What the heck is this?
Listen, we need to talk about taking your burger game from “meh” to “holy crap, did you actually make this?” These Gorgonzola Stuffed Burgers are basically what happens when you stop playing it safe and decide to live a little. Picture this: juicy, seasoned beef patties with a molten core of creamy, tangy gorgonzola cheese that oozes out with every bite. It’s like a flavor bomb went off in your mouth, but in the best possible way.
Yeah, gorgonzola can be polarizing — some people think it’s too fancy, too strong, whatever. But trust me on this one. When it melts inside that burger, it becomes this creamy, slightly funky goodness that pairs perfectly with beef. It’s sophisticated enough to impress your friends but still totally doable for a Tuesday night when you’re feeling fancy. Plus, watching people’s faces when they bite into one of these? Priceless.
Why You’ll Love This Recipe
- Built-in surprise factor — every bite has that melty cheese center
- Fancy AF but actually easy — looks like you went to culinary school
- No cheese sliding off — it’s literally trapped inside the burger
- Crowd pleaser — even blue cheese skeptics get converted
- Grilling or stovetop friendly — whatever floats your boat
- Instagram-worthy — that cheese pull is chef’s kiss
The Good Stuff You’ll Need
For the Burger Patties:
- 2 lbs ground beef (80/20 blend is perfect — you want that fat for flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for a little kick)
For the Star Filling:
- 6 oz gorgonzola cheese, crumbled (get the good stuff, not the pre-crumbled)
- 2 tbsp cream cheese, softened (makes it extra creamy)
- 1 tbsp fresh chives, chopped
- 1 clove garlic, minced super fine
For Assembly:
- 6 brioche burger buns (because we’re not animals)
- Butter for toasting buns
- Arugula or mixed greens
- Sliced red onion
- Tomato slices
- Crispy bacon (optional but recommended)
Optional Fancy Touches:
- Caramelized onions
- Roasted red peppers
- Balsamic glaze drizzle
- Avocado slices
Let’s Do This
Step 1: Make the Cheese Mixture
In a small bowl, mash together the gorgonzola, cream cheese, chives, and minced garlic until well combined.
Form this mixture into 6 small balls (about 1 tablespoon each) and place them on a plate.
Stick them in the fridge for at least 15 minutes — this makes the stuffing process way easier.
Step 2: Season That Beef
In a large bowl, gently mix the ground beef with garlic powder, onion powder, smoked paprika, Worcestershire, salt, pepper, and cayenne.
Don’t overmix it — you’re not kneading bread here. Just get everything combined.
Step 3: The Stuffing Magic
Divide the seasoned beef into 6 equal portions (about 5-6 oz each).
Take one portion and flatten it into a thin patty in your palm.
Place one of the chilled cheese balls in the center.
Take another small portion of beef and flatten it, then place it on top like a lid.
Pinch and seal the edges really well — you don’t want any cheese escape routes.
Gently shape into a burger patty, making sure the seal is tight.
Repeat with the remaining portions.
Step 4: Let Them Chill
Place the stuffed patties on a plate and refrigerate for at least 30 minutes.
This helps them hold together during cooking and prevents cheese explosions (though a little oozing is totally fine).
Step 5: Cook These Beauties
For Grilling: Preheat grill to medium-high heat.
Cook patties for 5-6 minutes per side, resisting the urge to press down on them.
For Stovetop: Heat a cast iron skillet or heavy pan over medium-high heat.
Cook patties for 5-6 minutes per side.
Either way, you’re looking for an internal temp of 160°F and nicely browned exteriors.
Step 6: Toast and Assemble
While burgers rest for 2-3 minutes, butter and toast your buns until golden.
Build your masterpiece: bottom bun, arugula, burger patty, any toppings you’re feeling, top bun.
Serving Suggestions
Serve with crispy sweet potato fries or regular fries — your call.
A simple side salad with balsamic vinaigrette cuts through the richness perfectly.
Pair with a bold red wine or a hoppy IPA that can stand up to the gorgonzola.
Switch It Up
Milder Cheese: Use blue cheese or even goat cheese if gorgonzola is too intense.
Herb It Up: Add fresh thyme or rosemary to the cheese mixture.
Turkey Time: Use ground turkey instead of beef (add an extra egg to help bind).
Mushroom Madness: Sauté some mushrooms and mix them into the cheese filling.
Bacon Lover: Crumble some cooked bacon into the cheese mixture.
