Gorgonzola Stuffed Burgers with Mushrooms

These amazing Gorgonzola Stuffed Burgers are also packed with sautéed wild mushrooms and caramelized red onion marmalade.

This is one of those recipes that I spotted in a cookbook full of favorite restaurant recipes when I was visiting my sister many, many years ago. The restaurant was called, “La Taverna.” And I have no idea of its location. My sister has long ditched the cookbook. I did some Googling to try and figure it out, but most restaurants with that name are Italian. Anyway, I’m thankful for this restaurant generously sharing their recipe for these gorgonzola stuffed burgers. They’re fabulous!

How to make Gorgonzola Stuffed Burgers:
Combine two pounds of ground beef with salt and pepper. Handle it gently. When ground beef is handled too much, it doesn’t cook to be as tender as it should. Divide the beef into 8 equal portions, and gently flatten each into a patty. Top 4 patties with a little of the gorgonzola, and then place another patty on top and pinch the edges to seal and create gorgonzola stuffed burgers.

How to make Sautéed Wild Mushrooms:
Melt butter in a skillet. Add shallot, garlic and thyme and cook until the shallot has softened. Add the mushrooms. There are three kinds of mushrooms added to this sauté! Dried (soaked) porcini mushrooms, shiitake mushrooms and cremini mushrooms are the mushrooms included here. When the mushrooms have softened a bit, add brandy and some of the porcini mushroom soaking liquid and cook until all of the liquid has evaporated.

How to make Caramelized Red Onion Marmalade:
Heat oil in a skillet. Add red onions, cover the pan and cook until the onions have softened and are browned (about 25 minutes). Add red wine vinegar and brown sugar. Cook a little more, and then add in heavy whipping cream, salt and pepper. The onions will be more like a spreadable caramelized onion “marmalade” than typical caramelized onions.