Gorgonzola And Sage Sirloin Burgers Recipes

GORGONZOLA BURGERS

Steps:

• Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties.
• Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil.
• Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes.
• Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve.

PORK, SAGE AND ONION BURGERS, AND BEEF AND GORGONZOLA BURGERS RECIPE

Steps:

• Combine all the ingredients for either the pork or the beef burgers and season well. Form into 4 burgers with dampened hands. Cook on the barbecue for around 10 minutes a side or brown on a griddle pan then transfer to a baking sheet and bake in a hot oven (200 C, 180 C fan, 400 F, gas 6) for 15 minutes.

JALAPENO BURGERS WITH GORGONZOLA

Steps:

• In a small skillet, heat oil and butter over medium heat. Add onion, salt and sugar; cook and stir until onion is softened, 3-4 minutes. Reduce heat to medium-low; cook until deep golden brown, stirring occasionally, 4-6 minutes., In a large bowl, mix jelly, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in. thick patties., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with caramelized onion, cheese and, if desired, sliced jalapeno.

GORGONZOLA BURGERS

Steps:

• Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour.
• Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness.
• Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.
• In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes.
• Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.
• Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes.

SIRLOIN BURGERS WITH GORGONZOLA CHEESE AND MEDITERRANEAN SLAW

Steps:

• In a food processor, combine the 5 ingredients for the dressing with a splash of water and process until smooth.
• In a bowl, combine the radicchio, red onions, and dill. Coat the salad with the dressing and taste, adding salt if necessary. Top the slaw with the poppy and sesame seeds. Set aside while you prepare the burgers.
• Preheat a nonstick skillet over medium-high heat. Place the sirloin in a bowl and hold a hand grater over the bowl. Grate the onion over the meat. Add the salt, pepper, and sage to the bowl. Drizzle the EVOO over the meat and mix gently. Do not overmix the meat or the burgers will be tough.
• Pile the burger mix together in a flattened mound. Score the mound with the side of your hand into 4 equal quadrants so your patties will be uniform in size. Form 4 patties about 1 inch thick. Add the burgers to the pan and cook for 5 minutes on the first side, 2 minutes on the flip side. Add the vinegar to the skillet and turn the burgers as it cooks off, about 1 minute.
• Turn off the heat and pile one quarter of the Gorgonzola cheese onto each burger. Tent the pan with foil and let the burgers stand for 4 to 5 minutes to melt the soft cheese and continue cooking the burgers with carryover heat. This will give you a medium cooked burger, still pink at the center. Add 2 minutes to the initial cook time for medium well to well done.
• Place the burgers on the bottoms of the split buns and top with the arugula. Set the bun tops in the skillet to soak up any pan drippings, then set them in place atop the burgers. Serve with the slaw.

SIRLOIN AND GORGONZOLA PASTA

Steps:

• In large nonstick pan heat oil over medium heat.
• Cook steak turning once for 8-10 minutes or until browned on the outside and medium rare inside.
• Transfer to cutting board and cut across the grain into strips.
• Cover and keep warm.
• Add onion and mushrooms to skillet and cook stirring often for 8 minutes or until no mushroom liquid remains.
• Sprinkle with flour, salt and pepper.
• Cook stirring for 1 minute.
• Whisk milk into pan and bring to boil.
• Reduce heat and simmer stirring often for about 5 minutes or until slightly thickened.
• Cook pasta in large pot for 6-8 minutes or until tender but firm.
• Drain and return to pot.
• Add sauce and cheese, toss to coat.
• Transfer to serving bowl.
• Top with reserved steak.
• Sprinkle with tomato and onion.
• Toss to serve.

GORGONZOLA AND SAGE SIRLOIN BURGERS

Steps:

• Heat a large nonstick skillet over med-high to high heat.
• In a bowl, combine the beef, wine, Worcestershire sauce, shallot, garlic, sage, and steak seasoning; form mixture into 2 BIG patties, 1 to 1 ½ inches thick.
• Drizzle burgers with olive oil and place on hot skillet.
• Cook 5-6 minutes, then flip.
• Top burgers with big mounds of cheese and loosely cover the skillet with foil.
• Cook about 3-4 minutes or until the burger is cooked through and the cheese has melted.
• Place burgers on bun bottoms and leave open-faced, with the tomato and lettuce on the bun tops.
• Top and assemble burgers when you sit down to eat.