"Like the best presents, these mini-burgers hide a little marvel inside as every bite unwraps a burst of velvety, tangy, nutty wonder."
1 teaspoon olive oil
4 slices bacon, finely chopped
1/2 cup shallots, finely chopped
2 cups button mushrooms, finely chopped
1 teaspoon salt
1 teaspoon black pepper, ground
1 teaspoon Worcestershire sauce
1 egg, lightly beaten
1 pound ground beef, 10% fat
4 ounces gorgonzola (or blue cheese), divided into 16 portions
32 California walnut halves
16 dinner rolls, small (or 2, 24-inch baguettes, each sliced into 8 equal portions, then sliced horizontally)
Heat the oil in a heavy saucepan over medium heat and sauté the bacon until just cooked but not crisp.
Add the shallots and cook until translucent. Add the mushrooms and continue cooking until the water evaporates, about 5 minutes.
Transfer the mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to the mixture. Add the beef and gently mix by hand until all ingredients are incorporated, without overmixing.
Divide the mixture into 16 equal portions. Form into thick patties, about 1 ½-inches thick and 2 1/2 inches in diameter, tucking a portion of cheese and 2 walnut halves into the center of each patty.
Grill the patties on medium-high heat until cooked to preferred doneness. Serve in the small dinner rolls or between the baguette slices with desired condiments.