Gorgonzola Burgers

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  • Level: Intermediate
  • Total: 2 hr
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 4
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3 pounds ground chuck

1 (2-ounce) bottle Cajun hot sauce, or to taste

2 cups hickory wood chips, soaked for 30 minutes

4 muffaletta buns, or other very large rolls, spilt

1 pound maple bacon, cooked until crisp

Gorgonzola Cheese Sauce, recipe follows

Barbeque Sauce, recipe follows

Gorgonzola Cheese Sauce:

2 tablespoon all-purpose flour

2 tablespoons butter

1 cup heavy cream

1/2 cup chicken stock

1/4 cup white wine

1 cup crumbled Gorgonzola

Barbecue Sauce:

1 cup apple cider vinegar

1 cup ketchup

2 tablespoons light brown sugar

1 tablespoon hot sauce

1 tablespoon yellow mustard

1 tablespoon molasses

1 teaspoon salt

1 teaspoon crushed red pepper flakes


  1. Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour. 
  2. Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness. 
  3. Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.

Gorgonzola Cheese Sauce:

  1. In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes. 
  2. Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.

Barbecue Sauce:

Yield: About 2 1/2 cups
  1. Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes. 
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