Everyone loves a burger…well, at least everyone that might end up on this page! With that in mind, this is absolutely the best burger I have had, hands down.
Gorgonzola is Amazing
I am probably preaching to the choir here, but there is nothing better to me than a rich Gorgonzola sauce for beef. I’ve enjoyed it on pretty much every way that beef can be served. I recently cooked up a steak from a great recipe which had Gorgonzola sauce, and the sauce blew me away. Like blew me away so much that I was thinking about throwing the sauce into a bowl and pretending it was soup. Like that good. The recipe can be found at asweetpeachef.com here. Please check it out – it was amazing on the steak.
Thankfully, I realized that eating gorgonzola cream sauce like soup would be silly, never mind the amount of coagulation I could feel in my heart at the moment it slithered down my eager throat. But, me always being the thinker (stop laughing)….I thought…how could I maximize this amazing sauce without having to apologize to my kids for my early departure from this world. It came to me quickly….nobody ever says to someone prepping a burger – don’t ruin that burger by making it unhealthy!
The Best Burger Beginnings
And so, it was clear pretty soon, that I needed to make this a burger. The sauce was so decadent, earthy, savory, and amazing, it would be perfect for a burger bun to sop up. The greasiness of the burger patty would perfectly complement this sauce…even if it was a frozen patty from my local grocer.
This seems wonderful enough. A burger can be made by the sauce, there is no doubt. However, my brain doesn’t seem to stop there. I want to make it that much better. My kids have to live with my endless pursuit of perfection. Whether it be food, or my annoying desire for them to have their rooms cleaned every day, I like things to be as good as can be.
So….here it is….I decided I was going to make the most life changing burger I’ve ever had. A better burger than made by that British chef that likes to yell at his underlings so much (although his BurGR, or now Burger – as if people had a problem pronouncing the original name is more than worth a stop). Better than anything that chaotic spikey hair guy finds in his late 60s Chevy convertible. I have to say I didn’t disappoint. But, I did have to make 2 tries.
To Make the Best Burger, You Must Iterate
My first try was about using an expensive and very tasty burger patty. This was wonderful, but was missing something. It was juicy, flavorful, and the sauce was great…but, it wasn’t as rich as I wanted. Big was not enough…I wanted HUGE flavors.
So, day 2, I had decided to make some bacon for a modified wedge salad. Just 2 thick slices from that wonderful Costco thick cut bacon. The pan seemed unassuming…bacon fat cooling as I got my ground beef from LaFreida out of the refrigerator. I had planned on grilling my burger that night. Why? Why the F not??? However, the scent of bacon fat called out, as if it was sent to me by a higher power and not by my nose. Yup….it was a calling that I needed. Cook that amazing burger patty in pure, wonderful bacon fat. And so it was done…the path lit up like the yellow brick road.
And here you are….without a doubt, the best burger I’ve ever made. If not the best I’ve ever had, close to it. Perhaps I had a better burger when I’ve had too much to drink that I can’t recall the amazingness. Please enjoy, and please comment on your thoughts!
Looking for an awesome side for this Amazing Burger?
Try one of these sides!
- Tomato Salad Perfecto : The freshness and acidity of this salad will help balance the richness of the burger.
- Jeff Mauro’s Sweet Potato Fries : Make some extra gorgonzola sauce and use it as dip for these perfectly crispy and light sweet potato fries!
Gorgonzola Slathered Burger
Equipment
- Frying Pan (2)
Ingredients
Gorgonzola Sauce
- 2 tbsp unsalted butter
- 1 shallot minced / finely sliced
- 1 clove garlic minced
- 2 heaping tbsp crumbled gorgonzola cheese the fresher the better
- 2-3 tbsp heavy cream
- salt to taste
- pepper to taste
Burger
- 4 Pre-made Burger Patties Try LaFreida (Seriously!!!!)
- 4 Burger Buns I like small buns, to not take away from the burger. Try Brioche buns, you won't be offended.
- 4 slices Bacon Thick cut if possible, to give you enough fat to cook the burgers in.
- Favorite Burger Toppings I like dill pickle and raw onion
Instructions
Gorgonzola Sauce
- Heat clean frying pan over medium heat
- Melt butter
- Add minced shallot and cook for 2 minutes, stirring occasionally
- Add garlic and cook for 1 minute
- Add Gorgonzola and stir to help melt
- Once cheese is melted, add heavy cream, 2 tbsp at first, and stir to incorporate
- If you want it thinner, add more cream
- Season with salt and pepper to taste
Bacon
- Fry bacon
- Discard bacon and leave fat in pan. OR place bacon aside to use as a topping.
Burger
- Heat bacon fat at medium-high
- Place burger patty in hot bacon fat and press down to flatten
- Cook for about 5 minutes, or until meat sweats on the top of patty. Note time of cooking. While cooking, prepare buns with favorite toppings and a thin layer of Gorgonzola sauce.
- Flip burgers with intention to cook the same duration as on the other side. With 2 minutes left in cook time, place a layer of Gorgonzola sauce on the burgers. Cover.
- Place burgers on prepared buns and enjoy after a couple minutes of rest.
