Lelo in Nopo (and from here on known by her burger name: Whataburger! ) chimes in with this piece of homegrown Portland deliciousness. How'd she do it already:
It might disappoint you some to learn they come from a recipe in Cooking Light magazine for Grilled Blue Cheese Burgers. The secret is to shape the patties the night before and chill 'em. And since I prefer gorgonzola to blue cheese, well, it's gorgonzola.
2 1 oz slices country white bread
2 T fat free milk
1/2 t salt
1/2 t black pepper
2 lbs lean ground sirloin
1/2 cup crumbled gorgonzola cheese
cooking spray
8 hamburger rolls ( I like the kaisers from New Seasons)
Prep grill. Place bread in food processor; process 30 seconds or until finely ground. Place breadcrumbs in a large bowl. Add milk, toss with a fork to moisten. Add salt, pepper, and beef to breadcrumb mixture, stirring just until combined. Divide meat mixture into 16 equal portions, shaping each into a 3 1/2 inch patty. Spoon 1 T cheese in the center of each of 8 patties; top each with 1 remaining patty, pinching edges to seal.
Place patties on grill rack coated with cooking spray, grill 4 minutes on each side or until desired degree of doneness.
Last year I made a similar burger to this, but added to it grilled apples on top. Sweet sweet jesus. That was good.
No comments:
Post a Comment