- Category: Beef
This cow milk cheese from Auvergne
is creamy and a bit spicy. The
piquant bleuing gives balance and
flavor to the beef. Yield: 8 portions
½ cup Bread crumbs
2 Tbsp. Whole milk
2 lbs. Lean ground beef
1 each Egg, beaten
½ tsp. Black pepper
½ tsp. Fresh thyme leaves, minced
1 tsp. Garlic, minced fine
? tsp. Cayenne pepper
¾ cup Roquefort cheese, crumbled
½ tsp. Kosher salt
8 each Hamburger rolls
3 Tbsp. Butter, melted
4 large Romaine leaves or green leaf
1 large Ripe tomato, sliced
1 each Red onion, sliced
1. Combine the bread crumbs and milk in a small bowl and allow
the crumbs to moisten. Add the ground meat, egg, pepper,
thyme, garlic, and cayenne and mix slightly to combine. Do not
overmix the meat.
2. Divide meat mixture into 16 equal portions, shaping each into
a 3½-inch patty. Spoon 1 tablespoon Roquefort in the
center of each of 8 patties; top each with 1 remaining patty,
pressing down and pinching the edges to seal. Chill for 1 hour.
3. Preheat the grill to medium-high heat and rub with oil. Sprinkle
with kosher salt.
4. Season the patties with kosher salt and place patties on the
grill rack. Grill 4 minutes on each side or until desired degree
of doneness; do not press down on the burger or you will lose
all the juiciness. Remove from heat and rest for 3-4 minutes;
5. Brush the cut sides of the rolls with the melted butter; place cut
sides down on grill rack, and grill 30 seconds or until toasted.
Serve patties on toasted rolls with desired toppings
- Category: Beef
Glazed Corned Beef
3 pounds corned beef
1 cup dark orange marmalade
4 tablespoons prepared
4 tablespoons brown sugar
Place corned beef in a large pot and cover with boiling water. Bring to a boil, lower heat, cover partially, and simmer as slowly as possible for about hours, or until very tender when tested with a fork.
Preheat oven to 350° Degrees.
.Mix marmalade, mustard, and sugar together in a small bowl.
When meat is done, remove from pot and drain. Place meat in an ovenproof serving dish and pour marmalade mixture over it, coating thoroughly.
Bake corned beef for 30 minutes, or until glaze is crisp and brown. Serve hot or at room temperature.
Resource: The Silver Palate Cook Book©