RECIPES: Recipe Details

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Gorgonzola Cheese Berger with Fresh Tomato Basil Salsa

This burger is so good I like to serve it at summer dinner parties. I dress it up with homemade purple potato chips and a glass of Sutter Home Cabernet sauvignon


1 1/4 lb. ground chuck
1 1/2 teaspoon finely diced fresh garlic
2 teaspoon Grey Poupon mustard
2 teaspoons Worcestershire
1 teaspoon salt
1/4 teaspoon black pepper
3 med. large ripe tomatoes-seeded and diced 1/2 inch pieces
1/4 cup small julienne red onion
1/4 cup fresh basil sliced in thin strips
3/4 teaspoon Colavita extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon salt, black pepper to taste
2/3 cup crumbled gorgonzola cheese
lettuce enough for three burgers
three lightly buttered and toasted burger buns


FOR BERGER: Mix together well, first six ingredients. Chill at least 30 min.FOR SALSA:Toss together next 7 ingredients. Chill until ready to serve.TO ASSEMBLE: Form Burger into three burgers. About 7 oz. each. Make a small indentation in top of Burger. This is so the Burger will cook flat and hold the cheese better. Grill to within one min. of desired temperature. Indentation side down first. Add cheese, close grill and cook for last min.Place on toasted bun and top with lettuce filled with salsa.