Cheese Lover’s Burger


Like everyone I know, I succumb to a big, juicy cheeseburger. For a fun twist, I’ll tuck cheese into the center of the meat patties where it melts as the meat cooks. My favorite cheese to use is Cheddar or Gorgonzola. Topping the burger with extra cheese makes it simply irresistible.


  • 3 lb (1.5 kg) ground chuck
  • 1 Tbsp sea salt
  • tsp freshly ground pepper
  • 3 oz (90 g) Gorgonzola dolce cheese, plus more for topping
  • 6 hamburger buns, split

Suggested Extras

  • Butter lettuce leaves or arugula
  • Tomato slices
  • Purple onion slices, grilled or raw
  • Roasted red (bell) pepper slices
  • Pepperoncini


In a bowl, combine the meat, salt, and pepper and mix together with your hands. Divide the meat into 12 balls and flatten 6 of them slightly. Divide the Gorgonzola into 6 portions. In the center of each of the 6 slightly flattened balls, place a cheese portion. Place the remaining balls of meat on top and pinch the edges together. Gently flatten to make 6 patties 5–6 inches (13–15 cm) in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 4 hours before cooking.

Preheat a grill to medium-high and oil the grill rack. Place the buns, cut side down, on the grill and grill until just golden, 2–3 minutes. Transfer to a plate and keep warm. Place the patties on the grill and cook for about 4 minutes per side for rare, 6–8 minutes per side for medium, and a full 10 minutes per side for well done. During the last minute of cooking, add more Gorgonzola to the top of each burger.

Serve the burgers hot with the buns and condiments.