Pro tip: Let these burger patties chill in the fridge for at least an hour before grilling. The flavor intensifies and makes for a tastier burger. If you're not crazy about gorgonzola, crumbled feta will do.
Servings and Ingredients
|1 lbs. ground sirloin|
|2 lbs. ground chuck|
|1 c. chopped, drained, sundried tomatoes packed in oil, 2 tbsp oil reserved|
|1 c. crumbled gorgonzola cheese, divided|
|½ c. minced onion|
|1 tbsp. Hy-Vee dried basil|
|2 tsp. ground cumin|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|3 Vidalia onions, thinly sliced|
|¼ c. Hy-Vee Select balsamic vinegar|
|8 Hy-Vee hamburger buns|
|8 lettuce leaves|
- Mix ground beef, chopped sundried tomatoes, 1/2 cup gorgonzola cheese, 2 tablespoons reserved tomato oil, minced onion, basil, cumin, salt and pepper together. Form into 8 patties.
- Cover and refrigerate 1 hour or up to 4 hours.
- Grill burgers on medium-to high-heat grill about 5 minutes per side or until internal temperature reaches 160 degrees.
- Meanwhile, create an aluminum foil pouch; place Vidalia onions inside and pour the balsamic vinegar over the onions. Seal the pouch securely. Place the pouch on the upper rack of the grill to cook about 10 minutes.
- Grill bun halves to toast the inside. Stack one burger on the bottom bun with lettuce leaf; top each with 1 tbsp remaining gorgonzola cheese, onion and top bun.
460 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 100mg
- Sodium: 690mg
- Total Carbohydrates: 32g
- Protein: 42g
Vitamin A 40%
Vitamin C 40%
Hy-Vee Seasons Summer 2010.