RECIPE: ‘Nduja + Gorgonzola Stuffed Burgers

Recipe courtesy of Smoking Goose

‘Nduja (pronounced kinda like en-DO-ya) is a spreadable pork salame that’s fit to schmear on hot crostini and enjoy but offers loads of variety in the kitchen. Plop in the pan before sautéing or roasting veg as a flavor cooking medium. Use as a starter to build soups and sauces. Blend into stuffing or dressing. When the grill is hot, we particularly enjoy it tucked inside burger patties.

Yield: 2 burgers

| Ingredients |

  • 1 lb ground beef (Smoking Goose’s favorite blend is beef chuck + brisket + sirloin + short ribs)

  • kosher salt and freshly ground black pepper to taste

  • 2 to 3 oz Gorgonzola (they prefer the creamy, milder Gorgonzola Dolce)

  • 1 to 2 ounces Smoking Goose ‘Nduja

  • 2 burger buns

  • 2 oz mixed greens

  • 1 ripe tomato

  • olive oil as needed

| Preparation | Allow the Gorgonzola and ‘Nduja to come to room temp. Preheat the grill or cast iron pan over medium high. Put ground beef in a medium bowl and ddd kosher salt and black pepper to taste. Mix well.

Split ground beef into two equal portions. Flatten about one mounded tablespoon of ‘Nduja into a disk about the diameter of a tennis ball. Flatten about the same amount of Gorgonzola on top of the ‘Nduja nugget. Patty one portion of the ground beef around the ‘Nduja and Gorgonzola, sealing any edges so that they are completely enclosed by the beef burger. Repeat to make the second burger.

Grill or pan-sear the burgers to the desired doneness — it’s best at around 130 to 140F for medium rare. Remove the burgers from the grill or pan and then brush the buns with olive and lightly toast.

Toss the greens with olive oil and season lightly with salt and pepper. Slice the tomato and then build your burger and tuck in.

Catherine Neville