Looking for a fun new burger for summer grilling? Check out these Sundried Tomato and Gorgonzola Burgers!
It’s tough to beat the smell of a good burger on the grill. Along with the earthy smells of summer rainshowers and freshly cut grass, burgers on the grill is just one of those quintessential summer smells. Speaking of freshly cut grass, let’s talk about mowing the lawn for a minute. Don’t worry…we’re coming back to the burgers shortly. But first, mowing.
We have a fairly large backyard. When we first moved into this house, we had an electric push mower. It worked great for our yard in Atlanta, but up here? Not so much. I would have needed hundreds of feet of extension cord wrapped all over the backyard in order to mow the lawn with the push mower. Not to mention the time! So we upgraded to a small riding mower. (On a side note, riding that thing reminds me of riding a mechanical bull. The first time I hopped on, I think I laughed the entire way around the yard. But I held on for dear life…and I made it!)
A couple of weeks ago, we sent our mower up to a service shop. It’d been 5 years, so we figured it was time to sharpen the blades, tighten the belts, that sort of thing. Nothing crazy. Turns out the entire engine was shot. (Or at least that’s what the guy told us.) Long story short, we ended up getting a new mower this year. The new model mows in reverse, so that’s kinda cool. But a new mower was most definitely not on our list of things to buy this year. (Turns out the old mower wasn’t actually shot…but that’s a story for another time.)
While we were playing the lawn mower shuffle game, our yard got a bit out of control. Last year, I mentioned how we had some rogue arugula that just kept coming back year-after-year. Well, this year I dug that whole section of the garden out. No more arugula in the garden! Not to worry, though…because now we have random patches of arugula growing all over our backyard. That stuff is like a weed. But then again, at least we always have arugula whenever we need it!
This past weekend, I was in the mood to whip up some fun burgers. I pulled out the sundried tomatoes and some crumbled gorgonzola. I tossed in some garlic, seasonings and a handful of chopped chives. And these Sundried Tomato and Gorgonzola Burgers began to take shape. You guys know I love big flavors when it comes to the grill. What’s better than burgers with big flavor? Well monster burgers with big flavor, of course!
I’d seen these new Pepperidge Farm® Farmhouse Hearty Buns last week at the grocery store. The buns are designed to stand up to bigger, bolder burgers without falling apart. You know, the kind of burgers loaded with toppings. That sounded like a challenge to me! I wanted to really put these buns to the test. Each of these Sundried Tomato and Gorgonzola Burgers weighed in at over half a pound, and that was before I added all of the toppings on there.
I thought for sure that these burgers would make the buns cry uncle, but I was wrong. The buns held every bit of those delicious burgers and their toppings…including the arugula from my backyard. Needless to say, I’m a fan! I used the Stone Ground Wheat variety, but these Farmhouse Hearty Buns are also available in Hearty White and Rustic Potato.
What are your favorite non-traditional burger toppings?
Do you need any arugula?
Sundried Tomato and Gorgonzola Burgers
- 2 pounds ground beef
- 2 large eggs
- ¾ cup gorgonzola cheese crumbled
- ½ cup sundried tomatoes packed in oil, finely chopped
- ½ cup bread crumbs
- ¼ cup chives finely chopped
- 1 Tbsp Worcestershire sauce
- 2 tsp garlic minced
- 2 tsp black pepper
- 1 tsp salt
- 4 Pepperidge Farm Farmhouse Hearty Buns
- ¾ cup gorgonzola cheese crumbled
- 2 to matoes sliced
- ½ of a small red onion sliced
- 1 cup arugula
- Preheat grill to medium-high heat.
- Using a medium bowl, combine all burger ingredients (ground beef, egg, gorgonzola cheese, sundried tomatoes, bread crumbs, chives, Worcestershire sauce, garlic, pepper and salt); mix until well combined.
- Shape mixture into 4 patties. (Tip: Make the patties slightly thinner in the center. This will give the burger a better shape once cooked.)
- Place burgers on grill over medium-high heat. Grill burgers until cooked, flipping once halfway through.
- Place the buns on the grill for 1-2 minutes (optional).
- Assemble the burgers on buns and top with additional gorgonzola, sliced tomatoes, red onions and arugula.
This Sundried Tomato and Gorgonzola Burgers post was written by me on behalf of Pepperidge Farm®. The opinions and recipe are all my own. Thank you for supporting the brands that support Spiced!