As a young girl I enjoyed a local fountain and grill that served a great patty melt. Today, there are very few burgers I don’t like. While grilling is my favorite method of cooking, the Mushroom Stilton burgers are certainly worth heating up the kitchen. I love to use special breads like Kalamata olive with the Best Burgers recipe. Make a bang with burgers this month.
8 oz. ground sirloin
8 oz. ground chuck
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon grilling seasoning (I use steak grilling powder)
Combine all ingredients well and divide equally into three patties. Place patties onto cooking grid over hot coals. Medium burgers should take 4 to 5 minutes per side. Flip only once during cooking time. Serves 3.
SOUTH OF THE BORDER GUACAMOLE BURGERS
1-1/2 lbs. ground chuck
2 oz. Monterey Jack, cut into 4 pieces
4 jalapeno chilies, finely chopped and seeded
1 Tablespoon chopped fresh cilantro
4 English muffins
Divide ground chuck into 4 pieces. Shape into balls and make an indentation in the center of each ball. Fill the indentation with a piece of cheese and a fourth of the jalapeno pieces. Form meat around the cheese and pepper into a 1-inch patty. Season with salt and pepper. Place a disposable aluminum pan, which has been oiled, on the grill over hot coals and grill burgers for 5 minutes on each side. You may also toast the English muffin halves if you like. Remove patties to muffins and top with your favorite guacamole. Serve at once. Serves 4.
GRILLED PATTY MELTS
4 (3-oz.) hamburger patties, about 1/2-inch thick
Salt and pepper
1 medium onion, thinly sliced
4 oz. mild cheddar cheese, cut into 4 equal slices
8 slices rye bread
1 Tablespoon olive oil
Preheat grill. Form patties, seasoning with salt and pepper. Cook patties over hot coals, 3 to 4 minutes on each side. While meat is cooking, sauté onions in vegetable oil until soft and translucent. Place cooked patties on rye bread and top with cheese slices and onions. Top with remaining rye bread. Return to grill and toast on each side, until cheese melts, being careful when flipping. Serves 4.
BLUE CHEESE AND GARLIC BURGERS
2 lbs. ground chuck
4 oz. blue cheese
2 Tablespoons garlic, minced and drizzled with olive oil
Sea salt and freshly ground pepper
1 loaf good Italian bread, halved and cut into 4 sections
Preheat grill. Form the meat into 8 equal balls. In 4 of the balls press them down making an indentation for an ounce of the cheese and 1-1/2 teaspoons garlic and olive oil mixture. Sprinkle with a small amount of sea salt and a generous twist of black pepper. Take another portion of beef and flatten it in your hand. Place on top of the filled half and seal lightly around the edges. While meat is grilling over hot coals (4 to 5 minutes per side), scoop out some of the inside of bread sections and grill the bread until charred marks appear. When burgers are done, place inside the bread that has been partially hollowed out and top with your favorite condiments. Serves 4.
MUSHROOM STILTON BURGERS
1 cup Italian parsley, washed and stems removed
2 Tablespoons olive oil, divided
1 large green onion, finely chopped
8 Portobello mushrooms, finely chopped
3/4 cup button mushrooms, coarsely chopped
3 cloves garlic, minced
1/2 cup carrots, finely shredded
3 slices bread, finely crumbled
1-1/2 Tablespoons balsamic vinegar
Salt and pepper to taste
4 oz. crumbled Stilton cheese
4 sesame seed buns
Chop parsley very fine and set aside. Heat 1 Tablespoon of olive oil and sauté green onion until soft and white part is translucent. Add mushrooms, garlic, and carrots and sauté for 12 to 15 minutes, until liquid from mushrooms has almost evaporated. Let cool. Stir in parsley, breadcrumbs, egg, vinegar, salt, and pepper. This mixture should be very stiff. If not, add more breadcrumbs. Preheat oven to 400° and shape mixture into 4 patties. Heat remaining oil in large sauté pan over medium-high heat and sear burgers until golden brown on both sides. Crumble cheese over top and place pan in oven for 15 minutes until browned. Remove from oven and place burgers on sesame seed buns. Top with sliced red onion, lettuce, and tomatoes. Serves 4.
Coming Next Month: Dishes with Fresh Herbs