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1
In a food processor, combine the 5 ingredients for the dressing with a splash of water and process until smooth.
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2
In a bowl, combine the radicchio, red onions, and dill.
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3
Coat the salad with the dressing and taste, adding salt if necessary.
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4
Top the slaw with the poppy and sesame seeds.
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5
Set aside while you prepare the burgers.
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6
Preheat a nonstick skillet over medium-high heat.
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7
Place the sirloin in a bowl and hold a hand grater over the bowl.
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8
Grate the onion over the meat.
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9
Add the salt, pepper, and sage to the bowl.
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10
Drizzle the EVOO over the meat and mix gently.
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11
Do not overmix the meat or the burgers will be tough.
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12
Pile the burger mix together in a flattened mound.
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13
Score the mound with the side of your hand into 4 equal quadrants so your patties will be uniform in size.
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14
Form 4 patties about 1 inch thick.
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15
Add the burgers to the pan and cook for 5 minutes on the first side, 2 minutes on the flip side.
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16
Add the vinegar to the skillet and turn the burgers as it cooks off, about 1 minute.
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17
Turn off the heat and pile one quarter of the Gorgonzola cheese onto each burger.
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18
Tent the pan with foil and let the burgers stand for 4 to 5 minutes to melt the soft cheese and continue cooking the burgers with carryover heat.
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19
This will give you a medium cooked burger, still pink at the center.
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20
Add 2 minutes to the initial cook time for medium well to well done.
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21
Place the burgers on the bottoms of the split buns and top with the arugula.
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22
Set the bun tops in the skillet to soak up any pan drippings, then set them in place atop the burgers.
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23
Serve with the slaw.
