These mini bonfire burgers are a tasty and simple way to feed your guests this winter.
The burgers combine flavoursome Gorgonzola cheese, a product of Protected Designation of Origin (PDO) – you’ll see a ‘g’ on the aluminium foil that protects the cheese, with Welsh Beef, a product of Protected Geographical Indication (PGI).
Gorgonzola is a high quality cheese guaranteed by production rules with an unmistakable aroma and taste and a history which dates back to the eighth century. There are currently 40 dairies and over 3,000 farms making milk for the production of Gorgonzola cheese.
Credit –
Consorzio per la Tutela del Formaggio Gorgonzola
Photography and Reportage: Steve Lee
Recipe and Food Styling: Jocelyn Barker, The Dialogue Agency
Mini Bonfire Burgers stuffed with creamy Gorgonzola
Makes 8 mini or 4 large burgers
500g minced Welsh beef
2 tsp English mustard
1 clove of garlic, crushed
1 egg yolk
Salt and cracked black pepper
80g Gorgonzola piccante, crumbled
2 tbsp mayonnaise
8 mini or 4 large burger buns
Salad leaves, to serve
Balsamic Onions:
1 large red onion, sliced
small knob of butter
1 tbsp brown sugar
2 tbsp Balsamic vinegar
– Mix the beef, 1tsp mustard, garlic and egg yolk together with your hands. Season and form into 16 flat patties
– Sandwich two patties with approximately 1 tsp crumbled Gorgonzola and press the edges together to form a tight seal. Chill for 30 minutes or more
– Meanwhile, fry the onions in a little butter until soft. Stir in the sugar and balsamic vinegar and cook for a further 1-2 minutes until caramelised
– Cook the burgers under the grill for 3-4 minutes a side until cooked through
– Mix the mayonnaise and remaining English mustard and spread a little on each burger bun. Finally, top with salad leaves, Gorgonzola burger and caramelised onions
READ MORE The Darjeeling of Tea
Speak Your Mind