Estate Dinners
Veggie Stuffed Beef Burgers with Gorgonzola and Balsamic Glaze
The Strategy:
Elevate the backyard burger by blending rich ground short rib and brisket with roasted, finely diced garden vegetables for an exceptionally juicy and flavorful patty. Melted Gorgonzola and a sweet balsamic-ketchup glaze add a sophisticated, gourmet finish that makes these burgers feel truly special. It is a wonderful, high-end twist on a classic comfort food that turns a casual cookout into an elegant dining experience.
Ingredients
- 1 small eggplant, peeled and finely diced, about 2 cups
- 1 medium zucchini, finely diced, about 1 cup
- 1 large red bell pepper, seeded, veins removed, finely diced, about 1 cup
- 1 small red onion, peeled, finely diced, about ½ cup
- 6 garlic cloves, peeled and minced, about 2 tablespoons
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 pound beef short rib meat, ground
- 1 pound beef brisket, ground
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- ½ cup ketchup
- ¼ cup balsamic vinegar
- 6 large burger buns
- 2 to 4 tablespoons butter, melted for brushing
- 2 ounces Gorgonzola cheese, crumbled about ½ cup
- vegetable oil spray, for coating the grill pan
Instructions
- Preheat the oven to 400°.
- Place all of the vegetables and garlic onto a baking sheet.
- Drizzle with olive oil and season with some of the salt and pepper. Use your hands to toss the veggies together in the olive oil.
- Roast until the veggies are golden and tender, about 15 to 20 minutes. The smaller the dice, the faster the veggies cook.
- Remove the veggies from the oven and cool to room temperature.
- Place the beef into a large bowl.
- Add the beaten egg and roasted veggies.
- Season with salt and pepper.
- Add the parsley. Use your hands to blend all the ingredients together.
- Form into 6 patties.
- Whisk together the ketchup and balsamic vinegar in a bowl.
- Set the bowl on the counter while you move on to the buns.
- Brush the outside and inside of the buns with melted butter and toast in a 300° degree oven, butter side up, until just golden, about 5 minutes.
- Heat a grill pan over medium-high heat and coat with vegetable oil spray.
- Place the burgers onto the grill pan.
- Cook on one side for 5 to 7 minutes.
- Flip the burgers.
- Brush the top of the burgers with the balsamic glaze. Continue cooking until the burgers reach an internal temperature of 145° for medium rare.
- Top with Gorgonzola crumbles.
- Turn off the heat. Tent the burgers with aluminum foil and let sit for 2 to 3 minutes to melt the cheese.
- Serve the burgers on the toasted buns.
Cook’s Tip
Ask your butcher to grind the short rib and brisket together for you. Most butchers will be happy to respond to your request at no extra charge. If your purchase the beef from the farmers market you probably won’t have this option. A meat grinder attachment for your electric mixer will work just fine. Remember to keep the meat chilled so that it goes through the grinder as easily as possible.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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The Heart of the Table
The rich, smoky scent of grilled beef combined with the sharp aroma of melted Gorgonzola brings a gourmet steakhouse feel directly to the table. These burgers are a delicious conversation starter, offering an unexpected depth of flavor that delights the palate. They bring a relaxed, celebratory mood to the table, making every guest feel treated to something extraordinary.
- unbleached, pre-cut parchment paper sheets for clean releases
- pure cotton kitchen twine for secure trussing and styling
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- a hand-cut glass mixing pitcher with a diamond-cut pattern
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a seamless, high-heat resistant silicone spatula in a soft slate grey
Neighborly Grace
- THE PRESENTATION: Serve the burgers on toasted, buttered buns on a slate platter, drizzled with the glossy balsamic glaze and garnished with fresh parsley sprigs.
- THE POUR: A bold Cabernet Sauvignon or a spicy Zinfandel to stand up to the rich Gorgonzola and beef.
- THE VIBE: Covered Veranda: The warm twilight air and casual outdoor setting create a relaxed, upscale atmosphere for enjoying good food and friends.
