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Preparation. Step 1. Form beef into four 3-inch-diameter patties. Form cheese into two 1 1/2-inch rounds; place cheese atop two beef patties. Top each with another beef patty, sealing at edges.

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When burgers are done, remove to a plate and cover lightly with foil to rest. Slice the grapes thinly and then roughly chop them. Slice open the buns and spread the cut side of both halves with mayonnaise and Dijon mustard to taste. Place a patty on the bottom half of the bun and crumble Gorgonzola over the top to taste.

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Place the ground beef in a large bowl and season with the Worcestershire sauce, salt and pepper. Mix until just combined. Divide the meat into 4 equal portions and form each into a ball. Put plastic wrap on your counter and another piece over the patties and use a plate to flatten each one to 1/4″ thickness.

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Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill.

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1. Preheat grill to medium-high heat. 2. In a large bowl, mix together beef, salt, pepper, and Italian seasoning. Shape into 16 same-size thin patties. Note: Make as thin as possible. 3. Place 1 ounce crumbled gorgonzola on 8 of the patties, spreading it out almost to the edges. Place remaining patties on top, pressing down and sealing edges.

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3.Grill or broil patties for 5-6 min. each side, add gorgonzola cheese in the final minute of cooking to melt. Remove from heat. 4.Toast buns under broiler or grill for 1-2 min. or until golden brown. 5.Spread roasted garlic aioli over top bun and place on top of burger and cheese. Enjoy!

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Peel the onion and thinly slice. Melt the butter in a non-stick pan. Once butter is foamy, add the onions and season with salt. Sauté for 10 minutes or until transparent. Add the brown sugar and cook the onions until caramelized. Remove from the heat and set aside. In the meantime, start making the chickpea burgers.

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Reserve. Season the burger patties with salt and pepper. If using the cast iron, lightly grease with some olive oil. Cook the patties for about 4 minutes, flip and add 1/4 of the blue cheese per burger. Cover with a lid and cook for 3 more minutes for medium-rare. Allow the burgers to rest for 5 minutes. Add 1 tablespoon of mayo to the buns.

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• Once ready, take the meat balls and place onto the hot pan or flat top. Season only with salt and pepper. Smash immediately with a burger press ( making sure it's super flat ) • Let it cook for about 30-45 seconds then flip over and cook the other side • Place the Gorgonzola cheese on the patties and let melt

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Use huge hamburger buns! Toast the buns very briefly (this prevents them from becoming soggy from the beef and tomato juices). Lay lettuce leaves on the bottom half of the bun. Layer on the well-cooked, browned, thick-cut, smoked bacon. Place the cooked burger with melted cheese (use the microwave if you have to) on top of bacon and lettuce.

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Add the onions, cover and cook over medium-low heat until onions are very soft and golden brown, about 25 minutes. Raise the heat to medium-high and add the vinegar and brown sugar. Cook until the liquid has almost evaporated and a thick syrup has formed. Add the heavy cream, salt and pepper to taste.

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Instructions. To make the jam, fry the bacon and onions together until they start sticking to the bottom of the pot and start caramelising slightly. Add the garlic and bay leaf and fry for another minute. Add the smoked paprika, salt and balsamic vinegar and stir to combine. Add the sugar, apple juice and water.

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Top each burger with Gorgonzola cheese and leave on the BBQ to melt for 1 minute. Remove burgers and place on a plate. Spread mayonnaise on the inside of each toasted bun; place the burger on the bottom part of the bun, top with caramelized onions, Pancetta bacon, roasted bell pepper and the top of the bun..

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In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes. Whisk in cream, stock and wine. Simmer over low heat.

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Using a medium bowl, combine all burger ingredients (ground beef, egg, gorgonzola cheese, sundried tomatoes, bread crumbs, chives, Worcestershire sauce, garlic, pepper and salt); mix until well combined. Shape mixture into 4 patties. (Tip: Make the patties slightly thinner in the center.. Hey - I want some arugula - with a monster.

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Mise en Place. 16 ounce Beef, 1 teaspoon Worcestershire sauce, 1 teaspoon Dehydrated onion, 1 ounce Gorgonzola, 1 teaspoon Black pepper. Weight the ground meat and put it in a large bowl. Add the Worcestershire, dehydrated onion, gorgonzola cheese, and black pepper. Mix lightly with your hands.