gorgonzola burgers...

[missjef]

has anybody tried any of these burgers that have been advertised on Tv by Marks & spencers? i think they look delicious with the cheese melting in the middle but my mum says gorgonzola is disgusting, but i've never tried it so want some of your opinions!
thankyou! x

[ali177]

yes i agree they look fab but i warn u gorgonzola is a VERY strong blue cheese and it reaks...... thats wat puts me off. Try eating it with a peg on your nose :-)

[nickmo]

So if the big G is too strong, make your own stuffed burgers and use a milder blue like Bleu d'Auvergne, Cashel Blue - a great Irish blue cheese, or how about a British soft blue like Yorkshire Blue, made in Thirsk...?

Good Angus beef, a little seasoning, the cheese in the middle and a bbq on the go....try with a little tomato puree on the meat before adding the cheese....

Gorgonzola is not disgusting, just a bit strong...dolcelatte is a variety of gorgonzola - not an original Italian cheese though as it was designed for the UK marketplace that wants a milder gorgonzola...Try pasta with dolcelatte and diced smokey bacon - a nice salad, some fresh crispy warm bread....and off you go..!

[Figi]

Dolcette is NOT a version of Gorgonzola - it is a blue cheese its own right.

[Figi]

Sorry, I meant Dolcelatte!

[BBWCHATT]

http://en.wikipedia.org/wiki/Dolcelatte
Says:

Dolcelatte is a blue veined Italian soft cheese. It is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. It was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark. This company is famous for its cheeses and processes. Dolcelatte was developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola. It is sometimes referred to as Gorgonzola Dolce. The production method for dolcelatte is similar to the methods used to make gorganzola. One difference is that it is made from the curd of only one milking. It takes about two to three months to produce and age this cheese. The fat content of dolcelatte is about 50%, more than gorgonzola. Dolcelatte is comparable in taste and texture to dolceverde and torte gaudenzio cheese.

[missjef]

thank you very much people, i think i'll give them a miss as im not a fan of blue cheese as all!
but.. do you think nickmo the same idea would work but with say mozzarella or something similar?

[Aggi]

I don't know if Iceland still sell them but they used to sell burgers with cheese (cheddar I think) and they were fabulous.

[cruella]

I fancied trying them myself, so when I was in M&S yesterday, asked one of the assistants if they had any in store.
No, was the reply, we have not even had them on the shelves yet. Mind you, it was one of the smaller stores, so I think I will be giving them a miss too. Does not say much for their advertising.

[missjef]

cruella that really suprises me because they have been so heavily advertised that just seems silly if they haven't got in them most of the stores by now!!

[amonty1144]

They look like pus burgers.

Gorgonzola is excellent melted onto steak when it's cooked though.

[KenR]

Missjef. To add to your question about using mozarella or some other cheese instead of the gorgonzola I do a similar burger myself occassionally. I wrap a piece of Brie up in a basil leaf then form the burger round that.
I don't think hard mozzarella would work too well and the soft bufallo mozzarella may not bo too clever at the temperature the burger may reach on a bbq.

[missjef]

thanks very much KenR! they sound delicious!!
:-)

[alan30]

Just a word of warning with this type of burger with children. I had one many years ago in a pub and when I bit into it the scalding hot cheese sprayed out onto my lips and severely burnt me. Cut them in half first.

[missjef]

alan30 thanks for the warning, will be careful. :-)

[nickmo]

Hi M - as above mozzerella may not be the best to stuff burger with, but you can try - have a go with spreading tomato paste over the base, some fresh oregano, then the cheese - cut it very thinly - and top with second pattie - Seal and cook til well done. Watch out for hot contents...

Try though with some other things like horseradish sauce; tomato relish; smokey bacon and mushroom(cooked first); caramilsed onion; strong hard cheese like mature cheddar; try feta cheese- with a drop of ouzo in it...; etc etc

Make the meat patties fairly thin and spread a filling so its close to the edge on one pattie, then top, seal and cook.

Or make a huge burger - fill, seal , cook and serve like a cake in slices for everyone.......make sure it is cooked through of course..

[missjef]

thanks for those ideas nickmo! will definately have to try some of them out! :-) x