Sure, you could celebrate National Cheeseburger Day with a straight-up hamburger topped with a slice of cheddar cheese—or you could try this super-flavorful burger that’s mixes savory beef with sweet grilled fruit and pungent, salty Gorgonzola cheese. The trick to grilling the onions is to carefully keep them in thick slices so that they don’t fall apart and slide through the grates. Using a flat spatula will help hold them together when you flip them.
Gorgonzola-Stuffed Burgers with Grilled Nectarines
1 1/2 lb. (750 g) ground beef
1/2 lb. (250 g) cold Gorgonzola cheese, crumbled
Kosher salt and freshly ground pepper
2 nectarines, pitted and quartered
1 yellow onion, cut into 1/2-inch (12-mm) slices
Olive oil for brushing
1 Tbs. balsamic vinegar
4 brioche buns, split
Mayonnaise for spreading
4 Bibb lettuce leaves
Prepare a medium-hot fire in a grill.
Form the ground beef into 4 patties. Divide the cheese among the patties, tucking the cheese inside the meat so that it is completely enclosed. Using your fingers, create a dimple in the middle of each patty.
Season both sides well with salt and pepper. Transfer to the refrigerator and let chill for 15 minutes.
Alternatively, you can divide the cheese on top of the patties during the last 2 minutes of grilling, as seen in the photo.
Meanwhile, make the grilled nectarines and onions. Brush each piece of nectarine with some of the olive oil and balsamic vinegar and season lightly with salt and pepper. Brush both sides of the onion slices with olive oil and season with salt and pepper. Arrange the nectarines on the grill grate directly over the heat and grill, turning with tongs every couple of minutes, until soft and nicely grill-marked, about 6 minutes total. Transfer the nectarines to a cutting board and slice thinly.
Arrange the onions on the grill grate directly over the heat and cook, turning once, until nicely grill-marked, about 4 minutes per side. Transfer the onions to a cutting board and cut each slice in half,
separating the individual rings.
Arrange the bun halves, cut side down, on the grate directly over the heat and toast until lightly browned, 1 to 2 minutes. Transfer to individual plates.
Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium-rare, about 4 minutes per side. Spread mayonnaise on the bottom bun, top with the lettuce, then set the burger on top. Add the nectarine slices and onions, then close the
burgers and serve immediately. Serves 4.
For this and more ideas for burgers you’ll want to serve every night of the week, check out our new Burger Night, by Kate McMillan
