Gorgonzola Stuffed Burgers

Name: Gorgonzola Stuffed Burgers
Prep time: 40 min
Cook time: 45 min
Total time: 105 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 pounds ground beef; 1½ teaspoons salt; ½ teaspoon freshly ground black pepper; ½ cup crumbled gorgonzola cheese; 3 tablespoons unsalted butter; 1 medium shallot, (minced); 2 teaspoons minced fresh thyme; ½ ounce dried porcini mushrooms, (soaked in one cup of hot water for 20 minutes, squeezed dry and minced (save the soaking liquid!)); ½ pound shiitake mushrooms, (stems removed and thinly sliced); ½ pound cremini mushrooms, (sliced); 3 tablespoons brandy or cognac; salt and freshly ground black pepper, (to taste); ¼ cup olive oil; 4 large red onions, (thinly sliced); ¼ cup brown sugar; 2 tablespoons red wine vinegar; 2 tablespoons heavy whipping cream; salt and freshly ground black pepper, (to taste); 4 hamburger rolls

These amazing burgers are also topped with sauteed wild mushrooms and caramelized red onion marmalade.

⏱️ 105 min 🔪 Prep: 40 min 🔥 Cook: 45 min 📊 Hard 👁️ 3 views

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Foto: RecipeGirl

Ingredients

4 servings

2 pounds ground beef
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ cup crumbled gorgonzola cheese
3 tablespoons unsalted butter
1 medium shallot, (minced)
2 teaspoons minced fresh thyme
½ ounce dried porcini mushrooms, (soaked in one cup of hot water for 20 minutes, squeezed dry and minced (save the soaking liquid!))
½ pound shiitake mushrooms, (stems removed and thinly sliced)
½ pound cremini mushrooms, (sliced)
3 tablespoons brandy or cognac
salt and freshly ground black pepper, (to taste)
¼ cup olive oil
4 large red onions, (thinly sliced)
¼ cup brown sugar
2 tablespoons red wine vinegar
2 tablespoons heavy whipping cream
salt and freshly ground black pepper, (to taste)
4 hamburger rolls

Steps

In a mixing bowl, gently combine beef with the salt and pepper. Divide the meat into 8 equal portions. Quickly form each portion into a flat patty, handling the meat as little as possible. Sprinkle 4 of the patties with two tablespoons of the gorgonzola cheese. Top with the remaining four patties of beef and pinch the sides together to form a seal, indent the center. Refrigerate for 20 minutes, then set out at room temperature until ready to grill.
Heat the butter in a large skillet until melted. Add the shallot, garlic and thyme and sauté for 3 minutes or until the shallot is tender. Add all of the mushrooms and season with salt and pepper. Sauté over medium-high heat until the mushrooms begin to brown. Remove the pan from heat and add the brandy and reserved mushroom-soaking liquid. Continue to cook this mixture until all of the liquid has evaporated and the mushrooms are tender.
In a large skillet, heat the oil until hot but not smoking. Add the onions, cover and cook over medium-low heat until onions are very soft and golden brown, about 25 minutes. Raise the heat to medium-high and add the vinegar and brown sugar. Cook until the liquid has almost evaporated and a thick syrup has formed. Add the heavy cream, salt and pepper to taste.
Grill the burgers until desired amount of doneness. Place one burger on each bun and top with one tablespoon of the onion marmalade and a heaping spoonful of the sautéed mushrooms.