Recipe by Caroline Anne
"I tasted these burgers in Athens, Georgia. They were so good that I made my own recipe. It combines fresh basil, Gorgonzola cheese, and garlic, and it's easy enough for a quick and simple dinner. Serve them on toasted sourdough or ciabatta buns."
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ground sirloin, or extra lean beef
1 (4 ounce) container
crumbled Gorgonzola cheese
fresh basil leaves, chopped
salt and black pepper to taste
Yum! Like another reviewer said, you will lose quite a bit of the gorgonzola to the grill as it melts. I'm thinking of putting the cheese in the middle of the burger next time to try to hang on to more of it. I ended up adding a little cheese to the top of the burgers - excellent. Thanks for the recipe!
Taste was ok. The burger fell apart, cheese works better adding last or on the side. Does not store well so eat right away.
My new favorite burgers. I added worchestershire sauce. I also saved 1/4 of the gorgonzola to put on top of the burger once it was finished cooking. I cooked the burgers on our inside grill. Delish!!
Wow, this makes a delicious burger. I highly recommend this recipe. I used organic extra lean ground beef and accompanied the dish with sweet potato fries. I also put grilled onions and microgreens on the burger bun. Thanks for the recipe! Easy and delicious.
My husband liked these better than I did. I thought the basil was a bit overdone, which made me sad, because I had so much of it to use and was going to get rid of it in freezer burgers :p I would like to give this 5 stars because my husband liked it so much (he doesn't usually ask me what's in a burger, but this time he did...when I asked why he asked, he said, "Because I taste something and I can't usually taste that".)...but I can't give it 5, because I really do believe the recipe calls for more basil than most adults (and certainly most kids) will find tolerable. Great concept, and I will make it again reducing the basil by about a third. Thanks, Caroline Anne!
This month Allrecipes challenged the Ambassadors to make a 6-ingredient recipe substituting some or all of the protein with sausage. I read the reviews on this recipe, and there was an issue with the gorgonzola cheese melting out of the burger when it was grilled. I put the cheese inside the center of the burger which eliminated that problem. I substituted half of the ground beef with Johnsonville® Mild Italian Ground Sausage which when combined with the chopped basil and garlic put this burger over the top. I typically eat my burgers medium, but I didn’t want the sausage uncooked for obvious reasons. But there was no reason for concern about overcooking because the mellow Gorgonzola cheese in the center and the sausage itself kept this burger moist and juicy with all ingredients complementing each other, but not one dominating. This was divine, 5 stars all the way!
Wonderfully done! Easy and very, very tasty.
These were pretty good burgers, just not as wonderful as I wanted them to be. I will try them again using ground round, maybe, since the extra lean seemed a little dry to me. I think the cheese melted off during cooking, so I will also add it on top at the end of cooking. The basil(from my garden:)) was a really nice flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Gorgonzola-Basil Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 215
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