Favorite Stuffed Burger with Gorgonzola and Smoky Bacon

1 pound ground beef
4 ounces bacon
3 tablespoons Gorgonzola cheese
sea salt
ground black pepper

Dice bacon and fry until crisp. Drain.
Crumble Gorgonzola cheese and set aside.
Divide ground beef into eight thin patties.
Top four of the patties with the bacon and Gorgonzola, dividing it evenly.
Top with the four remaining patties, close and seal the burgers.
Sprinkle with salt and freshly ground pepper.
Cook over a hot fire for 3–4 minutes per side.
Serve on some fresh baked hamburger rolls with thick sliced tomatoes, red onions and classic potato salad or coleslaw on the side.
Add some grilled corn for an all-American summer meal.

Serves 4

Burgers with Mozzarella and Spinach-Arugula Pesto

8 ounces baby spinach leaves (about 10 cups packed)
2 garlic cloves, peeled
1/2 teaspoon (packed) finely grated lemon peel
 large pinch of dried crushed red pepper
4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup extra virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese
1¾ pounds ground beef (20% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
6 hamburger buns, split horizontally
6  1/3 inch thick slices fresh mozzarella cheese (about 10 ounces)
2 large beefsteak tomatoes, cut into ¼ inch thick rounds


Rinse spinach; drain briefly, then place in large glass bowl.
Microwave spinach, uncovered, on high just until wilted, 1 to 1½ minutes.
Drain and squeeze out as mush liquid as possible.
Combine garlic, lemon peel and crushed red pepper in processor; blend until garlic is finely chopped.
Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms.
With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese.
Transfer pesto to small bowl; season with salt. (It can be made 6 hours ahead. Cover; chill)

Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or for just until incorporated.
Form meat mixture into six 3/4 inch thick patties. Place patties on platter.
(Beef patties can be made 6 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Grill burgers top desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute.
Build burgers with pesto, patties, mozzarella, cheese, tomatoes and arugula.
Cover with bun tops.
Makes 6

Grilled Marinated Steak with Mushrooms and Blue Cheese

3 teaspoon organic extra virgin olive oil, divided
2 teaspoon balsamic vinegar
2 cloves garlic, minced
salt, to taste
black pepper, to taste
2 New York strip steaks, 12 ounces each
8 ounces mushrooms, sliced
2 ounces blue cheese crumbles

  • In a small bowl, whisk together two teaspoons of the olive oil, balsamic vinegar, garlic, and salt and pepper, to taste.
  • Place the steaks in a container just large enough to hold them.
  • Pour the olive oil mixture over the steaks and rub in well over both sides.
  • Allow the steak to marinate in the refrigerator for a minimum 30 minutes or up to two hours.
  • Grill steaks for five minutes per side, until desired doneness is reached.
  • While steaks are grilling, sauté mushrooms with a pinch of salt over medium-high heat, stirring constantly for five minutes, or until mushrooms have given up most of their liquid.
  • Add the blue cheese and stir to blend.
  • If desired, season the mushrooms with fresh ground black pepper.
  • When the steaks are ready, smother with mushrooms and blue cheese.

2 Servings

Grilled New York Strip & Onions with Rosemary Balsamic Butter Sauce

8 tablespoons (1 stick) chilled unsalted butter, divided
1 large shallot, minced
1/2 cup balsamic vinegar
2 large fresh rosemary sprigs
2 pounds mixed sweet onions, large shallots, baby leeks and green onions
2 tablespoons olive oil
4 1½ inch thick New York strip steaks (each about 12 ounces)
2 tablespoons orange juice

Melt 6 tablespoons butter in heavy small saucepan over medium heat.
Add minced shallot and cook until translucent, about 2 minutes.
Add vinegar and rosemary then simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).

Prepare barbecue grill (medium-high heat). Peel sweet onions, then cut into 1/2 inch thick rounds. Skewer the meat horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks and green onions on rimmed baking sheet and drizzle with oil and sprinkle with salt and pepper. Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium rare. Transfer steaks and onions to a platter; cover. Remove rosemary sprigs from balsamic juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season the sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve passing remaining sauce separately.

4 Servings