Sirloin Burgers with Gorgonzola Cheese

Adapted from Rachael Ray’s 365:No Repeats

1.5 lbs ground sirloin

1 shallot (she calls for 1/2 small white or yellow onion)

1 tsp kosher salt

2 tsp black pepper

1 tsp poultry seasoning (she calls for 4 or 5 leaves of chopped fresh sage but I didn’t have any)

Extra virgin olive oil

1/4 cup balsamic vinegar

8 oz gorgonzola cheese

4 good buns

Rinsed, de-stemmed arugula

Preheat a skillet on medium while you mix the ground sirloin with salt, pepper, poultry seasoning and a little bit of olive oil. Don’t overwork the beef but divide it into 4 equal portions and form until about 1 inch thick patties. Turn the stove up to high for 5 minutes and add the patties. Cook 5 minutes on one side, flip, cook for 2 minutes and then add the vinegar to the pan, and turn the patties after 30 seconds while the vinegar is cooking off. Put the burgers on a plate, add the cheese to each patty and cover with foil for about 5 minutes to melt the cheese a little bit. I like to toast the buns and then top the burgers with arugula.


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