Pro Tips for Success
Don’t make the patties too thick — they need to cook through without the outside burning.
If cheese starts leaking out while cooking, don’t panic. It’ll create a nice crispy cheese crust.
Make sure your grill or pan is properly preheated before adding the patties.
Let the burgers rest after cooking — it helps redistribute the juices.
Questions People Actually Ask
Q: What if I can’t find gorgonzola? A: Any blue cheese works, or try goat cheese for something milder. Even cream cheese with herbs is delicious.
Q: Can I make these ahead of time? A: Absolutely! Form the patties and keep them covered in the fridge for up to 24 hours before cooking.
Q: What if the cheese leaks out? A: It happens! Just roll with it — the crispy cheese bits are actually delicious. Make sure to really seal those edges next time.
Q: Can I freeze these? A: Yep! Wrap them individually and freeze for up to 3 months. Thaw completely before cooking.
Q: How do I know when they’re done? A: Use a meat thermometer — 160°F for ground beef. The outside should be nicely browned and the patty should feel firm.
Print
Gorgonzola Stuffed Burgers
- Total Time: 32 minutes
- Yield: 6 burgers 1x
Description
Listen, we need to talk about taking your burger game from “meh” to “holy crap, did you actually make this?” These Gorgonzola Stuffed Burgers are basically what happens when you stop playing it safe and decide to live a little. Picture this: juicy, seasoned beef patties with a molten core of creamy, tangy gorgonzola cheese that oozes out with every bite. It’s like a flavor bomb went off in your mouth, but in the best possible way.
Yeah, gorgonzola can be polarizing — some people think it’s too fancy, too strong, whatever. But trust me on this one. When it melts inside that burger, it becomes this creamy, slightly funky goodness that pairs perfectly with beef. It’s sophisticated enough to impress your friends but still totally doable for a Tuesday night when you’re feeling fancy. Plus, watching people’s faces when they bite into one of these? Priceless.
Ingredients
For the Burger Patties:
- 2 lbs ground beef (80/20 blend is perfect — you want that fat for flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for a little kick)
For the Star Filling:
- 6 oz gorgonzola cheese, crumbled (get the good stuff, not the pre-crumbled)
- 2 tbsp cream cheese, softened (makes it extra creamy)
- 1 tbsp fresh chives, chopped
- 1 clove garlic, minced super fine
For Assembly:
- 6 brioche burger buns (because we’re not animals)
- Butter for toasting buns
- Arugula or mixed greens
- Sliced red onion
- Tomato slices
- Crispy bacon (optional but recommended)
Optional Fancy Touches:
- Caramelized onions
- Roasted red peppers
- Balsamic glaze drizzle
- Avocado slices
Instructions
In a small bowl, mash together the gorgonzola, cream cheese, chives, and minced garlic until well combined.
Form this mixture into 6 small balls (about 1 tablespoon each) and place them on a plate.
Stick them in the fridge for at least 15 minutes — this makes the stuffing process way easier.
In a large bowl, gently mix the ground beef with garlic powder, onion powder, smoked paprika, Worcestershire, salt, pepper, and cayenne.
Don’t overmix it — you’re not kneading bread here. Just get everything combined.
Divide the seasoned beef into 6 equal portions (about 5-6 oz each).
Take one portion and flatten it into a thin patty in your palm.
Place one of the chilled cheese balls in the center.
Take another small portion of beef and flatten it, then place it on top like a lid.
Pinch and seal the edges really well — you don’t want any cheese escape routes.
Gently shape into a burger patty, making sure the seal is tight.
Repeat with the remaining portions.
Place the stuffed patties on a plate and refrigerate for at least 30 minutes.
This helps them hold together during cooking and prevents cheese explosions (though a little oozing is totally fine).
For Grilling: Preheat grill to medium-high heat.
Cook patties for 5-6 minutes per side, resisting the urge to press down on them.
For Stovetop: Heat a cast iron skillet or heavy pan over medium-high heat.
Cook patties for 5-6 minutes per side.
Either way, you’re looking for an internal temp of 160°F and nicely browned exteriors.
While burgers rest for 2-3 minutes, butter and toast your buns until golden.
Build your masterpiece: bottom bun, arugula, burger patty, any toppings you’re feeling, top bun.
Notes
Serve with crispy sweet potato fries or regular fries — your call.
A simple side salad with balsamic vinaigrette cuts through the richness perfectly.
Pair with a bold red wine or a hoppy IPA that can stand up to the gorgonzola.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Protein: ~35g