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Dave Kelly - Stratford
12 oz lean ground chuck
2 oz Gorgonzola cheese or other blue cheese
Vegetable oil
4-1/2-inch-thick slices country-style white bread
2 large tomato slices
4 thin slices red onion
1/2 bunch arugula
Form beef into four 3-inch-diameter patties. Form cheese into two 1-1/2-inch 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 preheat broiler. Brush barbecue rack with vegetable oil. Grill burgers until charred outside but still juicy, about 3 minutes per side. Grill bread slices until 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. Two servings; can be doubled.
