Gorgonzola Grape Burgers: Printer Friendly Version!

Gorgonzola Grape Burgers

You can use whatever hamburger meat or frozen hamburger patties you want.  Sirloin is the preferred burger around here, but do whatever flicks your Bic.  The most important thing, really, is the toppings in this case.


  • 1 pound ground sirloin or ground chuck (or four 1/4 pound frozen hamburger patties)
  • Montreal Steak Seasoning
  • 1 pound black seedless grapes (Red seedless grapes can be used if you can’t find black grapes.)
  • 4 large, bulk-style hamburger or sandwich rolls (Kaiser, Onion, etc…)
  • Gorgonzola cheese, to taste
  • Mayonnaise, to taste
  • Dijon Mustard, to taste

Preheat grill or heavy pan to medium high.

If using ground sirloin or chuck, divide into four equal portions, use light pressure to form into balls and gently flatten it out into patties.  Don’t squash the patties mercilessly!  Do try to get it a uniform thickness so that it cooks evenly on the grill.  Or skip all that and toss a few good quality frozen hamburger patties on the grill.  I won’t judge.

Cook the hamburgers to desired doneness.  We start pulling them after about 4 minutes on each side for those of us who like ours medium and continue on down the road until we pull off the hockey-puck well done burger for the one child who unaccountably likes well done burgers and rock solid egg yolks.  When burgers are done, remove to a plate and cover lightly with foil to rest.

Slice open the buns and spread the cut side of both halves with mayonnaise and Dijon mustard to taste.  Place a patty on the bottom half of the bun and crumble Gorgonzola over the top to taste.  I like Gorgonzola a great deal and add about 1 1/2 Tablespoons per burger.  You can adjust that up or down depending on your affinity for bleu cheese.

Now grab as big a handful of the chopped grapes as you can and pile it on top of the Gorgonzola. Ever so lightly press the grapes down into the cheese and top with the other half of the bun.  Eat.  Be happy.  You’re welcome.