New York State Four Seasons Gorgonzola Grape Burger
Â¾ lb coarsely ground sirloin
Â¾ lb coarsely ground chuck
2 Tablespoons canola oil or olive oil
Montreal Steak Seasoning, to taste
Â¾ cup crumbled Gorgonzola cheese
2-2 Â½ cups coarsely chopped red or black seedless grapes
6 large, soft onion topped bakery rolls
3 Tablespoons mayonnaise
3 Tablespoons coarse-grind prepared Dijon mustard
Using clean hands, lightly combine ground sirloin and ground chuck in a large bowl. Do not squeeze the meat while mixing. Evenly divide the beef into 6 portions of approximately Â¼ lb each. Use wet hands to gently form each portion into a patty that is about half an inch thick. Place patties on a parchment or waxed paper lined platter or cookie sheet. Use your thumb to lightly press an indentation in the center of each patty. This will help keep the patty from deforming while on the grill. Lightly sprinkle Montreal Steak Seasoning over patties, to taste.
Preheat gas grill to medium high. (If using a charcoal grill, build a medium hot bed of coals.) When the grill reaches temperature, use a heat-resistant silicone basting brush to lightly coat the grill racks with oil. Transfer patties to the rack, directly over the heat. Lower cover on grill and cook, turning once, until patties are done to your preference. This should take about 5 to 7 minutes on each side for medium doneness. If you have an instant read thermometer, you can use it to check the internal temperature to be sure.
Split onion rolls and set aside.
Remove patties to a clean platter or cookie sheet. Evenly divide the Gorgonzola over the tops of the hamburgers. You should aim for about 1 Tablespoon per burger.
Spread about 1 Â½ teaspoons mayonnaise on the cut side of the bottom half of each bun and 1 Â½ teaspoons Dijon mustard on the cut side of the top half of each bun. Transfer each burger, Gorgonzola side up, onto the bottom half of a bun. Top each burger with Â¼-1/3 cup of coarsely chopped grapes. Place top half of the bun on burger. Serve and enjoy!