1-1/2 pounds lean ground beef 1 cup crumbled Gorgonzola cheese (4 ounces) 1/3 cup snipped dried oil-pack tomatoes 1 tablespoon snipped fresh thyme 4 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 6 sourdough rolls, split and toasted Sliced red onions Sliced tomatoes Chilled Melon Refresher (optional) (see recipe below)
Combine beef, 3/4 cup of the Gorgonzola cheese, all but 1 tablespoon of the snipped dried tomatoes, the thyme, garlic, salt, and pepper in a large mixing bowl. Shape mixture into 6 patties 3/4 inch thick.
Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160°F, turning burgers once halfway through grilling.
Remove burgers from grill. Top with remaining Gorgonzola and snipped dried tomatoes. Serve on toasted sourdough rolls with sliced red onions and tomatoes.