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.
- 1Combine 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.
- 2Heat 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. © 2003, used by permission from The Harvard Common Press.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.