Weeknight Gogonzola Burgers on Fresh Onion Rolls

WEEKNIGHT GORGONZOLA BURGERS on FRESH ONION ROLLS
~~Aunt Betty's Kitchen, August 2013

              ***BIG, BOLD & BELLY-LICIOUS! ***




For whatever reason, I'm on a big hamburger kick. So this week, I put my George Foreman to work (too hot to fire up the grill outside) and made delicious burgers and fries for tonight's dinner. I did fix Emeril's Oven Roasted French Fries that I posted earlier and they were delicious.





For the Patties:
1 pound ground chuck
salt & pepper
garlic powder
onion powder
Gorgonzola Crumbles


Fixins:
1 purple onion, SLICED
2 roma tomatoes, sliced longways
green leaf lettuce
mustard
Miracle Whip or if you must, Mayonnaise
Sliced dill pickles
Crispy bacon slices, optional*

**ABSOLUTELY NO KETCHUP.... PUH-LEEZ**

Prepare your hamburger by seasoning with salt, pepper, garlic powder and a little onion powder. Grab a fistful of meat and prepare a hole in the middle. Insert about 1 Tbs +/- Gorgonzola crumbles in the middle and finish hand shaping into patties the size you prefer. Be sure and keep the cheese covered. We like a good hearty size, about 1/2" thick (about 1/4 pound each burger) (Hey, we live in Texas... it's a beef state!)

I prepared my patties earlier in the day and layered them in between wax paper to let the meat re-chill and firm back up. You can go ahead and drop them on the grill, in a skillet or on your George Foreman. Either way works. 

Cook until they no longer sizzle and are done inside. No raw hamburger!

I toasted the onion rolls on my cast iron griddle with a little butter. As soon as the patties come off the fire, immediately put another Tbs of Gorgonzola cheese on top of the hot meat. Dress up your burger your way and dive in!

YIELD: 4 hearty burgers or 6 regular size

Gorgonzola is similar to but different from Bleu Cheese. A wonderful flavor with a hamburger.

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.¸.•°*”˜˜”*°•. `⋎´THANKS FOR SHARING