You can replace the Gorgonzola with borgonzola, Stilton or fresh goat cheese, but avoid strong blues such as Roquefort or Danish. You can also omit the cheese. Garnish with arugula or frisée lettuce leaves, top with Cooked Brandied Mushrooms and serve on a crusty sourdough bun.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
In small bowl, mix cheese with chives; set aside.
In skillet, melt butter over medium heat; fry onion, stirring often, until golden brown, about 10 minutes. Scrape into bowl. Add egg, brandy and mustard; beat to combine. Mix in bread crumbs, thyme, salt and pepper. Add beef; mix just until combined. Divide into quarters; shape into balls. With finger, make well in each ball; place one-quarter of the cheese mixture in well. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 812 mg
- Protein 27 g
- Calories 353.0
- Total fat 22 g
- Cholesterol 132 mg
- Saturated fat 11 g
- Total carbohydrate 9 g
%RDI
- Iron 23.0
- Folate 13.0
- Calcium 14.0
- Vitamin A 11.0
- Vitamin C 3.0
