Zesty Gorgonzola Dolce, grilled mushroom and pickled onions stack up for this Po Valley Italian-inspired burger.
Yield 8 servings
Make the pickled red onions one day ahead. In saucepan, add rice wine vinegar, Mirin, sugar and salt. Bring to a boil and simmer until sugar is completely dissolved. Remove from heat and cool. Place in refrigerator to chill. When chilled, add sliced red onions to liquid, stir and let marinate in refrigerator overnight.
Zesty Gorgonzola Dolce, grilled mushroom and pickled onions stack up for this Po Valley Italian-inspired burger.
Yield 8 servings
Make the pickled red onions one day ahead. In saucepan, add rice wine vinegar, Mirin, sugar and salt. Bring to a boil and simmer until sugar is completely dissolved. Remove from heat and cool. Place in refrigerator to chill. When chilled, add sliced red onions to liquid, stir and let marinate in refrigerator overnight.
In a medium bowl place the room temperature Gorgonzola Dolce and add 1/2 cup mayonnaise. Using the backside of a fork, mash the Gorgonzola while mixing in the mayonnaise into a smooth mixture. Store in refrigerator.
Pre-heat gas grill to medium-high. Brush off any dirt from mushrooms and remove stem. Using the back of a spoon, remove the gills from the underside and discard. Brush both sides of the mushroom with oil and sprinkle with salt and black pepper. Place mushroom on grill and cook for about 3–5 minutes per side. Remove from grill, set aside.
Assemble burger: Spread on top of grilled burger 2 tablespoons of Gorgonzola Dolce, one grilled mushroom and several pickled onion rings. Top with burger bun. Eat.
