11973 Mark Peel’s Gorgonzola Hamburgers on Nancy Silverton’s Hamburger Buns 4 burgers Thu May 15 09:57:00 -0700 2008 Wed Jun 04 16:24:27 -0700 2008 American Licensed http://www.chow.com/recipes/11973 Wed, 04 Jun 2008 23:24:27 GMT A hearty and pungent burger A hearty burger filled with pungent Gorgonzola cheese. Mark Peel and his pastry chef wife, Nancy Silverton, treat diners at their their Los Angeles restaurant, Campanile, and the La Brea Bakery to the sublime flavors of California-Mediterranean cuisine. Those flavors are reflected in this hearty and pungent burger.

Serve it up on grilled or toasted Nancy Silverton’s Hamburger Buns and top it off with Dijon mustard or ketchup, sliced tomato, onion, and iceberg lettuce.

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  • Combine the ground chuck, salt, and pepper in a medium-size mixing bowl and mix gently but thoroughly to combine. Divide the meat into 4 equal portions. Form each portion into a ball and poke your finger into the center to make a small cavity. Put about 1 teaspoon of the Gorgonzola in each cavity, then pinch it closed. Gently flatten each ball into a patty about 1 inch thick.
  • Heat the grill or a skillet over medium-high heat. If pan-frying, heat the oil in the pan. Cook the burgers to the desired degree of doneness, about 7 minutes per side for medium.

    • Excerpted from The Great Big Burger Book, by Jane Murphy & Liz Yeh Singh. (c) 2003, used by permission from The Harvard Common Press.

    ]]>     http://www.chow.com Jane Murphy and Liz Yeh Singh 49 Soup/Salad/Sandwich 217 1 1/2 pounds ground beef chuck

    ]]>     301 1 teaspoon kosher salt

    ]]>     305 1 teaspoon coarsely ground black pepper

    ]]>     3 ounces Gorgonzola cheese

    ]]>     1 tablespoon vegetable oil, if pan-frying

    ]]>     2530 burger 380 sandwich 256 cheese 762 chef 15326 cookout 747 grilling 1026 hot weather 7759 july 4 18589 labor day memorial day 137 meat 746 outdoor 804 simple 19199 mark peel 8161 nancy silverton 15324 jane murphy 15325 liz yeh singh 15672 the great big burger book