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New York State Four Seasons Gorgonzola Grape Burger

In this homage to my adopted home state I honor New York's beef producers, our grape industry and our dairy farmers as well as our fantastic and adventurous foodie community. When I moved to New York State in high school I attended a high school in a huge dairy farming community. As an adult I am lucky enough to live in an area with quite a few Highland beef farmers and a local focus on grape production. Fifteen minutes from me, in Cuba, New York, is the Cuba Cheese Factory and Cheese Shoppe. They have long been a force in New York Cheese production and sales. I always buy my Gorgonzola at their outlet store. . The soft onion topped buns remind me of the wonderful aroma I smelled when walking past bakeries in the wee hours in Rochester during my college hours. I love supporting my local farmers and state industries with my food purchases.


¾ lb coarsely ground sirloin
¾ lb coarsely ground chuck
2 Tablespoons canola oil or olive oil
Montreal Steak Seasoning, to taste
¾ cup crumbled Gorgonzola cheese
2-2 ½ cups coarsely chopped red or black seedless grapes
6 large, soft onion topped bakery rolls
3 Tablespoons mayonnaise
3 Tablespoons coarse-grind prepared Dijon mustard


Using clean hands, lightly combine ground sirloin and ground chuck in a large bowl. Do not squeeze the meat while mixing. Evenly divide the beef into 6 portions of approximately ¼ lb each. Use wet hands to gently form each portion into a patty that is about half an inch thick. Place patties on a parchment or waxed paper lined platter or cookie sheet. Use your thumb to lightly press an indentation in the center of each patty. This will help keep the patty from deforming while on the grill. Lightly sprinkle Montreal Steak Seasoning over patties, to taste.

Preheat gas grill to medium high. (If using a charcoal grill, build a medium hot bed of coals.) When the grill reaches temperature, use a heat-resistant silicone basting brush to lightly coat the grill racks with oil. Transfer patties to the rack, directly over the heat. Lower cover on grill and cook, turning once, until patties are done to your preference. This should take about 5 to 7 minutes on each side for medium doneness. If you have an instant read thermometer, you can use it to check the internal temperature to be sure.

Split onion rolls and set aside.

Remove patties to a clean platter or cookie sheet. Evenly divide the Gorgonzola over the tops of the hamburgers. You should aim for about 1 Tablespoon per burger.

Spread about 1 ½ teaspoons mayonnaise on the cut side of the bottom half of each bun and 1 ½ teaspoons Dijon mustard on the cut side of the top half of each bun. Transfer each burger, Gorgonzola side up, onto the bottom half of a bun. Top each burger with ¼-1/3 cup of coarsely chopped grapes. Place top half of the bun on burger. Serve and enjoy!


This burger was an inspired pairing on a spring evening. We craved a burger with crunch, sweetness and pungency and found that the simple combination delivered everything we wanted.

We have been able to reproduce this burger any time of year because we can always get each of the components even at grocery stores with very limited selections. Grilled New York strip steaks are often topped with blue cheese so it seems natural to put the blue cheese on a grilled New York burger! The grapes, mayonnaise, and Dijon mustard combine with the Gorgonzola to create explosive flavor with simple, easy to find, year-round locally available ingredients. It