Gorgonlicious Garden Burger Recipe

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Gorgonlicious Garden Burger

Amy Wertheim


I compete every year in a local braggin' rights grill competition at a local county fair. I'm the only girl that ever competes and it's been a huge source of amusement for all the guys that I've tried to compete against them. Unfortunately, I tend to be a tad competitive and I've been working on my grilling... so much that I was able to place 2nd in both the beef and pork divisions this year. This burger is a variation of the one I used with a twist on the toppings to really make it a national winning burger.

pinch tips: How to Freeze Fish, Meat & Poultry




40 Min


20 Min


2 tsp
dried oregano
2 tsp
dried thyme
2 tsp
dried rosemary
2 Tbsp
2 tsp
cayenne pepper
2 tsp
black pepper
2 Tbsp
2 Tbsp
garlic powder
2 Tbsp
onion powder
3 oz
gorgonzola cheese, crumbled
1/4 c
1/4 c
sour cream
1 clove
garlic, minced
1/4 tsp
onion powder
2 lb
ground chuck (80/20)
2 Tbsp
worcestershire sauce
6 oz
gorgonzola cheese, divided into 1 oz. squares
12 slice
bacon, uncooked
2 medium
firm tomatoes, sliced & grilled
1 medium
red onions, sliced & grilled
1 bunch
romaine lettuce
6 medium
white bakery hamburger buns, split and toasted
skewers, soaked

Directions Step-By-Step

In a large shallow bowl, place all spice ingredients and whisk together spice mix; set aside until needed.

In a medium mixing bowl, prepare dressing by crumbling 3 oz. of cheese and mixing it thoroughly with the other dressing ingredients; set aside to chill in a cooler or refrigerator until ready to dress the burgers.
In a large mixing bowl, crumble the ground chuck and add the Worcestershire sauce. Gently mix sauce into the ground chuck. Divide the ground chuck into 12 equal portions about 2.66 ox each. Form each set into a thin patty and set aside. Place 1 - 1 oz. piece of Gorgonzola cheese in the center of 1 patty; continue to place the remaining 5 – 1 oz pieces on another 5 patties. Using the remaining patties, place one patty over each of the cheese and patty sets, pinching the edges of the two patties to form a seal around the edges, making it tight. Pick up each patty, and gently reform the burger and pat it back out to thinness if needed. After each stuffed patty is sealed, take patties one by one and coat in the seasoning mixture, not forgetting to coat the side edges and patting them nicely flat when finished; wrap each burger with plastic wrap and place in a cooler or refrigerator to firm up and rest, approximately 30 minutes.
Pre-heat grill to medium-high heat; before placing the patties on the grill to cook, wrap each patty with 2 pieces of bacon, pushing two skewers thru each patty like an “X” to hold the bacon in place. Cook patties until cooked through or temperature reads 160⁰F (do not press on patties while grilling). Remove patties and cover; allow to rest 10 - 15 minutes after cooking for cheese to settle.
While patties are resting grill red onions, tomatoes and toast buns. Before building the burger, remove the skewers & bacon; then spread a generous amount of Gorgonzola dressing onto both sides of the grilled buns; add romaine lettuce, then the grilled onions, tomatoes and finally the patties. Make sure you have a napkin handy and Enjoy!

About this Recipe