I have posted another recipe for a good homemade burger on here awhile back but this Gorgonzola Burger is completely different in taste, flavor and ingredients. It is also topped with a spicy, but not eye-watering hot, Chipotle Ketchup made with Adobo sauce. Let's check out the ingredients for the sauce first before we move on to the meaty things. You'll need a food processor, a blender or this little gadget.
You will also need...
7oz can of Chipotle peppers in Adobo
1 cup of plain Ketchup
1 Tbsp of garlic powder
1 tsp of honey
1 tsp of sea salt
1 tsp of freshly ground black pepper
1 tsp of olive oil
2 Tbsp of water
Pour the contents of the can into the blender or food processor, including the Adobo sauce, add the rest of the ingredients and blend for 30 seconds until a smooth sauce has formed. If it's still a bit on the thick side, add a tad more water to it. Once done, transfer to a container, seal it and place it into the fridge until it's time to use. This will blend the flavors nicely together.
For the Aioli...well...you can either cheat a little and buy low-fat mayo, add some garlic and optional Dijon mustard before spiking it with Gorgonzola cheese, or make it from scratch which can be, for those who haven't really made a homemade emulsion such as Mayonnaise or the afore-mentioned Aioli, a hit-or-miss thing and perhaps frustrating. A good and easy Mayonnaise recipe can be found here. It shows you how to make the famous Dutch Mayonnaise, which in my book is still the world's best in terms of creaminess, flavor and taste. For now, though, let's cheat and use low-fat Mayonnaise to make our what I like to call...."Maioli".
For the Gorgonzola "Maioli" you'll need the following:
1 cup low-fat Mayonnaise
1 Tbsp Dijon Mustard
1 Tbsp garlic powder
1/4 cup of crumbled Gorgonzola cheese (alternatively Danish Blue)
juice of half a lemon
a pinch of sea salt
freshly ground black pepper
Just like with the Adobo-Chipotle ketchup, mix everything well together, place in a container, seal it and put it away until it's time to use. One quick tip...if the "Maioli" is too thick or stiff, add a Tbsp of water to it and whisk it in. It makes it creamier. On to the burger itself...
For the meat I used my Butcher's fresh meat loaf mix, which is basically ground chuck with herbs and spices already mixed in. You can use regular ground chuck if that's preferred. If you'd like to keep it on the low-fat side buy meat with a 93/7 fat ratio. I also opted to top the burger with sauteed yellow onions but that is entirely optional. Anyway, here are the ingredients for one burger...
1/4 lb fresh meat loaf mix (alternatively regular ground chuck)
4-5 slices of sweet pickles
2 fresh tomato slices
a couple of leaves of romaine lettuce
2-3 thin slices of red onion
toasted hamburger bun
Form a burger patty out of the meat and pan-fry it on medium-high heat for about 2-3 minutes each side or until desired doneness is reached. I like my burgers usually medium-rare, so two minutes each side did the trick.
While the burger is enjoying itself in the hot pan, toast the bun. The assembly is pretty straight forward. Spread some of the "Maioli" on the bottom part of the toasted bun, then add some romaine lettuce and then some of the Adobo-Chipotle ketchup. Next comes the burger itself (pic shows with sauteed onions), then the pickles, the tomato slices and another few leaves of romaine lettuce before adding another Tsp of "Maioli". And lastly the top part of the toasted hamburger bun.
After taking the first bite, which hopefully won't end up in jaw cramps due to its size, you'll be amazed at all the different flavors hitting your palate. It's a juicy, mouth-watering burger with an abundance of flavors that all work great together. All you will need is either a bunch of napkins or a bib, a side of fries and a cold beer to wash things down...
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