Back in the day, my husband and I used to go to a vintage burger joint near our old apartment for the most ridiculously juicy burgers. Bartley’s Burger Cottage in Harvard Square has been around since 1960. I grew up going there in high school and decided early on that their burgers would be the benchmark to which I would hold all other burgers. I recall going there with friends on my 17th birthday. Oh what a fine time we had.
They name their burgers after politicians, local colleges and, apparently now, the iPhone and the Jersey Shore. They seem to keep their menu up with current events. I swear they used to have a burger named after one of the Clintons that was topped with mushrooms and blue cheese dressing, and it was our favorite. Sauteed mushrooms from the griddle, blue cheese dressing oozing from the top of a freshly formed patty, it was divine.
This burger, made on my very own grill is an homage to that burger, stuffed with Gorgonzola cheese, in place of the blue cheese dressing on top, with mushrooms mixed into the patty. You can’t go wrong with blue cheese and mushrooms, can you? No, dear reader. You cannot.
To make things interesting, and all matchy-matchy with the vintagey-ness that is Bartley’s Burger Cottage, I used the vintage burger press given to me by my parents to form the patties. Super useful for at least three months out of the year.
Gorgonzola Stuffed Mushroom Hamburgers - makes 4 burgers
4 large mushrooms
2 cloves of garlic
1 lb ground beef
1/3 lb Gorgonzola cheese, at room temperature
Start by getting the grill going. If you’re using a charcoal grill, light the coals in the chimney and let them burn for about 15 minutes until the coals are white. Arrange the coals on one side of the lower rack of the grill and close the grill. Allow to the grill to heat to 400 degrees.
While the grill is doing its thing, get the burgers ready: Crush, peel and mince the garlic. Mince the mushrooms.
Mix garlic and mushrooms into the ground beef.
Divide the mixture into eight pieces and form patties out of each piece.
Place a good amount of blue cheese on top of four of the patties. Top each cheese laden patty with one of the non-cheesy patties. Pinch around the edges and press together to seal the cheese inside.
Generously salt both sides of each patty.
Place the burgers on the grill over the coals and cover with the vent open on the opposite side from the burgers, so that the heat from the coals circulates around the burgers. Cook 7 -10 minutes on one side. Remove the lid, flip the burgers, and cook another 7 – 10 minutes on the other side for desired doneness.