Gorgonzola Burger Recipe
August 22, 2007
Gorgonzola Burger
Everyone has their own special burger that they love to cook, but where did the burger come from? The hamburger has been around for thousands of years. It is said the Egyptians ate something that resembles the hamburger. In the 13th century Genghis Khan brought ground meat into battle. The warriors would not dismount their horses for long periods of time and ground meat could be eaten with one hand, perfect for his troops. It was brought into Moscow, where the Russians adopted it and called it “steak tartare”. It was changed slightly over years to fit the tastes of the Russians. In other parts of Europe the modern hamburger was eaten in many different forms. In the 18th and 19th centuries, Sailors who had visited Hamburg, Germany tried their form of ground beef and gave it the name of “Hamburg steak” for the port where they tried it. They brought this food back to America where it became known as “steak cooked in the Hamburg style”. From here our modern hamburger was created. Although the modern is very different from what the early Egyptians ate, it has the same sense and satisfies millions.
Today anything can go on a hamburger, from cheese to any sauce you can imagine. The hamburger has evolved tremendously over thousands of years. Everyone likes their own special flavor on the hamburger. Here is one that our chef enjoys at home.
Ingredients
- 12 ounces lean ground chuck
- 2 ounces Gorgonzola cheese or other blue cheese
- Vegetable oil
4 Focaccia rolls
4 Romana Tomato slices
4 thin slices red onion
1/2 head of grilled romaine
- Horseradish sauce
Preparation
Mash Gorgonzola cheese and meat together in a bowl.
Season with pepper.
Form beef into four 3-inch-diameter patties.
Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with vegetable oil. Grill burgers until charred outside but still juicy, about 3 minutes per side.
Grill buns until lightly toasted, about 1 minute.
Place each burger on 1 bottom bun. Top with tomato, onion, romaine, and horseradish sauce. Top with bun
