alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Beef Burgers with Gorgonzola Cheese and Sun-Dried Tomatoes

Makes 4 to 6 patties.

    Share

    Beef Burgers with Gorgonzola Cheese and Sun-Dried Tomatoes
    Advertisement

    Beef Burgers with Gorgonzola Cheese and Sun-Dried Tomatoes

    Ingredients

    2 to 3 ounces (57 to 85 g) gorgonzola cheese, crumbled

    1/3 cup (80 mL) sun-dried tomatoes, drained and chopped

    2 cloves garlic, chopped

    1 Tbsp (15 mL) cumin powder

    Salt and pepper to taste

    1 pound (450 g) lean ground beef (or ground bison)

    Whole grain hamburger buns

    Nutrition

    Nutrition facts per burger and bun: 376 calories; 24 g protein; 21 g fat (8 g sat. fat, 0 g trans fat); 24 g carbohydrate; 4 g fibre; 480 mg sodium

    Directions

    01

    Combine cheese, tomatoes, garlic, and spices in a bowl.

    Add beef and lightly mix together. Form meat into even-sized patties.

    Place burgers on a pre-heated grill and cook for about 4 minutes per side over medium heat or until internal temperature is 160 F (71 C). Serve on buns and try garnishing with fiery Dijon mustard or one of alive’s creative condiment suggestions in "A World of Flavour".

    Advertisement

    Like this recipe?

    This recipe is part of the Burger Time collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.