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…

Vegetable Pasta with Sherry Gorgonzola Cream Sauce

Remember that time when I said everything on here would be relatively healthy?

Welp, relatively was the operative word in that promise.  Also: it’s cold outside, and you deserve it.

creamy + cheesy + veggie +...carby
creamy + cheesy + veggie +…carby

Vegetable Pasta with Sherry Gorgonzola Cream Sauce

  • about half a box of pasta
  • olive oil
  • 1 tablespoon butter
  • 1/2 red onion, sliced
  • salt, pepper + crushed reds
  • 3-4 tablespoons sherry
  • large handful spinach
  • large handful kale
  • about 1/3 cup cream
  • 2-3 oz gorgonzola, crumbled
  • optional: parsley, parmesan
  1. Bring a pot of salted water to a boil and cook pasta to al dente.  Reserve a little bit of the starchy water for the sauce.
  2. Heat the olive oil and the butter in a saute pan over medium heat.  Add the onions, some salt, some crushed reds and gently cook the mixture as the pasta cooks (about 10 minutes or so).
  3. Add the sherry and cook off the alcohol; add the starchy water, cream, gorgonzola, spinach, and kale.  Add the pasta and bring the mixture to a quick boil to thicken the sauce.
  4. Serve immediately, topped with a bit of parsley and/or parmesan.  Contemplate going for a run…tomorrow.

The Verdict:

As you’ll note from the menu plan earlier this week, this wasn’t part of our plan this week.  This was a hail Mary after the Husband wasn’t able to make it home for dinner – it just didn’t feel right to make the asparagus tart without him!  Which also means this isn’t a “recipe” – this is a mix+match based on what’s in your fridge.  Sometimes, that’s just how you have to roll.