meat).  Note – the fattiness from the sausage and the ground beef will help to bind the patty together.  If not, add an egg and some breadcrumbs to help your cause!
  2. Heat a grill pan over medium-high heat and spray with cooking spray.  Add your patties – cooking two at a time, or so – and cook about four minutes per side.  I like to tent the pan with aluminum foil in order to help the middle cook through a bit.
  3. Prep your buns! Add Gorgonzola to the bottom of each bun – this will help it melt.  (You can also add to the top of the burger as it cooks, either way.)  Add the meat patty and your favorite toppings.  Obviously, don’t forget the chips.

The Verdict:

Dear Husband, who prepared these last night: these are even better than the garage burger. Now, if only we had a backyard grill…

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Published by

varinaj

planning, cooking, eating and repeating.

12 thoughts on “Gorgonzola Sausage Burger”

  1. Can’t handle how divine this looks. My circle of friends often uses the word gorgonzola to describe when one of us is feeling particularly beautiful. Used in a sentence: “This is a gorgonzola gorgonzola sausage burger & I want it.”

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  2. These look absolutely delicious. I can’t believe I agree with a former vegetarian so much when it comes to burgers…the cheese, the sausage…the sriracha sauce…I need to try this soon!

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  3. Oh God I know, to only have a backyard grill…. the miracles that would come off of that, I tell ya.
    I was a vegan for a year, in 2009. It was actually really easy.
    What broke me was the constant seafood around me.
    Like really? I’m not gonna have this oyster? Yeah FN right…

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  4. Yum!!! My boyfriend and I are on a burger rampage right now ❤ So this post is on point! Thanks for sharing – Gosh do I love food! ahah

    thelemonandjar.com

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