This Gorgonzola and Mozzarella Cheese Stuffed Burger is an elevated burger but still simple to prepare. The lettuce cups were fun but certainly use a bun if you prefer!
Food Blogging is a discipline that requires the blending of three things. The development of a recipe and the actions to make it. The food styling and photography to provide a visual image of the recipe and last but not least the writing of a blog post to share the end result. This Gorgonzola and Mozzarella Cheese Stuffed Burger is a testimony to why the third discipline is often the hardest for me.
I don’t sit and plan weeks in advance what I’m going to make. I don’t scan the forecasts for trends and jump on that train to make sure I hook readers looking for something in particular that’s popular.
Sometimes I don’t even get something made in time to reflect on a certain holiday (though I do try!). Nope…for me it’s pretty organic. I get an idea and want to act on it and subsequently if I love it I want to share it. Seems simple enough right?
Sharing a recipe with friends is easy; I put the word out and people show up. But sharing it here can be harder. Sometimes, and today is the PERFECT example, I have no story. None.
I can’t really tell you about the amazing meal I had that I wanted to recreate or the recipe I saw in a favorite magazine that I was dying to make and blog about if we loved it.
Today, this Gorgonzola and Mozzarella Cheese Stuffed Burger is on the blog because I took a quick snap of a dinner I threw together and while I had only intended it for Facebook and Instagram, I had people ask me for the recipe.
Oops…I ate the results, too late! Still, it was easy and so good that I decided I would do it again and preserve the experience with photos so you can try it too.
From that image I posted on social media I did learn that there is a burger with some renown that hails from Minneapolis and it’s called a ‘Juicy Lucy.’ Made with American cheese, it’s definitely a popular thing in those parts.
Personally? American cheese? I haven’t bought American cheese since my youngest daughter moved out on her own after college and I no longer had to ascribe to her idea of a grilled cheese sandwich.
But I love the idea; too often when I try to make a cheeseburger, half the cheese melts into the pan and of course difficult to melt Gorgonzola has never been much fun.
For me, Gorgonzola has always been a favorite with beef burgers. It’s not really a great melting cheese though so I’ve thrown in some mozzarella to achieve the much needed ooey gooey factor.
The burger itself is seasoned simply and I wanted more…so I’ve added some grilled onions. I don’t know about you, but I could add grilled onions to almost anything. I make grilled onions in my slow cooker and then always have some in the fridge so that part was easy and a no-brainer.
I served this on a bed of lettuce; it’s how I made the first one but really I have a reason. I try to cut carbs and calories when I can; this burger is big and messy and I thought it was perfect served so simply.
Still, if you want a bun…a bun it must be! I did make a condiment for mine and it’s my favorite for every burger; just some mayonnaise mixed with some whole grain mustard. I LOVE mustard. Ketchup is meh in my book…but for your burger; do what you love best.
I’m not much on taking step by step photos but if you want to see a great series that shows how easy it is; I’ll share this link from Serious Eats.
The single most important step is to make sure the two patties are really pinched together well after they are put together. You don’t want your skillet to be filled with cheese; nope, you want it to stay inside the burger!
PIN IT! ‘Gorgonzola and Mozzarella Cheese Stuffed Burger’
Gorgonzola and Mozzarella Cheese Stuffed Burger
- 1 pound ground beef 15 to 20 percent fat content
- 1 Tbsp Worcestershire sauce
- Salt and freshly ground pepper to taste
- 2 ounces Gorgonzola cheese crumbled
- 2 ounces Mozzarella cheese
- Lettuce, grilled onions, mayonnaise, mustard, ketchup...whatever you love!
- Place the ground beef in a large bowl and season with the Worcestershire sauce, salt and pepper. Mix until just combined.
- Divide the meat into 4 equal portions and form each into a ball.
- Put plastic wrap on your counter and another piece over the patties and use a plate to flatten each one to 1/4" thickness.
- Divide the cheese onto 2 of the patties; top them with the remaining 2 patties, pinching the edges well to form a tight seal and forming them into two large patties total.
- Heat your skillet (I prefer cast iron but use what works best for you). Add a little butter or oil to the bottom of the skillet and then add the burgers, cooking undisturbed for 4-6 minutes per side.
- Take off the heat and remove the burgers to a plate or cutting board and let them rest for 2 minutes.
- Plate without buns on romaine lettuce and serve condiments on the side or use your favorite buns with mayonnaise and mustard on the bottom and ketchup on the top if using. Top either presentation with grilled onions and serve immediately!