Gorgonzola-stuffed Beef Burgers with Homemade BBQ Sauce

Ingrediënten / Ingredients

1-1/4 lb ground beef, half Sirloin, half Skirt Steak or Brisket, or, of course, personal preference mix
1 tbsp Worchestershire sauce
1/3 cup minced onion
2 cloves garlic, minced
4-6 oz Gorgonzola (creamy Italian Blue Cheese for intense flavor + good melt; or creamy Danish Blue)
Canola or Avocado oil (high smoke point!) or favorite cooking spray (spray or lightly baste one side of the patty, not the teppanyaki to avoid burned “overspray”)
Tomato slices + shredded lettuce
4 Sesame Seed buns
Salt to taste (no pepper!)

Bereiding / Preparation

Combine ground beef with Worchestershire, onion, garlic and salt. Avoid working the meat too much. Mix gently and as little as possible. Form 8 thin patties. Divide cheese by 4 and distribute evenly on center of patties. Top with remaining patties and pinch edges well to seal. Brush with a little oil or a quick spritz of cooking spray.

Meanwhile, pre-heat the Qookingtable on 5. When reached (orange light off) set dial to # 9. When reached, place burgers on the teppan surface, oiled side down, with min. 1 inch room in between.

Slice buns in half and arrange on the teppan surrounding the patties. Optional: butter the buns before toasting, or brush with a little olive oil. When nicely browned (check frequently), push bread into the outer warming area to avoid burning. Cook meat for about 2 minutes on one side until it releases, flip, and grill the other side 2 minutes more. Lower temperature to # 7.

Cook another 2-3 minutes, flip again and cook until done to personal preference. Switch off the teppanyaki. Let patties sit for a couple of minutes before serving. Assemble burgers on bottom half of bun with tomatoes and lettuce. Add more favorite toppings and/or bbq sauce. Top with remaining bun. ENJOY!

TIP: The better the meat the better the flavor profile of your burger will turn out. If you can, please avoid standard frozen beef patties. They contain a lot of liquid and will splatter when cooked on the teppanyaki.


Homemade, fresh Chipotle BBQ Sauce

  • 1 tbsp. olive oil
  • ½ cup onions, chopped fine
  • 1 clove garlic, peeled and minced
  • ¾ cup ketchup of choice
  • ¼ cup brown sugar
  • ¼ cup honey
  • 2 tbsp chipotle chiles in adobo sauce, minced
  • 2 tsp apple cider vinegar
  • 1 ½ tsp Worchestershire sauce
  • ½ tsp dry mustard

Salt and pepper to taste Heat olive oil in a sauce pan on the stove top over medium heat. Add onions and sweat until translucent, 4-5 minutes. Add garlic and stir until fragrant, about 1 minute. Add ketchup, sugar, honey, chiles, vinegar, Worchestershire and mustard. Mix to combine. Bring to a boil and simmer gently for about 20 minutes. Season to taste with salt and pepper.