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Gorgonzola Blue Cheese Burger Recipe – Celebrate National Cheeseburger Day!

pinup girl fanning the barbecue with her dress

There are few things that are as satisfying to eat as a good burger. It may sound simple, a good patty with cheese on a bun. Oh. Yeah. The best thing is that you can dress it up fancy with any cheese you like, any number of cheeses you want, and the toppings can be simple (just ketchup please) or over the top (avocado, sriracha and garlic aoli hmmmm ok!).

To help celebrate National Cheeseburger Day, September 18th (put it on your calendar for next year why don’t ya), I have an awesome STUFFED cheeseburger recipe. No need to worry about the cheese on top of your burger making the other toppings sliding off, the cheese is INSIDE of the burger. YES! Not only that, but the ground meat includes Cluck ‘n Mooground. This is a blend of chicken and beef mixed together for flavor. It is also made from antibiotic and hormone free, humanely raised chickens and grass-fed cows and contains 52% less fat, 34% fewer calories and 57% less saturated fat than a typical grass-fed beef burger. All I needed to convince me to have a second, or third, helping of these Gorgonzola stuffed burgers, come on THEY’RE HEALTHY!

Ok enough chatter, let’s get down to business of making this burger.


cooked burger on a plate with fruit

Cluck ‘N Moo™ Gorgonzola Blue Cheese Burger Recipe

• 1 lb. ground sirloin or butcher’s grind meatloaf mix
• 2 tsp salt
• 2 1/2 tsp cracked fresh pepper
• 1 tsp garlic powder
• 1/4 lb. Cluck ‘n Moo Ground
• 1 yellow onion, sliced
• 1 T butter
• 1/2 C ketchup
• 1 adobo pepper with 1 tsp sauce
• 4 hamburger buns

• Prepare gas grill or coals for grilling.
• In a saucepan, melt butter over medium heat. Add onions, 1 tsp salt and 1/2 tsp pepper to taste and sauté for 15 minutes, stirring occasionally so onions soften but don’t brown.
• In a medium sized bowl, gently combine beef with garlic powder, 1 tsp salt and 2 tsp pepper. Don’t over mix or the meat will become tough when grilled. Divide into four sections and gently form patties. Set aside.
• In a small food processor, chop adobo pepper and sauce until finely combined. Add ketchup and combine. Taste for heat, add more ketchup if it’s too spicy.
• When coals or grill is hot, put patties on grill, turning only once. Once turned, top with Gorgonzola to melt. Cook patties to your preferred doneness. Add buns to the grill to toast. Pull both from grill when done.
• Assemble buns with burgers and sautéed onions, and top with adobo ketchup and fix-ins.

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1 Comment

  1. This sounds so delicious, and looks great too! Would love to try this.