So far our summer in Oregon has been amazing. We had a pretty hot week a couple weeks ago and I think that is going to be it. It got near 100 degrees and we don't have an sort of air conditioning. As a result we did NO cooking/baking inside and used the bbq. Most summers we do a lot of chicken kebobs, but this summer one of my easy favorites are gorgonzola burgers! I must thank my dad and his love of that delicious cheese because without that introduction as a young adult I don't think I'd be as big a fan. It has now become a staple in our household. Thankfully Costco stocks it in wedge form at a cheaper price per pound than already crumbled.
So, here is it:
|Gorgonzola Burger with Avocado Mash, red onion and mixed greens|
Gorgonzola Burger with Avocado Mash
Crumbled gorgonzola cheese
Fresh ground black pepper
Mix it all together, form your patties and grill it up!
2 ripe avocados, pitted and diced
2 cloves of garlic, crushed (take out before eating or finely mince it to leave it in)
fresh lemon juice (1/2 to 1 whole lemon, to taste)
3 tbsp yellow onion, minced or diced your preference
1/2 cup cherry tomatoes, halved
fine sea salt, to taste
fresh ground black pepper, to taste
1/4 cup Italian parsley, chopped (optional)
Mix all ingredients together and then season with the s + p to taste. I leave the avocado slightly chunky. I like the texture of it more chunky rather than totally smooth. There is a good balance of creamy and chunky!
I added some red onion and mixed greens to the burger this time and I of course couldn't leave out the mayo (I'm obsessed! No joke!). Use bread/bun of your choice. I love putting olive oil on this crusty bread and grilling it for a couple of minutes. This bread is a must for portobello mushroom burgers which were a new hit this summer! The bread absorbs all that yummy juice and gets so soft and crunchy at the same time.
I served the burger with grilled corn on the cob. We are obsessed with this grilled cheesy corn I found on pinterest this summer. On this occasion I left off all but the butter and s + p. Husk and soak the corn for at least 10 minutes and then put directly on the grill and rotate every 2-3 minutes for about 8 minutes total. I don't keep the husks on anymore after the first time leaving them on. Although I like them aesthetically speaking, I hated the mess the charred bits of husk made all over the dinner plate and meal.
FYI - (Avocado Mash appears to be a fancy term for guacamole basically. I thought I invented this term when I made it but I just googled it and nope, not original. :( It was the Gordon Ramsey in me coming out since we are watching Masterchef.)