Gorgonzola Burgers

Whole-Grain Bun
Zucchini Chips

These delicious grilled gorgonzola burgers are a fantastic dinner choice on busy nights. When you have extra time, serve them topped with caramelized onions.

Gorgonzola Burgers Ingredients:

2 pounds extra-lean ground beef
½ teaspoon salt
Black pepper, to taste
2 teaspoons Italian seasoning
8 ounces gorgonzola cheese

Supplies needed:
Plastic wrap
1 gallon freezer bag, labeled


1. Preheat grill to medium-high heat.

2. In a large bowl, mix together beef, salt, pepper, and Italian seasoning. Shape into 16 same-size thin patties. Note: Make as thin as possible.

3. Place 1 ounce crumbled gorgonzola on 8 of the patties, spreading it out almost to the edges. Place remaining patties on top, pressing down and sealing edges.

4. Oil the grate and grill burgers for 4 to 5 minutes per side or until desired doneness. Serve 4 immediately. Transfer remaining 4 to a wire rack and allow to cool completely.

Makes 2 entrees, each entree serves 4

To freeze:
Place burgers on a baking sheet and freeze until firm. Wrap each burger in plastic wrap and place in freezer bag. Freeze up to 3 months. Note: You may also freeze 4 whole-grain buns in a gallon freezer bag to be used later.

Let burgers thaw in refrigerator overnight. Preheat oven to 375°F. Place burgers on a baking sheet and cook for 10 minutes or until heated through.

Nutritional facts:
Calories 258
Fat 15g
Cholesterol 96mg
Sodium 616mg
Carbohydrate 1g
Fiber 0g
Protein 31g

Zucchini Chips Ingredients:

Cooking spray
1 pound zucchini (about 2 medium)
1 tablespoon olive oil
¼ cup grated Parmesan cheese
¼ cup plain dry breadcrumbs
⅛ teaspoon salt
Black pepper, to taste


1. Preheat oven to 450°F. Coat a baking dish with cooking spray.

2. Slice the zucchini into ¼ inch thick rounds.

3. In a medium bowl, toss the zucchini with the oil.

4. In a small bowl, combine the Parmesan, breadcrumbs, salt, and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, and place in a single layer on the prepared baking sheet.

5. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.

Serves 4

Nutritional facts:
Calories 105
Fat 6g
Cholesterol 1mg
Sodium 222mg
Carbohydrate 9g
Fiber 2g
Protein 5g


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