I have always struggled with burgers. I love them, but I've never been any good at making them at home. It seems mine always turn out too dry. I always look forward to magazine articles in the summer, because you always get ideas for a better burger. This year, I decided to try a stuffed burger. And since I like blue cheese, I decided to stuff my burgers with gorgonzola.
I used my standard burger recipe, but it needs work, so any suggestions are welcome!
I bought a beef chuck roast (just a small one- a little over a pound) and ground it using my kitchen aid grinder attachment. To the freshly ground meat I added a handful of panko bread crumbs, some worcestershire sauce, some chopped garlic and salt and pepper. I divided the mix into 8 portions, and formed each portion into a patty. Then, I took 2 patties and put some crumbled gorgonzola between them and sealed them up. When I was done I had 4 burgers.
I grilled the burgers, then served them with potato chips and a quinoa salad.
The flavor was great, but I'm still struggling with how to get a juicy burger. Should I add some additional fat to the ground mix? Stop using the bread crumbs? Help! I could also use some help with my food photography...yikes!