Gorgonzola & Grilled Peach Burger Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prep patties, onions, peaches

   Divide the 2 pounds of ground beef into four equal portions and form them into patties. Season both sides of each patty generously with the 2 tablespoons of steak seasoning and a portion of salt and pepper.

   Slice the 1 large onion into thin rings. Cut the 2 peaches into thick slices, about ½ inch each.

   10 min
2. 02

   Caramelize onions, grill peaches

   Heat a large skillet over medium heat and add a serving of extra virgin olive oil. Add the sliced onion and cook, stirring occasionally, until softened and lightly caramelized, which should take about 10-12 minutes.

   Meanwhile, season the peach slices with a portion of salt and pepper, then brush them lightly with a serving of extra virgin olive oil. Grill the peaches for 2-3 minutes per side, until you see distinct grill marks and they're slightly tender.

   15 min
3. 03

   Cook burgers, melt gorgonzola

   Heat a grill or a large cast-iron skillet over medium-high heat. Place the seasoned beef patties on the hot surface and cook for 4-5 minutes per side for medium doneness, or adjust to your preferred level. During the last minute of cooking, crumble the 1 cup of gorgonzola cheese over each patty, allowing it to melt slightly and get gooey.

   10 min
4. 04

   Toast buns, assemble burgers

   Lightly brush the cut sides of the 4 burger buns with a serving of extra virgin olive oil. Toast them on the grill or in the skillet for 1-2 minutes until they're golden. To assemble, place a handful of the 2 cups of arugula on the bottom half of each toasted bun. Top with a gorgonzola-covered burger patty, a few grilled peach slices, and some of the cooked onions. Finish with the top half of the bun.

   10 min