Tuesday, June 7, 2011

singing the blues for hamburger.


made blue cheese hamburger this weekend, i absolutely loved it. i mean it had, water cress, blue cheese, sauteed mushrooms with onion, what is there not to like? the recipe was something i saw on rachael ray, when i saw her put fried bacon bits into the meat mixture i was sold!

for people who don't really like blue cheese, please stay away from this recipe cause as you know, it's a pretty strong cheese and overpowers the greatness of the pattie a little. i was contemplating between mashed potatoes and french fries and as you can tell from the picture i chose the latter. i used russet potatoes, boiled them with the skin on, cut them after and deep fried them. the seasoning was done with BBQ salt which had a garlic, onion, pepper and salt in it so it was extra delicious. thank you matt.

so enjoy this recipe and let me know what you think!
8 slices bacon, chopped
2 pounds ground sirloin
1/4 cup Worcestershire sauce
4 cloves garlic, minced or grated
1/4 cup grated onion, with juice
1/4 cup flat leaf parsley, finely chopped
Extra virgin olive oil (EVOO), for drizzling
2 tablespoons butter
1 onion, thinly sliced
3/4 pound crimini mushrooms, sliced
1/4 cup Stilton or other piquant blue cheese, crumbled
4 cups watercress leaves, loosely packed
4 rolls, split, lightly toasted and buttered
PREHeat a cast-iron skillet over medium-high to high heat. Add the bacon and cook until crisp, about 3-4 minutes. Remove the bacon bits and reserve on a paper towel-lined plate. Remove all but a tablespoon of the bacon fat from the skillet.

In a large bowl, combine the meat with reserved bacon bits, Worcestershire, garlic, grated onion (grate it over the bowl so the juices fall into the meat), parsley, salt and lots of black pepper. Score the meat into four portions, then form patties out of each portion, making them thinner in the middle. Drizzle the patties with EVOO, then add them to the hot skillet and cook for 10 minutes for rare to medium-rare and up to 16 minutes for medium-well burgers, turning once. Top the burgers in the last minute of cook time with the Stilton cheese and tent with foil to melt.

While the burgers cook, heat a small skillet over medium heat and melt the butter. Add the onion, sauté for 8-10 minutes, then add the mushrooms and sauté 8-10 minutes more. If the pan gets dry, add a drizzle of EVOO. Season the cooked onions and mushrooms with salt and pepper.

To serve, pile some watercress on the bun bottoms and top with a burger patty. Pile some of the onions and mushrooms on top and replace the bun caps.

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