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Ingredients
- 12 ounce lean grnd chuck
- 2 ounce gorgonzola cheese or possibly other blue cheese vegetable oil
- 4 slc country-style white bread 1/2" thick
- 2 lrg tomato slices
- 4 x thin slices red onion
- 1/2 bn arugula
Directions
- Spruce up some purchased pasta salad with liquid removed marinated artichoke hearts and marinated mushrooms for a hearty side dish. For dessert, spoon raspberries and sliced peaches over vanilla frzn yogurt.
- Form beef into four 3" diameter patties. Form cheese into two 1 1/2" rounds; place cheese atop two beef patties. Top each with another beef patty, sealing at edges. Season with pepper.
- Prepare barbecue (medium-high heat) or possibly preheat broiler. Brush barbecue rack with vegetable oil. Grill burgers till charred outside but still juicy, about 3 min per side. Grill bread slices till lightly toasted, about 1 minute per side. Place each burger on 1 bread slice. Top with tomato, onion, arugula and another bread slice and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 613g | |
| Recipe makes 2 servings | |
| Calories 642 | |
| Calories from Fat 383 | 60% |
| Total Fat 42.7g | 53% |
| Saturated Fat 18.39g | 74% |
| Trans Fat 2.09g | |
| Cholesterol 142mg | 47% |
| Sodium 538mg | 22% |
| Potassium 1221mg | 35% |
| Total Carbs 25.94g | 7% |
| Dietary Fiber 4.2g | 14% |
| Sugars 16.99g | 11% |
| Protein 38.73g | 62% |
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