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Gorgonzola Stuffed Cranberry Walnut Burger with Raspberry Dressed Greens

This burger was inspired by one of my favorite summer salads; mesclun greens dressed with raspberry vinaigrette, tossed with dried cranberries, walnuts and gorgonzola cheese. The marriage of these simple, delicious ingredients made for a very sophisticated tasting burger. Transforming the idea into a burger just seemed to make sense!

Ingredients 

Patties:
1 pound ground chuck
1 pound ground sirloin
1 small red onion, finely chopped
¼ cup Cabernet Sauvignon
1 ½ teaspoon Worcestershire sauce
3 tablespoons chopped fresh parsley
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¾ cup walnuts, roughly chopped
¾ cup dried cranberries, roughly chopped
2 cups crumbled gorgonzola
Raspberry Vinaigrette, Mesclun Greens and Tomato:
1/8 cup red wine vinegar
3 tablespoons of raspberry jam
kosher salt and freshly ground pepper to taste
¼ cup olive oil
2 cups mesclun greens
1 medium tomato, thinly sliced
¾ pound cremini mushrooms
Vegetable oil, for brushing the grill rack
6 Kaiser rolls

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the chuck, sirloin, onion, Cabernet, Worcestershire, parsley, salt and pepper in a bowl. Gently mix in the walnuts and cranberries and divide the mixture into 12 equal-sized balls. Shape each of the balls into a patty to match the size of the rolls. Stuffing procedure: Place 3-4 tbsp of blue cheese on top of a patty and place another patty on top. Pinch the edges to join and seal. Repeat this process until all 6 patties are prepared. To make the salad dressing, mix the vinegar, raspberry jam, salt and pepper in a small bowl. Whisk in olive oil until emulsified. Pour the dressing over mesclun greens, tomatoes and mushrooms. Brush the grill rack with oil. Grill the mushrooms for about 5 minutes and grill the burgers for approximately 4 minutes on each side. During the last few minutes of cooking, place the rolls cut-side down on the outer edges of the grill and lightly toast till golden. Remove the mushrooms from the grill and thinly slice them. To assemble the burgers, place a tomato slice on each roll bottom, followed by a small handful of mushrooms. Place the burger on next, and top with a handful of mesclun greens. Add the roll tops and serve.

Comments 

Thanks so much for considering my recipe in the Build a Better Burger Contest. I can't wait to make it for you!