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Beef Burgers with Gorgonzola Cheese and Sun-Dried Tomatoes

Makes 4 to 6 patties.


    Beef Burgers with Gorgonzola Cheese and Sun-Dried Tomatoes

    Beef Burgers with Gorgonzola Cheese and Sun-Dried Tomatoes


    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 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



    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".


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    This recipe is part of the Burger Time collection.



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    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.