The hamburger with bacon, gorgonzola, and pumpkin is a tasty sandwich to enjoy as a single dish in perfect pub-style gourmet version. Two soft slices of white sesame bread enclose a delicious grilled beef burger, crispy bacon, a velvety pumpkin cream flavored with dried porcini mushrooms and rosemary, slices of gorgonzola and cream to make it even more inviting and in perfect contrast, and finally hazelnut crumbs to add a crunchy note.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 1Person
- Cooking methods: Stove
- Cuisine: Gastropub
- Seasonality: Fall, Winter
Ingredients
- 1 sesame bun
- 3.5 oz ground beef
- 3.0 oz gorgonzola (sweet)
- 2.8 oz delica pumpkin (peeled)
- 0.7 oz bacon (4 slices)
- 0.07 oz dried porcini mushrooms (optional)
- 1 tbsp milk
- 1 tsp extra virgin olive oil
- to taste rosemary
- to taste fine salt
- to taste black pepper
Steps
To prepare the hamburger with bacon, gorgonzola, and pumpkin…
First, in a small pot, heat the water to cook the pumpkin. Once it boils, add the pumpkin cubes and cook them for about 10 minutes.
While the water is heating, take the pumpkin, cut it, remove the seeds, filaments, and skin, then cut it into pieces not too small, about 1 or 2 inches, and boil for about 10 minutes. Check the cooking by pricking it with a fork.
In a small bowl with lukewarm water, soak the dried mushrooms (optional), then prepare the beef burger by pressing it well with your hands or using the appropriate tool.
Now heat the grill on the stove. Once hot, place the meat on it and cook for about 1 minute per side, depending on whether you prefer it rarer or well done. Next to the meat, also add the bacon slices and make them well browned. As you like, you can leave them softer or well crispy.
When the pumpkin is cooked, drain it and place it in the food processor with the well-squeezed dried mushrooms, add salt, pepper, oil, and chopped rosemary. Start the food processor until you get a cream.
Still using the grill, slightly heat the bread cut in half, then start filling it.
Take the base of the bread, spread the prepared pumpkin cream on top, then add half the amount of gorgonzola in whole slices or pieces, the grilled beef burger, a little more cream, and the crispy bacon.
In a small pot, put the remaining half of the gorgonzola, a tablespoon of milk, and let it melt for a few minutes, stirring with a spoon. Then pour the gorgonzola cream over the bacon.
Finally, garnish with hazelnut crumbs and close the hamburger with the other half of the bread secured with a toothpick. Serve it hot as soon as it’s ready or reheat it in the oven or air fryer for about 3 minutes in fan mode at 356°F.
