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".
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Tourtière AU Cerf
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Artichauts en Barigoule
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de Canut
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.