May is national barbecue month; national burger month; and national salad month. There are some pretty amazing barbecue posts, burger posts and salad posts out there, and on top of sharing my gorgonzola stuffed burger with fig onion marmalade and a salad recipe today, I also want to share a small list of posts that are all things barbecue, burger and salad!
The three rubs you’ll ever need for barbecue and smoking (by me!)
Easy Grilled Chicken (by me!)
A blog all about grilling!
And another grilling and smoking blog!
21 epic burgers you have to try (by Tablespoon)
The burger lab (by Serious Eats)
More than Burnt Toast shares a bunch of great burger recipes!
The 10 Finger Burger (a burger you need both hands to hang to in order to eat) – by me!
Spring Citrus Salad (by me!)
Mexican Black Bean and Corn Salad (by me!)
Smitten Kitchen has about 100 salad recipes on her blog!
Love and Lemons has a lot of salads on her blog as well!
Kale and Orange Salad
Remove the rib of the kale and chop it up and then massage it with olive oil and salt.
Cut up three oranges into bite size segments and add to the kale. Slice up an avocado into chunks and add it in. To make the dressing just add one part vinegar of your choice, to one part olive oil of your choice, to one part citrus juice of your choice. I used champagne wine vinegar, blood orange olive oil and pineapple orange juice. Mix the salad and dressing all together well and sprinkle with some fresh pepper and black sesame seeds. This salad is a great side for the gorgonzola stuffed burgers coming up!
Kale and Orange Salad
- 1 bunch fresh kale
- Olive oil and sea salt
- 2 navel oranges
- 1 blood orange
- 1 avocado
- 2 tbsp champagne wine vinegar
- 2 tbsp blood orange olive oil
- 2 tbsp pineapple orange juice
- black sesame seeds
Remove the rib of the kale, chop it up and then massage it with olive oil and salt.
Cut up the oranges into small segments and add to the kale.
Slice up an avocado into chunks and add it in.
To make dressing, mix champagne wine vinegar, blood orange olive oil and pineapple orange juice in a jar or bowl with a tight fitting lid, and shake well.
Mix salad and dressing together and sprinkle with some fresh pepper and black sesame seeds.
Use any kind of oranges you want. I had a blood orange in my fridge and like the colour it adds to the salad.
For the dressing you can use any vinegar, oil or citrus juice you have on hand.
Fig Onion Marmalade
I bought some figs a while ago and wasn’t sure what I wanted to do with them. I also had a stout beer that has been sitting in my fridge forever and that’s when I thought of making a marmalade with onions, figs and stout!
This recipe is very simple and it turned out to be delicious; also it’s amazing on the gorgonzola stuffed burgers!
Heat up a cast iron skillet with some olive oil over a Coleman stove (or on your normal kitchen stove; it’s too hot in my house to cook!) Slice the onions thin and chop up the figs into chunks. Add the onions and figs to the hot cast iron skillet. Pour in 1/2 cup of stout beer and add 1/4 cup of brown sugar. Stir well.
Sprinkle some salt and pepper and let simmer until everything reduces, about 30 minutes. Set aside and let cool and start the gorgonzola stuffed burgers.
Onion and Fig Marmalade
- 1 onion sliced thin
- 1/2 cup chopped figs
- olive oil
- 1/2 cup stout beer
- 1/4 cup brown sugar
- salt and pepper
Heat up a pan with some olive oil.
Add sliced onions and chopped figs to hot pan.
Pour in stout and brown sugar and mix well.
Sprinkle salt and pepper and let simmer until reduces, about 30 mins.
Gorgonzola Stuffed Burger
A good burger is all about the juiciness of the meat, the toppings and the cheese; so when I was thinking about making this gorgonzola stuffed burger I knew that I wanted top quality meat, some good cheese and a great marmalade to make it epic.
To make the patties start out with lean ground sirloin beef and add in the spices and herbs, Worcestershire sauce, an egg and bread crumbs, and then mix well.
Roll the meat mixture into small balls, about 2 inches in diameter and then flatten them into 8 patties. Place slices of gorgonzola cheese on one patty and then top with a second patty. Mend the sides together to ensure the cheese is sealed well inside so it doesn’t spill out when grilling.
Put the gorgonzola stuffed burgers on a preheated grill and grill for about 10 – 12 minutes on each side, until the juices run clear.
Once cooked, top with more cheese and the onion fig marmalade with a side of kale salad and enjoy!!
Gorgonzola Stuffed Burgers
- 1 tsp each of: oregano basil, garlic powder, onion powder, ground rosemary, black pepper, sea salt
- 1/4 cup bread crumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 pound of ground beef
- Gorgonzola cheese
Put all ingredients, except for the cheese, into a bowl and mix well.
Roll mixture into 2 inch balls and flatten into 8 patties.
Place gorgonzola cheese on 4 of the patties and top each with a second patty.
Mend the sides of the burger together to seal the cheese inside.
Place on a hot grill for about 10 - 12 minutes each side, until juices run clear.
Top with more cheese.
Enjoy on a great bun with some epic onion and fig marmalade as a topping.