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6
servingsEasy
20 min
By Andrew Schloss and David Joachim
Published 2007
It is best to make these burgers with a young Gorgonzola, like Gorgonzola dolce. Aged for about 3 months, Gorgonzola at this stage is not as flavorful as the longer-aged Gorgonzola piccante, but it is much softer and easier to form into a cohesive filling. The melting core of Gorgonzola and garlic is delicious with the glow of fresh peppercorns that permeate the burger.