Gorgonzola stuffed burgers are better than average cheeseburgers, because burgers are always better when they’re stuffed with cheese!
Disclosure: These burgers are stuffed with Wisconsin-made Sartori gorgonzola cheese, which I received from Sartori at no charge. As a proud ambassador member of the Sartori Society, I’m delighted to use Wisconsin-made cheeses in my recipes. Other than the free products, I receive no compensation in exchange for my recipe development.
This stuffed cheeseburger oozes with creamy, Wisconsin-made, Sartori Reserve Dolcina® Gorgonzola cheese. The toasted ciabatta bun has a schmear of homemade cranberry mustard, providing a zesty pop of flavor. You won’t find that in a bottle of ketchup or yellow mustard!
Fire up your grill and get ready to make this gorgonzola stuffed burgers recipe.
Check out the basics of making gorgonzola burgers here. The full, printable recipe is at the bottom of this post.
If you don’t own a grill, you can certainly cook these burgers up in a grill pan on the stove, or even under a broiler. For side dishes, you can never go wrong with southern style mustard potato salad, or healthy baked apple chips.
There are just a couple of basic tips that I have for you in regard to making the burgers:
- Don’t add salt to the beef mixture itself. Instead, sprinkle it on both sides of each burger just before grilling. Doing this will prevent the salt from breaking down the fibers in the meat, keeping them from becoming gummy and dry.
- For the same reason, avoid over working the meat mixture. This can be sort of tricky when it comes to stuffing them with cheese. Just form the patties lightly with your hands, pinching the edges all around to form a good seal. This prevents the cheese from oozing out while the burgers are cooking.
- Resist the urge to press down on the patties while they’re cooking. This does nothing to help the burgers cook, and actually, it just presses all of the juicy goodness out of them!
Who’s hungry? Let’s cook up some Gorgonzola stuffed burgers and make some cranberry mustard!
Items you’ll need to make the recipe:
The items below have affiliate codes attached to them. I make a few pennies from any sales, which doesn’t affect your cost, but helps to keep this website operational. Thank you for helping to support It’s Yummi!
Ground beef sirloin, stuffed with creamy Gorgonzola cheese, topped with homemade cranberry mustard.
FOR THE BURGER PATTIES
- 1 pound ground beef sirloin (85% lean)
- 3/4 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon worcestershire sauce
- 4 ounces crumbled gorgonzola cheese
- 1 teaspoon kosher salt (not table salt)
- 4 Brioche buns, or bread/buns of choice.
FOR THE CRANBERRY MUSTARD
- 2/3 cup orange juice
- 2 cups fresh or frozen whole cranberries
- 3 Tablespoons sugar
- 1/4 cup honey
- 1 Tablespoon red wine vinegar
- 1 Tablespoon grainy mustard
- 4 Romaine lettuce leaves, washed and trimmed
FOR THE BURGERS:
1. In a medium mixing bowl, use clean hands to combine sirloin, black pepper, garlic powder, and worcestershire sauce. Separate beef into 8 equal sized portions.
2. Press down slightly onto 4 balls to form rough patties and place gorgonzola cheese into the center of each. Top each with additional ball of sirloin and form into patties, being sure to seal the edges all the way around to prevent cheese from oozing out during cooking.
3. Preheat outdoor grill or indoor grill pan. Just before grilling, sprinkle kosher salt onto both sides of each burger patty. Grill burger on each side for approximately 3 minutes for medium rare, 5 minutes for medium, or until desired doneness is achieved.
4. If desired, butter inside of buns and lightly toast on grill for 1-2 minutes.
5. Top burgers with cranberry mustard and romaine lettuce leaves and serve warm.
FOR THE CRANBERRY MUSTARD:
1. Put 1 cup of water and the cranberries in a medium sized saucepan and bring to a boil. Reduce the heat and simmer until the cranberries have burst (about five minutes), then add the sugar and honey and stir until dissolved. Add the vinegar and mustard and stir to combine. Season to taste.
2. Process in a food processor or high speed blender using the pulse button (if you want it really smooth, you can then press the mixture through a nylon strainer, but I leave it chunky). Put in a sterilized jar, then cover and seal with a vinegar-proof lid. Let cool, and keep in the refrigerator for up to two weeks.
|Amount Per Serving||As Served|
|Calories 785kcal Calories from fat 294|
|% Daily Value|
|Total Fat 33g||51%|
|Saturated Fat 13g||65%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
Want a delicious dessert to serve with your gorgonzola stuffed burgers?
Enjoy your burgers, and your cookout!